Next Tuesday is Parsi New Year, and to mark the occasion we are publishing a classic Parsi dessert from Joyce Westrip’s Fire and Spice: Parsi Cookery:
The Parsi new year falls in March and is celebrated with friends and relations over lunch and dinner. Guests are greeted by a long table onto which certain significant items are placed, including vinegar, spices, herbs, fruit, garlic, sugar, milk, sweetmeats, honey and painted eggs and a pomegranate or leaves from the pomegranate tree. The room is perfumed with sandalwood and incense. The meal normally includes rice, lentils, a sweet and sour fish curry and a vegetable dish, which are normally followed by Ravo, a sweet semolina pudding.
Find our more about Parsi cuisine here.