Al-Kafi 12332

Translation

Muhammad Bin Yahya, from Ali Bin Al Hassan, or from a man, from Ali Bin Al Hassan Bin Fazzal, from Amro Bin Saeed, from Musaddaq Bin Sadaqa, from Ammar Bin Musa Al Sabaty who said, ‘Abu Abdullah^asws described the cooked (raisins) to me, how it is to be cooked until it comes to be Permissible, so he^asws said to me: ‘Take a quarter of raisins and clean them, and pour twelve <span class="iTxt">ratls</span> (units of measurement) of water over it, then soak it overnight. So when it were the days of summer and you fear that it would simmer, keep it in an oven, a little full until it does not simmer. Then remove all of the water from it until when it is the morning, pour a measurement of water upon it sufficient to soak it. Then boil it until its sweetness is gone. The remove the last water and pour the first water over it, then measure whole of it. So look at how much water there is, then measure a third of it and place it in the vessel which you intend to cook it, and pour a measurement of water which would submerge it, and measure it with a cane and make its measurement with a cane or a stick, so limit it upon the measure of when the water ends up to. Then boil the other third until the remaining water evaporates. Then boil it by the fire and do not cease to boil it until the two-thirds evaporates and there remains the third. Then take for every quarter of a <span class="iTxt">ratl</span> of the honey, so boil it until its foam goes away and the mist of the honey goes away in the cooking. Then stir it with the stick with an intense stirring until it mixes up, and if you so desire to you can aromatise it with something from the saffron or with something from the ginger, so do it. Then drink it and if you would like its remaining to be prolonged with you, so keep it clean’.

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