Parsi Lagan (Wedding) Nu Stew

Peri’s Spice Ladle was started with a notion that while Indian food has a global fan following (which my site statistics and Chai tea sales show to be true!) there is some hesitation to cook it at home, perhaps due to a perception of difficult cooking techniques and inaccessible ingredients.

My mission with this blog has always remained the same - to keep it simple and add Indian-inspired flavors to everyday favorites, while tweaking Indian classics, for a more global appeal.

Parsi Lagan-nu-Stew is yet another classic dish from my native cuisine. It goes back to my roots, growing up in Mumbai with happy memories of special occasions, Parsi weddings (the word lagan means wedding, so this is technically a wedding stew), and Navjotes (a Zoroastrian religious ceremony similar to a Christening or Bar Mitzvah.)

Parsi Lagan nu Stew (Wedding stew), with Tangy Spiced Vegetables

This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had! It’s made using hearty vegetables like sweet potatoes or yams along with regular potatoes, carrots, green peas, and bell peppers, with a unique flavoring blend of cider vinegar and sugar. I rarely talk about secret ingredients, but this recipe certainly has one, and it’s the Worcestershire sauce!

In its authentic version, Parsi Wedding Stew is probably not as healthy, since each vegetable needs to be deep-fried individually. But this recipe takes the frying out of the picture by oven-roasting the vegetables, leaving everything else in the recipe much the same.

Try it out, you’ll love it!