Sobat, often referred to as painda among the Pashtun communities, represents the culture, hospitality and deeply rooted traditions of the people of Dera Ismail Khan (DI Khan) and the broader Pashtun belt. It is much more than just a dish; it is a symbol of togetherness, a representation of simplicity, and an expression of the warm spirit of a community. To understand sobat, one must go into its history, preparation and the cultural significance it holds within the fabric of Pashtun society.
It emerged as an ideal meal for gatherings, where families and tribes would sit in a circle and partake in a communal experience. The very word sobat stems from an Urdu and Persian term meaning "companionship" or "gathering," reflecting the social aspect of this dish. Among the Pashtuns, it is better known as painda, which translates to "soaked" or "immersed," describing the way bread pieces absorb the rich, flavourful broth.
The preparation of sobat begins with the meticulous cooking of its most essential ingredient: the broth. Traditionally, meat—usually mutton or chicken—is boiled with a mix of aromatic spices, such as black pepper, cumin, coriander, and cloves. A popular choice for this is the organic free-range chicken, commonly known as “desi” chicken, as opposed to industrially farmed “broilers.”
The slow cooking of the meat allows the flavours to meld, creating a robust base for the dish. Onions, garlic, and ginger are added to enhance the richness of the broth, while tomatoes provide a subtle tang. In some variations, green chilies and freshly chopped coriander are included to elevate the flavours with a hint of freshness and spice. The use of fresh, local ingredients is a hallmark of this dish, as it relies on the natural richness of the spices and meat rather than complex cooking techniques.
What makes sobat unique is its use of naan or flatbread, which serves as both an ingredient and a utensil. Large pieces of naan are torn into smaller chunks and arranged in a wide, shallow dish. Once the bread is ready, the piping hot broth is poured over it, saturating the bread with its savoury essence. The meat, tender and falling off the bone, is placed on top of the soaked bread, completing the dish. The bread absorbs the liquid, transforming it into a hearty, flavourful base, while the meat and garnishes provide texture and taste.
Sobat is a dish that must be shared to be truly appreciated. Its communal nature is central to its identity. In Pashtun households, it is traditionally served on a large, round platter placed in the centre of a gathering. Family members and guests sit around the platter, breaking bread together and eating with their hands.
Today, sobat is becoming more popular than ever with the youth, but with some adaptations. Urban households and restaurants have incorporated modern cooking methods to save time, such as pressure cooking the meat
This act of eating directly from the same dish is not merely a practical choice but a gesture of equality, unity, and mutual respect. In this setting, distinctions of class or status fade away, and the simple act of sharing a meal creates a sense of belonging and kinship.
In DI Khan, sobat holds a place of pride, not only as a staple meal but also as a dish of honour served on special occasions. Weddings, Eid celebrations, and gatherings of elders are often marked by the preparation of sobat. The host takes immense care in its preparation, ensuring that the flavors are balanced and the quantity sufficient to feed everyone present. This responsibility reflects the Pashtun tradition of melmastia, or hospitality, which is a cornerstone of their culture. Guests are considered a blessing, and serving sobat is one of the most esteemed ways of expressing gratitude and respect.
The history of sobat is closely tied to the socio-economic landscape of DI Khan and the surrounding regions. Historically, the simplicity of its ingredients made it an accessible dish for people from all walks of life. The reliance on naan, a common staple, and the use of basic spices and meat reflected the resourcefulness of the people in making the most of what was available. Over time, however, the dish evolved, with wealthier families incorporating richer ingredients such as clarified butter (desi ghee) or adding nuts and dried fruits to the broth. Yet, even in its simplest form, sobat remains deeply satisfying, embodying the resilience and adaptability of Pashtun culture.
Preparing sobat is as much about the process as it is about the outcome. It is often a collaborative effort, with multiple hands involved in tearing bread, stirring the broth, and arranging the dish. This teamwork mirrors the collective ethos of Pashtun society, where communal bonds and cooperation are valued above individual achievement. The preparation process is also a time for storytelling, laughter, and the strengthening of familial ties, making the meal a holistic experience that nourishes both body and soul.
Today, sobat is becoming more popular than ever with the youth, but with some adaptations. Urban households and restaurants have incorporated modern cooking methods to save time, such as pressure cooking the meat or using pre-made spice blends. Despite these conveniences, the essence of the dish remains unchanged. Even today, it is common to see families gathering on the floor around a single platter, upholding the tradition of communal dining. In rural areas, the preparation of sobat still follows age-old methods, with the broth cooked over an open flame and bread baked in clay ovens, preserving its authentic taste and aroma.
The cultural power of sobat extends beyond its culinary appeal. Each bite carries the weight of history, the warmth of human connection, and the richness of a culture that treasures togetherness above all else. In a world that often feels fragmented, sobat serves as a reminder of the joy that comes from sitting down with loved ones and sharing a humble yet deeply satisfying meal.