Paul Winalski wrote:The Parsis are Zoroastrians by religion....
Paul, thanks for the history lesson and recipe. I am dying to make your dish. For one, it contains fenugreek leaves which is one of the most haunting and fascinating herbs, I guess it would categorically be an herb, that I know. I bought them not knowing what to use them for, but I could smell their aroma through the bag in a Persian store I went to in Los Angeles, and I just had to have them. I'd never smelled anything like it before, even the seed form isn't the same, but loved instantly. I googled it when I got home and found surprisingly few references to it on the internet.
One thing that I love is that when one tastes it, even just a small amount lingers with you for hours afterward. I developed a salad dressing using it which is impeccable with torn leaves of Nappa cabbage and toasted soy beans, and that pairs wonderfully with Indian and Middle Eastern foods--you know me, I have to have my salad, even with cuisines that don't usually feature salads. And I've thrown it into a few curries, but just because I love it so much I want it there, not because I understand contextually where it's traditional place is.