By 2 comments

Recipe of Parsi Bafat from the Vividh Vani Cookbook (translated fro gujarati to english)
by Rita Jamshed Kapadia

Parsi Bafat


2 lbs Mutton, Chicken, Lamb or Pork
1 lb Potatoes
2 finely chopped onions
3 Carrots
500 grams Ghee
2 Onions whole
% Green Chillies
3 Red Kashmiri Chillies
1 cup coconut shredded
2 tsp Ginger and Garlic Paste
2 tsp green Chilies and Garlic Paste

Peel and cut potatoes.
Peel Onions, Carrots and keep both in water.
Make a paste to ginger, garlic and green chillies.
Clean the meat and place in a large pot with all of the above.
Fry the onions till brown.
Add the ginger garli and green chilli paste and saute for 3 minutes.
Add the shredded coconut and saute. Add water if needed.
Add all the dry spices and
1 tsp each of Cumin seeds, salt, mustard and turmeric
1 tsp Garam Masala
2 inch cinnamon stick
1 garlic pod (whole)
15 seeds of Cardamon (Eliachi)
10 Cloves
1/4 pint of Vinegar (Kolah) (I use apple cider vinegar)

Cook till meat and potatoes are done. Chicken gets done faster. Mutton, Lamb, Pork will take longer.

This recipe has been translated from gujarati to english from the famous Vividh Vani Cookbook. Book was written in the 18th century so please adjust the measurements and ingredients that are available in this 21st Century.

In addition Perinaz Avari Family Recipe is also very good. Peri I made this and it came out delicious!

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine



Nov 11, 2020, 11:36 pm

Dry spices list missing in ingredients. Also full jeera or powder to be used.

Rita Jamshed Kapadia

Nov 11, 2020, 9:40 am

Please read the complete recipe, they are there

Ask Rita