The national dish of Pakistan is Nihari.
Nihari: Pakistan's Beloved National Dish
According to Google Arts & Culture, Nihari is known as the "national dish of Pakistan". This rich and flavorful stew holds a special place in Pakistani cuisine and culture.
Origin of the Name
The word 'nihari' is derived from the Arabic word “nahaar” (morning). This etymology suggests that the dish was historically intended to be eaten as the first meal of the day, highlighting its hearty and sustaining nature.
What is Nihari?
Nihari is typically a slow-cooked stew made with beef, lamb, or chicken, along with bone marrow. It is seasoned with a complex blend of spices. The long cooking process results in tender meat and a thick, gravy-like consistency.
- Key Ingredients often include:
- Meat (beef, lamb, or chicken)
- Bone marrow
- Spices (such as cumin, coriander, garam masala, ginger, garlic, and chili)
- Flour or gram flour for thickening
- Ghee or oil
How it's Served
Nihari is traditionally garnished with:
- Fresh ginger juliennes
- Chopped green chilies
- Fresh coriander leaves
- A squeeze of lime or lemon juice
- Crispy fried onions (birista)
It is commonly enjoyed with naan (flatbread) or roti for dipping and soaking up the flavorful gravy.
Significance
While often eaten for breakfast in its historical context, Nihari is now enjoyed at any time of the day, especially during special occasions, festivals, or as a hearty meal during colder months. Its status as the national dish reflects its popularity and cultural significance across Pakistan.
| Feature | Description |
|---|---|
| Dish Name | Nihari |
| National Status | Known as the National Dish |
| Origin of Name | From Arabic "nahaar" (morning) |
| Main Ingredient | Slow-cooked meat (beef, lamb, or chicken) |
| Common Serving | With naan/roti, garnished with ginger, chilies, etc. |
Nihari is more than just a meal; it's a culinary institution in Pakistan, cherished for its deep flavors and comforting qualities.
