Parsi Jardaloo Salli Boti Recipe | Parsi Meat & Appricot Curry With Potato Straws | Kitchenstagram
Jardaloo Salli Boti is a much-loved Parsi classic that beautifully reflects the community’s Persian roots and love for bold, balanced flavours. Traditionally prepared with mutton or lamb, and now often made with chicken, this dish brings together tender meat, gentle spices, tangy notes and a touch of sweetness in perfect harmony. The star ingredient, dried apricot or jardaloo, adds a subtle fruity depth, while vinegar and jaggery create the signature sweet and sour profile that defines many Parsi preparations.
Allowing the meat to simmer patiently helps it absorb the complex flavours, resulting in a rich, deeply flavoured gravy that feels both comforting and celebratory. While the cooking process is simple and requires no elaborate equipment, time and care make all the difference. The final result is beautifully balanced dish that is spicy, tangy and lightly sweet, without any one element overpowering the others.
What truly completes Jardaloo Salli Boti is the iconic topping of crisp potato sticks, known as salli. These thin, golden strands of fried potato and a delightful crunch and are an essential part of the dish. Found across many Parsi preparations, salli elevates the texture and makes every bite more satisfying. Though the curry can be prepared in advance- and often tastes even better the next day- the salli is best made fresh just before serving to maintain its crispiness.
This dish holds a special place in Parsi celebrations, often appearing at weddings, Navjotes and festive gatherings. For many, the taste evokes memories of grand feasts and family occasions where food played a central role in bringing people together. The combination of meat, fruit, spices and potatoes reflects the heart of Parsi cooking- comforting, celebratory and deeply rooted in tradition.
Ingredients:
For Mutton Marination:
500 gm Mutton
1 tbsp Oil
1/2 tsp Turmeric Powder
1 tbsp Ginger-Garlic paste
1 tsp Coriander Powder
1/2 tbsp Vinegar
1/2 tbsp Parsi Garam Masala
1 tsp Red Chili Powder
1 no. Lime Juice
For Parsi Garam Masala:
2 tsp Coriander seeds
2 tsp Black peppercorn
2-inch Cinnamon stick
10-12 Green Cardamom seeds
1/2 piece of Nutmeg
For Salli:
1 large Potatoes
1 tsp Salt
Oil, for deep frying
For Jardaloo Boti:
4 tbsp Oil
2 nos. Bay leaf
2 nos. Dry Red Chili
3 nos. Green Cardamom
1-inch Cinnamon stick
7-8 nos. Cloves
1 tbsp Black peppercorn
3-4 nos. Onion, thinly sliced
90 gm Dried Apricot
Salt to taste
1 tbsp Ginger-Garlic paste
1 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tsp Cumin powder
1 tbsp Kashmiri Chili Powder
1 cup Tomato Puree
1/2 tbsp Vinegar
1 tbsp Jaggery
1/2 tbsp Parsi Garam Masala
Preparation:
- Step 1: In a mixing bowl, combine mutton, Turmeric Powder, Ginger-Garlic paste, Coriander Powder, vinegar, Parsi Garam Masala, red chili powder and lime juice, stir to combine. Let it sit for overnight or 15-20 minutes to marinate.
- Step 2: Dry toast all the spices on a very low heat until fragrant. Grind everything in a fine powder. Keep aside.
- Step 3: Peel the potato and cut using a sharp knife as thinly as you can to resembles match sticks. Soak the potatoes in water seasoned with salt for overnight or 4 hours at least.
- Step 4: Drain the potatoes and dry them using a kitchen towel.
- Step 5: Fry them in very hot oil until super crispy. Since these are thinly sliced, they take very less time to cook as compared to regular fries. Fry the potatoes right before serving to make sure they are crispy.
- Step 6: In a wok, heat oil and add bay leaf, dry red chili, green cardamom, black peppercorn, cloves and cinnamon, saute for few minutes.
- Step 7: Add sliced onions and a pinch of salt. Fry on medium heat for 8-10 minutes or until golden brown.
- Step 8: Add ginger-garlic paste and saute for 2-3 minutes. Add turmeric powder, coriander powder, cumin powder and Kashmiri Chili Powder, saute for 2-3 minutes.
- Step 9: Add tomato puree and cook for 5-6 more minutes. Add marinated mutton and stir fry the meat with everything for about 5 minutes on medium heat.
- Step 10: Add vinegar and jaggery, stir to combine and cook for 8-10 minutes.
- Step 11: Now transfer the mutton to the pressure cooker, hot water, salt to taste, Parsi garam masala and dried apricot, stir to combine. Pressure cook for 4-5 whistles, mutton should be cooked through. Allow the steam to escape before opening the lid.
- Step 12: Serve hot with a side portion of salli to garnish and hot chapatis. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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