Dum pukht (Persian:دَم‌ پخت),larhmeen,dampokhtak, orslow oven cooking is anIndian cooking technique in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers.^[1] The technique originated during theMughal Empire^[1] and traditions assign its origin inpre-partition India to the reign ofNawab of AwadhAsaf-ud-Daulah (1748–97).^[2] The technique is now commonly used in other cuisines such asSouth Asian,Central Asian, andWest Asian.^[1]

The term etymologically derives from Persian.Dum ordam means 'to keep food on slow fire' andpukht means 'process of cooking', thus meaning 'cooking on slow fire'.^[3] The method often requires cooking times up to 24 hours.^[4][5]

Dum pukht cooking uses a round, heavy-bottomed pot, preferably ahandi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking arebhunao anddum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of thehandi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.^[1]

In some cases, cooking dough is spread over the container, like a lid, to seal the foods; this is known aspardah (veil). Upon cooking, it becomes abread which has absorbed the flavors of the food. The bread is usually eaten with the dish.^[1]

Legend has it that whenNawabAsaf-ud-daulah (1748–1797) found his kingdom in the grip of famine, he initiated a food-for-work program, employing thousands in the construction of theBada Imambara shrine. Large cauldrons were filled with rice, meat, vegetables, and spices and sealed to make a simple one-dish meal that was available to workers day and night. One day the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish.^[6][2]

Other sources, however, simply state that dum pukht appears to be based on a traditionalPeshawar method of cooking dishes buried insand.^[7]

• List of cooking techniques

• Pakistani cuisine
• Indian cuisine
• Cooking techniques
• Telangana cuisine
• Hyderabadi cuisine
• Punjabi cuisine
• Pashtun cuisine
• Mughlai cuisine
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• Balochi cuisine

• Articles with short description
• Short description matches Wikidata
• Use dmy dates from August 2018
• Articles containing Persian-language text