Jardaloo Sali Murghi

Chicken pieces braised in a dark caramelised-onion gravy soured with vinegar and sweetened with soaked dried apricots (jardaloo), served topped with a heap of fine potato straws (sali). The chicken version of sali boti; more accessible on everyday weekdays than the mutton preparation. The Irani apricots soften into the gravy and almost dissolve, giving it a jammy sweetness that is balanced by the vinegar sharpness. One of the dishes that most directly demonstrates the Persian ancestry of Parsi cooking in its use of dried stone fruit in a meat preparation.