Parsi Style Lagan Sara Istew Recipe
A unique and flavorful Parsi dish, Lagan Sara Istew is a wholesome vegetarian stew that combines a variety of vegetables, dry fruits, and aromatic spices. Often enjoyed with Lacha Paratha during dinner, this dish brings together a blend of textures and flavors, offering a savory experience with a slight sweetness from dates and raisins.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrot | 1, peeled and cut into small pieces |
| Small Potatoes | 5, each cut into 4 pieces |
| Suran (Yam) | 100 grams, peeled and cut into small pieces |
| Green Peas | 1/4 cup |
| Raisins | 1 tablespoon |
| Dates | 4-5 pieces |
| Horse (commonly known as dried fruit) | 1 tablespoon |
| Onion | 1, chopped |
| Tomato | 1/4 cup, chopped |
| Garlic | 2 cloves, chopped |
| Ginger | 1 inch, chopped |
| Green Chilies | 2, chopped |
| Turmeric Powder | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Dhansak Masala | 2 tablespoons |
| Salt | To taste |
| Oil | For cooking |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Parsi
Course: Dinner
Diet: Vegetarian
Instructions:
-
Pre-cook the Vegetables:
Begin by placing all the vegetables (except green peas) in a pressure cooker. Add 1 cup of water and 2 tablespoons of salt. Cook until one whistle and then remove from heat. Set aside to cool. -
-
Soak Dates and Horse:
In a small bowl, soak the dates and horse in vinegar. Keep aside for later use. -
Sauté Onion and Tomato:
In a shallow pan, heat a little oil. Add the chopped onions and tomatoes, along with a pinch of salt, and sauté them until they turn soft and the raw smell disappears. Once done, set this mixture aside to cool and then grind it into a smooth paste. -
Cook Vegetables:
Heat some oil in a kadhai (wok) and fry the pre-cooked vegetables until they become slightly crisp. Once done, remove them from the pan and set them aside. -
Prepare the Spice Mixture:
In the same pan, add ginger, garlic, and green chilies, and sauté for a few minutes. Now, add the prepared paste of onions and tomatoes, followed by turmeric powder, red chili powder, and Dhansak masala. Stir well to combine. -
Add Dates and Raisins:
Mix the soaked raisins and dates into the spice mixture and allow the flavors to blend together. Give it a taste, adjusting salt as necessary. -
Final Cooking:
Add the fried vegetables back into the pan, along with green peas. Pour in 1 cup of water and stir everything together. Let the stew cook on low heat for another 10 minutes, allowing all the ingredients to infuse with the spices. -
Garnish and Serve:
Once done, garnish with freshly chopped coriander leaves for an added burst of flavor. Serve the Parsi Lagan Sara Istew hot with Lacha Paratha on the side.
Serving Suggestions:
This aromatic and hearty stew is best enjoyed with freshly made Lacha Paratha. The soft, flaky paratha complements the rich flavors of the stew, making it an ideal choice for a comforting dinner. The combination of spices, vegetables, and the sweet touch from the dates and raisins makes each bite a delight.
Notes:
- Adjust the spices according to your preference. If you prefer a spicier stew, feel free to add more green chilies or chili powder.
- The dish can be made in advance and stored in the refrigerator for 1-2 days, allowing the flavors to develop even further. Simply reheat before serving.
Enjoy this Parsi-style dish that brings together the essence of Parsi cuisine in a satisfying, nutritious, and flavorful meal!
