Guest
Despite its name this is a dish from Ancient Rome. Parthia was a region in north-eastern Iran. The Parthian Empire constituted Rome's big competitor in the east, and therefore maybe caused a certain fascination between awe and exoticism among Romans. Why this specific dish is considered particularly Parthian is a matter of debate, as the ingredients and the way of preparation are rather Roman and called for in many other recipes. One theory is that a specific chicken breed from Asia was asked for. You need: chicken pieces (legs and/or wings), oil for frying, fish sauce (or soy sauce, if you prefer), wine, ground pepper, lovage (fresh or dried), caraway, garlic Stay tuned - there are much more historical recipes to come on this culinary archaeology channel. In these little videos I focus on easy-to-reproduce recipes (“try this at home“). For more complex historical dishes and cooking techniques, or a full feast, visit me for one of my historical cooking workshops in Puglia:
