Sealed Pot Cooking

Dam pukht ('cooked by steam' in Persian) is the refinement of dum cooking into a formal culinary tradition. The pot — typically a heavy handi — is loaded with partially cooked meat, aromatics, and rice, then sealed with atta dough rope and cooked over the gentlest possible heat for 1-2 hours. No additional water is added after sealing; the dish cooks entirely in its own moisture. The sealed pot is brought whole to the table and the dough is broken at the table, releasing a cloud of spiced steam — a deliberate theatrical moment in Mughal-descended Pakistani restaurant culture.