Ancient Roman Pullum Parthicum

Ancient Roman Pullum Parthicum

Transport yourself back in time to the ancient streets of Rome, where culinary mastery was revered as much as military prowess. Pullum Parthicum is named after the ancient Parthian Empire that bordered Rome, embodies the fusion of flavors and techniques from across the ancient world, with its roots in both Roman and Middle Eastern cuisines. Join us on a culinary journey through time, exploring the origins and ingredients of this ancient dish that continues to captivate palates to this day.
hands-on time 30 minutes
Course Main Course
Cuisine Ancient Rome
Servings 3



  • 2 lbs chicken thighs, with skin and bones [1]


  • 3/4 cup red wine
  • 1 tbsp fish sauce [2]
  • olive oil
  • salt
  • 1 tbsp flour or starch (optional)

Culinary Spice Blend

  • 1 pouch Pullum Parthicum spices Black pepper, garlic, caraway, lovage, asafoetida, celery

Suggested Sides

  • fresh bread
  • boiled potatoes
  • boiled vegetables e.g. cauliflower, broccoli, asparagus, cabbage, or kale



  • Season the chicken with salt [3] to taste.
  • Sauce: In a small BOWL, mix wine, fish sauce, 2 tbsp oil, and Pullum Parthicum spices.


  • Preheat the OVEN to 440°F.
  • Place the chicken skin side up into a BAKING PAN and pour the sauce over it.
  • Roast the chicken for about 30 minutes until it is tender.

Sauce (Optionally)

  • Slurry: In a CUP, stir 1 tbsp flour into 2 tbsp cold water until dissolved.
  • In a small POT, add leftover sauce. Stir the slurry into it. Bring to a boil.
  • Cook over medium heat until the sauce has thickened to your desired consistency. Stir frequently.


  • Serve the juicy chicken with your preferred sides.
  • Enjoy!


[1]  Alternative: 1.5 lbs chicken breast with skin. 
If using chicken without skin, cover the chicken with aluminum foil.
[2]  Substitute: anchovy paste or soy sauce. More substitutes in our blog.
[3]  Recommended: 1 tsp