Bharoochi Akuri: Parsi Scrambled Eggs With Raisins And Almonds

After the fall of Zoroastrianism in Iran, many natives set sail to the east in search of refuge and possibly, a new home. They also separated along the way, and one such group landed on the shores of Daman and Diu of Gujarat around AD 850, and then another migrant group after a violent thunderstorm, reached the Sanjan port, of Gujarat where King Jadi Rana gave them shelter and even the freedom to build their own Fire temple. These were the founding days of the Parsi community of India, who with time thrived as a successful mercantile community. The Parsi cuisine is a blend of Iranian ancestry, as well as the local Indian elements that the Parsis adopted voluntarily. In his book, ‘A Historical Companion To Indian food’, food historian K.T. Achaya notes that in addition to meat, the Iranian influence also “shows the free use of nuts , raisins and sultanas”. Speaking about the legendary culinary crossovers, he also noted how Parsis love their sev, falooda and mutton pulao, as much as they adore their chutneys, morabbas and snacks that have been “freely borrowed and adapted”.  

Eggs are a great favourite among Parsis. Eggs are baked, scrambled, cooked with a range of herbs and veggies like tomatoes, potatoes and sometimes even raisins and nuts. Parsi Akuri belongs to this rich range of Parsi egg dishes. In laymen's terms, it is Akuri is Parsi scrambled eggs, but even in a dish as simple and basic, you find many types. Our favourite is of course the ‘Bharoochi Akuri’. Bharooch is a town in Gujarat, and it is said that it was here that the dish first rose to prominence. What sets this dish apart is the generous use of raisins, milk and almonds, which makes this version of scrambled eggs, an interesting mix of sweet and savoury flavours.  

How To Make Bharoochi Akuri

It is indeed one of the richest scrambled eggs you will ever have, and making it is quite a cakewalk too. All you need to do is take a non-stick pan and melt some butter. Then add finely sliced onions to the butter and let it cook until they are translucent. Alongside, beat eggs, milk and salt. Add the beaten eggs to the onions. Cook on low flame, while stirring your spatula and ensuring your eggs are nicely scrambled.  

Mix in the potato straws, almonds and raisins. Remove eggs from gas, your Akuri is ready. Pair with toasted slices of bread, and you are done.