Jardaloo Salli Boti

recipe

With strong Persian touches of dried apricot, red vinegar and a blend of spices, this is a dish served at auspicious occasions. ‘Jardaloo’ means dry apricots, which are soaked in water for a few hours and gently folded in at the end of the dish before serving. This week You! collaborates with Cooking Expert, Zarnak Sidhwa, who shares the recipe for a savoury Parsi dish called ‘Jardaloo Salli Boti’…

Ingredients

Boneless mutton

(or boneless chicken, cubed) 1 kg

Onions (large, finely chopped) 5

Dried apricots 20

Sali or potato shoestrings 400 g

Garam masala powder 2 tbsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Black pepper powder ½ tsp

Ginger garlic paste 1tbsp

Coconut (finely ground in little water) 1 tbsp

Chopped tomatoes 2 cups

Coriander leaves for garnishing

Salt 1 tsp

Oil ¼ cup

Method

• Heat ¼ cup oil, add the onions. Let turn golden brown, and the mutton pieces (cut in tiny pieces), ginger-garlic paste and sauté till the mutton changes colour.
• Add the garam masala, turmeric; red chilli powder, black pepper powder, tomatoes and ground coconut and cook till tomatoes are done.
• Add in water and allow to cook till tender. This process can be quickened by using a pressure cooker.
• Once the meat is well done, add the salt, and gently fold in the apricots (washed and soaked overnight in a jar containing quarter cup vinegar, half cup water and half cup sugar).
• Cover the pan, cook for 5 minutes and remove from the fire.
• To make the salli: grate potatoes and soak in water and then squeeze out water well and deep fry till golden and crispy. Spread out on a kitchen towel and let excess oil be absorbed.
• Serve sprinkled lavishly with salli and coriander.