Pakistani Dishes for Beginners
What to make from my cookbook
My debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants and Roadside Stands is now out in the world! Featuring 100+ delicious recipes, stunning photography and essays that ground the food in place and context, Pakistan is the most complete look at Pakistani cuisine to date!
It’s been a month since Pakistan has been out in the world, and I couldn’t be more grateful. The response I have received from the book has been beyond my wildest dreams. Thank you for all the heartwarming messages and support. After several years of feeling like I was working in the void, it’s a joy and relief to know that the journey was worthwhile. If you have bought the book, and enjoyed reading and cooking from it, it would mean the world if you can share a quick review on Amazon. These reviews go a long way in helping ensure the long term success of this project. Thank you!
I have also been touched by friends are novice cooks or completely new to Pakistani cuisine getting the book. I have received several questions about what dishes they should start with, and so I wanted to use this newsletter as an opportunity to highlight some recommendations. There are many, many dishes that are quite easy but I have shortlisted the ones that can be prepared with a fairly tight list of ingredients, and ones that my friends have recently successfully made and loved.
What to Cook from Pakistan
Vegetables and Legumes
Borani Banjan (Afghan-Style Fried Eggplant in Yogurt): I wasn’t going to include it here because it is ultimately an Afghan dish but it’s such a crowd favorite that it would be a shame if I left it out. It requires basic pantry ingredients, is straightforward to prepare, amazing with pulao or naan, and just generally big on flavor.
Pata Gobi (Fried Shredded Cabbage): My recipe testers loved this recipe and so did Pervaiz Shallwani of Bon Appetit! It’s such a clever way to breathe life into cabbage, and is the most perfect side to any South Asian or Middle Eastern dinner spread.
Lobia Karahi (Red Kidney Beans with Tomatoes): My friend, Julia, recently made this lobia karahi, and loved it. Her only complaint was that the portion size should be bigger. What makes this dish truly incredible is how fast it comes together. You can’t go wrong, make it!
Meat and Poultry
Chicken Hara Masala (Chicken in Cilantro, Mint and Chile Sauce): This is a weeknight warrior. It again requires basic pantry ingredients, tastes super fresh, and comes together in less than 40 minutes. Love it.
Chicken Ka Salan (Homestyle Chicken Curry): Another lovely weeknight chicken recipe, this one is a Pakistani staple. It filled me with nostalgia while I was testing it but I was happy to learn from Mercedes in her lovely April missive that it works across cultures.
Rosh (Slow-Cooked Lamb): This one is a sleeper hit. I was very happy when my friend Mikel who never made Pakistani food for the first time gave it a try. It’s a bit anxiety-inducing because you have to let the lamb cook, untouched, with minimal spices until it begins to fall off the bone but the patience and restraint is well worth it.
Bread and Rice
Tehri (Yellow Rice with Cilantro, Mint and Potatoes): This dish is sunshine on a plate, and I want more people to make it! It pairs beautifully with the tamatar kat (tomato chutney, also delicious, also easy), and the recipe works even for people who are nervous about cooking with rice. The only slightly hard to source ingredient here are nigella seeds but you can totally omit them, and it will still taste great.
Naan: I find the naan in the book to be a lot more easier to prepare than roti. The dough can be prepared in advance, no stress about making it round or look pretty, and you can just pop a bunch in the oven. Give this recipe a shot.
Sweets
Data Halwa (Cardamom-Infused Mashed Dates): This is such a delightful recipe, and perfect for those who are diabetic since there is no added sugar. It comes together quickly and is just a joy to eat if you are a date fan like me.
Seviyan (Sweetened Roasted Vermicelli): Okay, so you can’t get roasted vermicelli from regular grocery stores but if you ever stop by a South Asian one, pick up a packet and give this recipe a shot. It’s a staple in Pakistani homes on Eid but I love having it for breakfast (and so will your toddler, can confirm).
Other News
Recipes: On the blog, I shared a recipe for dahi chicken (chicken yogurt) that I now I’ll be making on repeat. It’s my grandmother’s recipe that didn’t make it to the book but is still excellent. The complex ground spice blend infuses the chicken with depth and flavor while the yogurt marinade and the slow-cooking process keeps it moist.
Press: Pakistan has been getting so much love!! Thank you Eater, Epicurious, Food & Wine, Plate, LA Times, and The Week, for including it in your lineup of best spring cookbooks! I also loved chatting with Numra, the chef and founder behind Empress Market in London about recipes for her Substack.
This is all for now. Thank you for being here. Until next time x