A traditional celebratory dish from the Dolpo region of Nepal, featuring silverweed (Potentilla) roots and eight other auspicious ingredients.
Note: It is illegal to dig up roots without landowner’s permission.
Serves: 6-8
Ingredients
- Silverweed (Potentilla) roots, cleaned and chopped
- 200g barley
- 200g wheat berries
- 200g rice
- 200g aged cheese, crumbled
- 500g fresh bamboo shoots, sliced
- 200g dried peas
- 500g mutton, cut into bite-sized pieces
- Salt to taste
- Water for cooking
Method
- Rinse all grains (barley, wheat, and rice) until water runs clear.
- In a large pot, combine:
- Barley
- Wheat berries
- Cleaned silverweed roots
- Water to cover by 5cm
Bring to a boil, then reduce heat and simmer for 30 minutes, then add:
- Rice
- Peas
- Bamboo shoots
- Mutton
- Salt
Continue cooking until:
- Meat is tender
- Grains are fully cooked
- Roots are soft
- Most liquid has been absorbed
Stir in the crumbled cheese just before serving.
To Serve:
Serve hot as a celebratory main dish during New Year festivities.
Note: This dish holds cultural significance in Dolpo’s New Year celebrations. Each ingredient is considered auspicious, creating a harmonious blend of flavours and textures.