Parsi Seafood Patia

Have you ever wondered how all special occasions are centered around food? Think of the juicy & inviting roast on Christmas day, or the good ole turkey and mashed sweet potatoes on Thanksgiving day, or the decadent and impossible-to-eat-just-one array of desserts and savory items for Diwali, the Indian festival of lights.

Among us Parsi Zoroastrians, a special occasion calls for a rather simple and super-delicious meal. Dhan Dar- Patia which is a Parsi-style lentil called Dhan Dar made using yellow split toor lentils. Dhan Dar is best served on a bed of fluffy and aromatic basmati rice, with a side of this Parsi celebratory preparation: a spicy and tangy Seafood Patia (also called Patiyo). The Patia generally uses either shrimp or firm-flesh fish, though it’s totally fine to use a good mix of your favorite seafood.

Parsi Shrimp Patia

While just the thought of a bowl of Daal layered over steaming hot rice brings back comforting and happy childhood memories; add the striking mix of flavors from the Seafood Patia and you have pure magic on the palate; a special food celebration all its own!

The unique amalgamation of Indian spices and techniques with old Persian-inspired touches like the sugar or jaggery and cider vinegar, a technique called Khattu-Mithu, at the end of the cooking process is a true picture of what the Parsi love for good food has added to an already colorful Indian cuisine.