Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. Traditions assign its origin in pre-partition India to the reign of Nawab of AwadhAsaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as South Asian, Central Asian, and West Asian.
