Parsi Recipe | The Classic Lagan Nu Stew

The Parsi Lagan Nu Stew or the Wedding Stew is one of the few vegetarian gems that this cuisine has to offer. The dish's a pleasant mix of vegetables, but unlike regular stews, isn't liquidy. Here's a superb recipe of this by Nilufer Dhondy and Farida Variava.

Recipe (serves 5-6 people) Potato 150 gm, Pumpkin 150 gm, Sweet potato 150 gm, Green peas 100 gm, Carrot 150 gm, Cashewnut 50 gm, Raisins 30 gm, Onion 3 medium nos/150 gm, Ginger garlic paste 2 tablespoon/30gm, Dhana-Jeeru – 1 tablespoon/15gm (1 teaspoon equal quantities of cinnamon, clove, green cardamom, black cardamom, aniseed and star anise in 100 gm each of cumin and coriander seeds. Roasted separately and ground), Turmeric 1.5 teaspoon/8gm, Red chilly powder 1.5 teaspoon/8gm, Tomato 2 large sized/100gm, Salt 2 teaspoon/10 gm, Coriander leaves 4 sprigs, Sugar 1-2 teaspoons/5-10gm, Parsi vinegar 3 tablespoon/45 ml, Apricot 6 pieces (stewed in water).

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