Of all the stews dishes you can find in Pakistan, Daleem (also known as Haleem) is definitely the most famous. A mixture of meat, barley, wheat, lentils, all the known spices and sometimes rice too, Daleem’s cooking time of seven to eight hours may sound unrealistic to many but this what gives this dish it’s unique taste.
And before you indulge into the taste, preparation of Daleem is definitely a fun of its own!
In Karachi, Daleem is available in restaurants and cafes all year long but during the first 10 days of first Islamic month every year, it is prepared at homes. Depending upon how many servings you are looking for, Daleem is prepared in giant pot and mostly outdoors.
Yes, you cook Daleem on wood all night long, out in the open and under the night sky with your family and friends as everyone sits along and chat. This is how it is mostly prepared at homes during those 10 days and it’s charm is ever-lasting.
A common scene this is in Karachi during those 10 days (image courtesy of Tribune.com.pk)
Since Daleem’s list of ingredients features many items, so the big part in its preparation is played by stirring them all well in the end. This is performed by large wooden-made ladles which can last for as long as 3-4 hours, depending upon how much tenderness you are looking up for.
Daleem was prepared like this at my home too in past but now we mostly prepare it in the kitchen. The giant pot remains the same as my mother loves to invite the whole family for a one big family dinner, much like Thanksgiving. It was prepared in last week of September this year too and everybody loved it.
Yep, this giant pot cooked up to 10kg of Daleem in my kitchen last year
So, do you want to try out your hands on this great dish?
I have found a great receipe from Javed Chaudry at SBS.com.au which is definitely worth tyring.