Saag: a dish rooted in culture and togetherness

Clay pot cooking brings out the authentic flavour of South Punjab

MULTAN:

Seasonal cuisines hold a unique charm, connecting traditions, communities, and relationships.

Among winter specialties, "saag" remains a cherished dish in South Punjab, particularly in the Saraiki belt, where it is enjoyed with chillra (rice bread) or makai ki roti (cornbread).

While saag with rice bread is more popular in the Saraiki region, its pairing with cornbread has a universal appeal across Punjab and beyond.

Often served in traditional family settings or modern dining spaces, saag is accompanied by the richness of homemade butter, its distinct aroma signaling its preparation to neighbours.

This age-old culinary tradition thrives with vibrancy, bringing families and friends closer.

In rural areas, preparing saag is an art steeped in tradition.

Unlike the urban use of pressure cookers, villagers slow-cook the greens overnight in clay pots over a low flame, creating a smooth, flavourful dish enriched with tempering of desi ghee, butter, and garlic.

This method imparts a distinctive taste that sets it apart from city-prepared versions.

Tariq Drishak from Rajanpur shared how saag and chillra continue to be made with care in his household.

"I host weekly saag meals for friends, fostering love and reviving cultural roots," he said, highlighting its role in strengthening relationships.

Nutrition experts praise saag for its health benefits.

Dr Wisha Saeed, a PhD scholar in Food and Technology, described it as a "nutritional powerhouse," rich in vitamins A, C, and K, folic acid, calcium, and iron.

"It keeps the body warm, boosts immunity, and strengthens bones," she noted. Saag also aids digestion, reduces cholesterol, and maintains blood pressure, making it a perfect winter dish.