Parsi Kheema is a humble yet popular Parsi dish that's super simple to make and tastes delicious!
Parsi Style Kheema (mince cooked in fragrant spices) is a favorite among the Parsis and every family has their version of this recipe. It is one of those classic meals that is quick to whip up, satisfies hunger and tastes equally good with fragrant basmati rice, fresh rotis, side of creamy plain yogurt or raita. In my family a good squeeze of lemon is also highly encouraged!
Before I go on, thank you all for the overwhelming response to my Parsi Eedu Par Wafer recipe - I was thrilled by the response to my simple yet beloved family recipe. If you haven't seen or tried the recipe yet, please do and let me know what you think.
So back to today's recipe - unlike some other kheema recipes, this one is easy, fast and has amazing flavor! When I was living in Mumbai I had served this recipe as part of a buffet of dishes to my Parsi friends - the ultimate kheema experts - who all assured me the taste was spot on! I love finishing these kinds of dishes with fresh coriander/cilantro and mint because it brings so much freshness and complements the meatiness of the dish so well. I also add freshly chopped tomato on my kheema for the same reason. Finally it wouldn't be Parsi kheema without the addition of potatoes which add another comforting dimension to this simply but wholesome dish.
As I touched on above, kheema is traditionally served with roti, naan, bread or rice, some cooling raita or plain yogurt and a fresh katchumber (onion/tomato salad).
This is a great make ahead dish which can be prepared a couple of days in advance. Simply reheat, add your fresh herbs and serve with your choice of sides to enjoy traditional and amazing Parsi flavors!
