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!

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Parsi Lagan nu Stew

Yield: 4

This hearty stew draws inspiration from my Parsi roots and is a staple at our special occasions and celebrations. Roasted root vegetables flavored with a unique blend of cider vinegar, sugar, and Worcestershire sauce, make this a stew unlike any other you've ever tasted.

Ingredients

• 1 lb sweet potatoes or yams/suran, cut into 1-inch cubes, regular potatoes or a mix of two kinds can also be used
• 1/2 cup diced carrot 1-inch cubes
• 1 tbsp cooking oil
• 1/2 teaspoon each of salt and black pepper

For the Stew

• 1 tbsp cooking oil
• 1 teaspoon cumin seeds
• 1/2 cup chopped onion
• 2 teaspoons ginger garlic paste or 1 teaspoon each of minced garlic and grated ginger
• 1/2 teaspoon ground red chili
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 cup diced bell pepper
• 1/2 cup green peas fresh or frozen
• 1/4 cup tomato puree or 1/2 cup chopped fresh tomatoes
• 1 1/2 tbsp cider vinegar
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce, if on hand
• Cilantro for garnish

Instructions

1. Preheat the oven to 400°F. Toss diced sweet potatoes (or regular potatoes) and carrots with oil, salt, and pepper and lay them in a single layer on a sheet pan. Roast at 400°F for 25-30 minutes.
2. Heat oil in a pan. Add cumin seeds and chopped onion. Cook till the onion has browned for about 2-3 minutes.
3. Stir in the minced garlic and grated ginger, spices, and salt, and cook for 2 minutes, adding a teaspoon of water if it gets too dry.
4. Toss in the bell peppers, green peas, and tomatoes; cook till the vegetables are soft.
5. Gently stir in the roasted sweet potatoes and carrots. Add cider vinegar, sugar, and Worcestershire sauce to the pan. Mix and heat through for a couple of minutes.
6. Garnish with chopped cilantro and serve freshly made with bread or rice on the side.

Notes

While Worcestershire sauce adds a distinct touch to this dish. If you don't have it on hand, leave it out and the lagan-nu-stew will taste great even without it.

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