Kavir is Caper. It grows in the upper Chitral. The flower is plucked and is soaked in water in a pot made of clay. It is put under the sun and is stired every day. After some days it ferments and becomes bitter. The water becomes pink . Then it is taken out and is dried under the sun.

It has very strong odor. I like it very much but I can well agree if you say that you do not like the smell. It also serves as medicine. Kavir is served as soup or stew.

Kavir with Meat

1. Soak a handful of kavir in water for about thirty minutes. Squeeze well and change the water and again set aside for several minuets. In this way change water three, four times.
   
   
2. Put meat (beef, goat or mutton) into the pan and add salt, garlic, onions, tomatoes (anything you like) and water. Bring to boil. Simmer, covered, on low heat until meat is tender. Add water if required.
   
   
3. Add kavir and boil until kavir is soft.