Despite it being very popular at the turn of the 20th century, Albless is today merely name in the annals of Parsi cuisine. This tender , succulent dish is almost lost to us. I bring this delicacy out to preserve the unusual recipe and to rejuvenate it, if possible. Unusual in the ingredients (vegetables) used; the Albless does not cater to the jaded tastes for the standard stew vegetables of potatoes, onions, carrots, peas and cauliflower and unusual again in its method of cooking. The Albless is delicious, delicate and wholly enticing. Despite appearances, the Albless is very easy to make and takes the normal amount of time to cook. Once started, the cooking flows at the ordinary pace and time. Albless needs to be made from tender meat of an adult animal but not a full grown old one
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