Parsi Dhansak with Jeera Rice

A complex curry with lots of deep, savoury flavours as well as plenty of spices!

20 minutes

1 hour 25 minutes


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The Parsi community are Zoroastrians (an ancient religious sect) who fled Iran in the 10th Century and settled in western India where they became influential traders. They are famed for the skill and complexity of their cooking and dhansak is their most well-known dish with lots of deep, savoury flavours as well as plenty of spices!


20 minutes

1 hour 25 minutes





Medium Effort

Main Ingredient




Veggie Friendly

Gluten Free

Gluten Free

Taste Profile

Meal Taste



Popular Style




Dhansak Ground Spices: tamarind (tamarind, cornstarch), amchur, coriander, cumin, Kashmiri chilli, turmeric, fenugreek, yellow MUSTARD, cinnamon, black cardamon, cumin

Dhansak Garam Masala: fenugreek leaf, coriander leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, star anise, black cardamon, tamarind (tamarind, cornstarch), amchur

Rice Spices: cumin, black cumin, bay, cloves, green cardamon, cinnamon

Allergens are listed in CAPITALS

May contain traces of celery and sesame

  • 500g diced lamb or whole, peeled baby potatoes for a veg version
  • 2 large onions
  • 4 cloves of garlic
  • Fresh ginger
  • 1 lemon
  • Natural yogurt to serve (full fat is best)
  • 10g bunch of coriander (optional)
  • 1 tbsp sugar
  • 150g red lentils
  • 300g basmati or standard long grain rice (not easy cook)
  • Large lidded pan
  • Medium saucepan

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