Recipes from Pakistan
Pakistani cooking turns spice into long heat — biryani layered with marinated lamb, nihari simmered overnight until the meat surrenders. Bone marrow, naan straight off the tandoor, and bread keep the table close.
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Biryani
Biryani traces back to the Mughal courts of the Indian subcontinent, where Persian-influenced rice dishes evolved into distinct regional forms over centuries.
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Nihari
Nihari takes its name from the Arabic word for morning — nahar — because this was traditionally a dish eaten at dawn, after fajr prayers, by the workers and…