Saag’s Role in South Punjab’s Winter Culture
M Atif Ismail
Multan: Seasonal cuisines bring more than just culinary pleasure—they are a thread that weaves together traditions, relationships, and communities. One such winter specialty is saag, a beloved dish in South Punjab, especially in the Saraiki belt, where it is traditionally enjoyed with chillra (rice bread) or makai ki roti (cornbread).
While saag paired with rice bread is most popular in the Saraiki region, the combination of saag and cornbread remains a cherished treat across South Punjab and beyond.
This dish is often served in traditional settings, such as patharies (family dining areas), or modern drawing rooms, with the aromatic touch of homemade butter. The mouth-watering scent of saag often wafts through neighborhoods, signaling its preparation.
This time-honored tradition continues to thrive, fostering closeness and connection among friends and family over meals.
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In many rural households, particularly in villages, saag preparation is an art steeped in tradition. While urban dwellers may use pressure cookers for convenience, villagers still prefer the more time-honored method.
The greens are slow-cooked overnight in special clay pots over a low flame. The next morning, the cooked greens are mashed to a smooth consistency and enriched with a tempering of desi ghee, butter, and garlic. This slow-cooking method imparts a distinct richness and aroma, setting village-made saag apart from its urban counterpart.
Tariq Drishak, a resident of Fazilpur in Rajanpur district, shared with APP that his family continues the tradition of preparing saag and chillra with great care.
“Since the arrival of winter, I have been hosting weekly saag meals for friends from my region,” he said. “This tradition fosters love, strengthens relationships, and revives our cultural roots.”
Nutrition experts highlight the significant health benefits of seasonal foods, with saag being a prime example. Dr Wisha Saeed, a PhD scholar in Food and Technology, told APP that saag is packed with essential nutrients, including vitamins A, C, K, folic acid, calcium, iron, and potassium.
“It helps keep the body warm, boosts immunity, and strengthens bones. The calcium and vitamin K in saag prevent sore throats, infections, and joint pain,” she explained.
Dr Saeed also emphasized that saag is low in calories and rich in fiber, making it an excellent choice for weight control, cholesterol reduction, and blood pressure management. “Its digestive benefits make it a must-have during winter,” she added.
The simplicity and affordability of saag ensure its widespread availability in markets and vegetable stalls, making it a staple in many households.
Its enduring popularity demonstrates how food can bridge cultural divides, preserve traditions, and promote health, making saag not just a dish, but a symbol of heritage, warmth, and togetherness.
The feature story was released by APP on December 22, 2024.
All the information provided in this report is the sole responsibility of the reporter as well as APP.
