Mustard Greens

Sarson ka saag is Punjab's most iconic dish — eaten from late November through March when the mustard fields that carpet Pakistani Punjab are in full bloom. The greens must be slow-cooked for hours before being mashed with makki ki roti and topped with a generous knob of white butter. The bitterness of sarson is typically balanced by adding spinach and radish greens in the pot. Roadside dhabas in Lahore and Faisalabad see queues for fresh saag from January onwards.