Happy Autumn!! Meat or chicken with juicy apricots is a popular Parsi Dish. Parsi cuisine has a heavy persian influence and hence use of ingredients like apricot, rosewater and nuts is very popular in the cuisine. Jardaloo (apricot) boti (small meat chunks) is a very simple dish to make, it does not need any fancy ingredients or equipment, just some extra time because in my opinion, slow cooking meat is very important for right flavors and that requires patience. The final dish is a beautiful combination of spicy and sour, with hint of sweet.
I used a selection of single origin and ethically sourced spices by Spice Tribe to make Parsi garam masala which is one of the most important component in this recipe. Parsi garam masala, unlike punjabi garam masala uses more of aromatic, sweet smelling spices like green cardamom, cinnamon, nutmeg.The resulting blend isn’t very smoky, rather very pleasantly aromatic and so perfect not just for cooking but also as a finishing sprinkle on the dish. I added some toasted coriander seeds and black peppercorns. The resulting spice blend is woody and aromatic and it lends so much depth of flavor to this hearty meat dish.
Spice Tribe spices are sustainably farmed, preservative free and sourced from all over the world. I used wild black cumin to make cumin rice as a side dish.
Salli – or deep fried potato sticks, potatoes cut to resemble matchsticks is a hugely popular accompaniment to many parsi dishes. What can be more comforting than potatoes you ask – meat, rice and potatoes together on a plate. This recipe can be made with chicken too, use bone in chicken. This dish can be made ahead and enjoyed for unto 2 days, it gets better and better. However, i would make the Salli(fried potatoes) only when serving.