Parsi Brown Rice

Basmati rice cooked with deeply caramelised onions and a few whole spices — the onions are fried in ghee or oil until they turn a dark amber-brown, releasing their sugars, before the soaked rice is added and the whole pot cooked together. The caramelisation gives the rice a warm, mahogany colour and a slightly sweet, nutty undertone that pairs perfectly with the sour-sweet gravy of dhansak. Inseparable from the dhansak plate; if dhansak is the Parsi national dish, brown rice is its mandatory companion.