Jardaloo Salli Boti : A Classic Parsi Meat and Apricot Specialty

This unique dish is a true Parsi Cuisine classic, using boneless cubes (boti) of any meat of choice and Persian touches like apricot (jardaloo,) red vinegar and sugar along with a blend of mouthwatering Indian spices and aromatics. It’s best served topped with crisp ‘Salli’ or shoestring potatoes (although a handful of crushed potato chips work well too.)


Dried apricots can be used un-pitted since the apricot will soften and blend into the gravy, pits can be removed prior to serving or while eating.
The dried golden apricots available in Western countries are generally sold pitted and work just as well for this preparation, offering a slightly tangier albeit equally delicious taste.
Click Here for the recipe

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