Recipe and how to make Persian Pathia Curry

 

Pathia dishes are hot, sweet and sour, chicken or lamb, this Persian dish is easy to make and fairly quick, it has a lot of spices, and is a great curry.

Since about a million years ago when I stated to cook curries I have been steadily learning that less is more. A dishes flavour even if hot will be delicate and specific, it's spices true, the flavour authentic.

Hot, sweet and sour this is the Iranian version of Indian 'dhansak', without the lentils. And this will be on a regular rotation at home. Between dhansaks that is.

It's easy

So marinate your chicken breasts in some lemon juice.

Fry onions till browning in ghee, add a cinnamon stick, crushed garlic, fresh chillis to taste, add the chicken pieces and then tsp of chilli powder, tsp cumin, tbls coriander, tsp garam masala, cardomom seeds, and then ginger powder.

Stir around and brown the chicken. Add several tbl spoons of tomato puree, move about, Enjoy the aromas.

Next add a tbl spoon of brown sugar, fresh halved tomatoes, mango chutney, some tamarind. Some water, bring to a simmer for thirty mins or so.

Pathia - hot, sweet and sour. Yes, hot, sweet and sour and amazing.