The broad beans, Bukak are among the favorite and one of the most common items we cook and share with family and friends at the Nowruz Festival in Hunza.  Cooking broad beans has two simple steps. soaking and boiling them.

The best quality broad beans are grown in Skardu, Baltistan Pakistan.  They grew different varieties of broad beans, the black, brown, and greenish-black broad beans.

Every year on the 21st of March every year we celebrate the beginning of spring as a new year with special gatherings of our community and family. We share nuts, bukak, the boiled broad beans, dried fruits, and grains with family and friends followed by special gatherings of only girls and women in a garden to take the swinging to celebrate their happiness and a feeling of youthfulness that our souls experience once again with the start of spring.

Cooking broad beans

Broad beans
Salt
Water

Directions:
Wash the broad beans, here I am using the black broad beans.

Soak them overnight.

Drain the water in the morning and boil them in fresh water and add salt to taste. Cook them till they are soft. We serve them warm and even cold.

We can make chaat with the bread beans only replacing the chickpeas with bread beans and keep the recipe for a chaat the same.