A Delightful Parsi Kavab

This melt-in-your-mouth Parsi Kavab (etymological deviation from the word Kebab) is a delicious addition to your Parsi collection.

• One of its great aspects is that the flavors are brought out by the ground meat used to make the Kavab – try it with ground lamb or mutton, turkey or chicken; or even ground pork, if you must. 

• I have used my Mom’s help (as always, with my Parsi delicacies!) to get this unique Parsi dish just right in its new baked avatar – testing and retesting the Kavab, while simultaneously testing the patience of my most avid taste-testers, my sons.

• The aim is to keep the delightful flavors of Parsi Kavab, but lose the time-consuming and unhealthy aspects of a traditionally rolled-dipped-coated-and-fried Parsi favorite. 

  Think we’ve nailed it.