Traditional Pakistani Dishes Everyone Needs To Try Once

ever though it has one of the world's largest populations, most foodies have never ever heard of Pakistan. Beautiful scenery, a storied past, and more than 70 spoken languages (according to Translators without Borders) all contribute to the diverse culinary traditions of this country. Pakistani cuisine is sometimes eclipsed by the more well-known dishes of its neighbour, India, although the two have many characteristics — hearty, spicy, aromatic — because the British Raj administered both countries under the same name until the partition of India in 1947. The Mughal empire, which ruled Pakistan for centuries, introduced dishes from Turkey, Uzbekistan, and Iran to the local cuisine. Many traditional recipes have survived into the current period, while others have undergone significant changes.

Sindhi biryani

The biryani is the undisputed king of rice dishes. The yoghurt marinaded meats, tangy tomato gravy, saffron milk, fresh mint, whole green chillis, and dried plums on top of the fluffy basmati rice are a match made in heaven. Although biryani can be found in different forms across South Asia, the name comes from the Persian word for "fried rice" (birinj biriyan; BBC).

Fruit chaat

You've probably had fruit salad before, but what about fruit chaat? Fruits native to Pakistan are used in this dish's preparation. These include guava, mango, pomegranate, citrus, grapes, apples, bananas, and plums. To maximise their natural sweetness and juicyness, the fruits are sliced into bite-sized pieces and marinated in orange juice. However, the addition of chaat masala and a touch of sugar is what sets fruit chaat apart from your average fruit salad. Fruits take on a new dimension of flavour when cooked with the acidic, sour, and spicy chaat masala spice blend.

Haleem

One of the most famous Muslim cuisines is haleem, which is popular in Pakistan, India, and Bangladesh. Slow-cooked in ghee, spices, rose petals, and almonds, this one-of-a-kind dish has wheat (or barley), meat (beef, mutton, or goat), and lentils. Those in the know find it hard to resist once it's been topped with julienned ginger, crunchy caramelised onions, and pungent cilantro.

Chapli kebab

The chapli kebabs sold by street sellers in Peshawar are irrefutably the best kebabs you will ever eat. Chapli kebab consists of a mixture of ground beef that has been cooked till tender, tomatoes, onions, pomegranate seeds, green chilli peppers, lemon juice, fresh herbs, eggs, and plenty of fresh spices. Naan to sop up the juices and a fresh, crunchy salad are the ideal accompaniments.

Peshwari naan

Naan is arguably the most popular type of bread in all of Southeast Asia, and there are countless ways to make it. Since many languages, including Turkish, Kazakh, and Uzbek, refer to flatbreads as "nan," it is difficult to pinpoint exactly where naan was first created, as stated by Tower Tandoori. Peshwari naan, one of the most distinctive and tasty types, originated in the city of Peshawar in northwest Pakistan. It has achieved international acclaim and cult status in developed nations like the United Kingdom.

Nihari

Nihari is the quintessential example of Pakistan's passion for meat. Nihari makes use of inexpensive pieces of meat while yet imparting a rich flavour thanks to the use of entire spices that have been toasted and pulverised, as well as ghee and plenty of spicy ginger. Mutton and beef shank have a reputation for being tough, but after being slow-cooked for a full day, they become juicy, soft and ready to fall off the bone. The curry is thickened with atta (stone-ground wheat flour), making it ideal for sopping up with naan.

Sheer khurma

The most often consumed dessert in the country is sheer khurma, a thick and creamy custard flavoured with rose water and milk. The sheer khurma is given a new lease on life with the addition of pistachios, almonds, sweet dates, raisins, saffron, cardamon pods, and roasted semiya (fine vermicelli). Sweeten the custard with sugar (or jaggery), but be careful not to overdo it; the dates and raisins already offer sweetness, and additional sugar would just make the dish taste artificial.

Halwa puri

Despite sharing a name with the Arabic term for "sweet confection" (via American Heritage Dictionary), this halwa is not like the tahini-based halwa you'll find on Israeli street corners. Sooji halwa, a traditional Pakistani dessert, is produced by simmering roasted semolina with water, sugar, and spices. You can find it sprinkled with silvered nuts and served with puri that are both crunchy and airy. Gajar ka halwa, a dessert traditionally made in the winter, is made with grated carrots instead of semolina and milk. Both of these options are sweet, making them great complements to the sour, spicy chana masala.

Falooda

When summer heat arrives, there's just one thing on people's minds, and that's falooda. Falooda, a speciality drink sold in stores across Pakistan, is made of vermicelli noodles, milk, basil seeds and floral rose syrup (responsible for the drink's signature pink colour). In addition to a dollop of vanilla ice cream, the dessert is traditionally presented in a tall glass and topped with chopped nuts like pistachios or almonds. Mango (with glacé cherries) and strawberry (with fruit jelly) faloodas are two contemporary twists on the classic and much-loved rose syrup falooda. Is there a preference?