This scrambled egg dish in the style of the Parsi of India is known as akuri or akoori. The Parsis are an old Zoroastrian community located in the western part of India, especially around Mumbai, who were originally from Persia, hence their name. They revere, but do not worship, fire, and maybe that is evidenced in this dish with its own kind of fire. Clarified butter does not need to be store bought. You can easily make it at home by melting some butter and spooning off and discarding the white milk solids separate from the yellow butter. Store the clarified butter in the refrigerator.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This one-pot South Asian dish is simple and celebratory.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.