Rista is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20%), salt, cumin, and cardamom seeds.
The emulsion is manually pounded along with fat using a specially designed wooden hammer called goshpare (gosh means meat and pare means hammer) over a stone platform called maz-kaane (maz means meat and kaene means stone), and spices, salt, and a small quantity of chilled water are added while it is being minced. Then meatballs are made through hands then processed in gravy for hours to impart flavors and until meatballs are fully cooked. It goes best with steamed rice or jeera pulao.
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| Kashmiri rista in trami utensil |
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Kashmiri rista in modern plating
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| Goshpare with maaz- kaen |
I would really like you have a taste of it 😍😍
ReplyDeleteI can bet you won't regret it....
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DeleteSuch a great flavour from lost cuisine of Kashmir.
ReplyDeleteLooking forward for more
Informative blog on Kashmiri rista
ReplyDeleteDefinitely gonna try this, thanks for posting :)
ReplyDeleteAmazing but preparation is worth time consuming
ReplyDeleteWow sumedha you r doing a great job..keep focus on your carrier and work hard for the same.
ReplyDeleteHappy for you take care
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