Pink salt, saffron and Hunza apricot meetha

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

Based on the Hyderabadi dessert of khubani ka meetha, this recipe was inspired by the man who sold Hunza apricots at the markets, and my memories of the pink salt and apricots Nani Mummy would buy from him every season.


  • 500 g (1 lb 2 oz) dried Hunza apricots
  • 250


  • The day before, rinse the dried apricots, then put them in a bowl and pour in enough water to cover the apricots by 5 cm (2 inches). Soak them overnight, leaving the bowl uncovered.
  • By the next day, they should have doubled in size and become plump. Drain the apricots, reserving their soaking water. Cut the apricots in half and carefully remove the stones, tearin