11 Essential Kashmiri Wazwan Dishes You Need to Know

8. Kabargah — Tender Rib Delicacy

Kabargah highlights large, tender ribs prepared with slow braising and a fragrant spice profile. Unlike tabak maaz, which focuses on crisping, kabargah celebrates slow, patient cooking where the meat yields to the fork and the spices infuse deeply. Common seasonings include whole spices and a touch of yogurt or milk in some regional versions to add richness. To make a home version, brown seasoned ribs, deglaze with stock and mild aromatics, then braise low and slow until the connective tissue dissolves. Finish with a reduction of the braising liquid for a glossy sauce. This dish is ideal for weekend cooking when you can let a pot simmer for hours. If lamb ribs are unavailable, beef short ribs can be adapted with longer braise times and complementary spices.