مُحَمَّدُ بْنُ يَحْيَى عَنْ عَلِيِّ بْنِ الْحَسَنِ أَوْ عَنْ رَجُلٍ عَنْ عَلِيِّ بْنِ الْحَسَنِ بْنِ فَضَّالٍ عَنْ عَمْرِو بْنِ سَعِيدٍ عَنْ مُصَدِّقِ بْنِ صَدَقَةَ عَنْ عَمَّارِ بْنِ مُوسَى السَّابَاطِيِّ قَالَ وَصَفَ لِي أَبُو عَبْدِ اللَّهِ ( عليه السلام ) الْمَطْبُوخَ كَيْفَ يُطْبَخُ حَتَّى يَصِيرَ حَلَالًا فَقَالَ لِي ( عليه السلام ) خُذْ رُبُعاً مِنْ زَبِيبٍ وَ تُنَقِّيهِ وَ صُبَّ عَلَيْهِ اثْنَيْ عَشَرَ رِطْلًا مِنْ مَاءٍ ثُمَّ أَنْقِعْهُ لَيْلَةً فَإِذَا كَانَ أَيَّامُ الصَّيْفِ وَ خَشِيتَ أَنْ يَنِشَّ جَعَلْتَهُ فِي تَنُّورٍ مَسْجُورٍ قَلِيلًا حَتَّى لَا يَنِشَّ ثُمَّ تَنْزِعُ الْمَاءَ مِنْهُ كُلَّهُ حَتَّى إِذَا أَصْبَحْتَ صَبَبْتَ عَلَيْهِ مِنَ الْمَاءِ بِقَدْرِ مَا يَغْمُرُهُ ثُمَّ تُغْلِيهِ حَتَّى تَذْهَبَ حَلَاوَتُهُثُمَّ تَنْزِعُ مَاءَهُ الْآخَرَ فَتَصُبُّ عَلَيْهِ الْمَاءَ الْأَوَّلَ ثُمَّ تَكِيلُهُ كُلَّهُ فَتَنْظُرُ كَمِ الْمَاءُ ثُمَّ تَكِيلُ ثُلُثَهُ فَتَطْرَحُهُ فِي الْإِنَاءِ الَّذِي تُرِيدُ أَنْ تَطْبُخَهُ فِيهِ وَ تَصُبُّ بِقَدْرِ مَا يَغْمُرُهُ مَاءً وَ تُقَدِّرُهُ بِعُودٍ وَ تَجْعَلُ قَدْرَهُ قَصَبَةً أَوْ عُوداً فَتَحُدُّهَا عَلَى قَدْرِ مُنْتَهَى الْمَاءِ ثُمَّ تُغْلِي الثُّلُثَ الْأَخِيرَ حَتَّى يَذْهَبَ الْمَاءُ الْبَاقِي ثُمَّ تُغْلِيهِ بِالنَّارِ وَ لَا تَزَالُ تُغْلِيهِ حَتَّى يَذْهَبَ الثُّلُثَانِ وَ يَبْقَى الثُّلُثُثُمَّ تَأْخُذُ لِكُلِّ رُبُعٍ رِطْلًا مِنَ الْعَسَلِ فَتُغْلِيهِ حَتَّى تَذْهَبَ رَغْوَةُ الْعَسَلِ وَ تَذْهَبَ غِشَاوَةُ الْعَسَلِ فِي الْمَطْبُوخِ ثُمَّ تَضْرِبُهُ بِعُودٍ ضَرْباً شَدِيداً حَتَّى يَخْتَلِطَ وَ إِنْ شِئْتَ أَنْ تُطَيِّبَهُ بِشَيْ‏ءٍ مِنْ زَعْفَرَانٍ أَوْ بِشَيْ‏ءٍ مِنْ زَنْجَبِيلٍ فَافْعَلْ ثُمَّ اشْرَبْهُ وَ إِنْ أَحْبَبْتَ أَنْ يَطُولَ مَكْثُهُ عِنْدَكَ فَرَوِّقْهُ .
1. Muhammad ibn Yahya has narrated from Ali ibn al-Hassan or a man from Ali ibn Faddal from ‘Amr ibn Sa‘id from Musaddiq ibn Sadaqah from ‘Ammar ibn Musa al-Sabatiy who has said the following: “Abu ‘ Abd Allah , once explained for me how to cook raisins until the brew becomes lawful. He (the Imam) said, ‘Take one quarter of raisins and clean them. Pour twelve ritl of water on them, then soak for one night. If it is summer and you are afraid of its simmering, keep it in an oven, which is full a little so it does not simmer, then remove all the water from it. In the morning, pour water on it so that it is covered with water. Thereafter, boil it until its sweetness is gone. Thereafter, remove the other water and pour on it the first water. Thereafter, measure all of it and see how much the water is. Thereafter, measure one-third of it and pour it in the pot in which you want to cook it. Pour enough water to cover it, then measure it with a stick and keep its size and measurement by a stick or reed and mark it at the surface of the water. Thereafter, boil the other third until the remaining water goes, then boil it on fire and keep boiling until two-thirds are gone and only one-third is left. Thereafter, for every quarter take one ritl of honey and boil it until its scum and suds and blur of honey is gone from the cooking. Thereafter, beat it with a stick or such thing firmly until it is mixed and if you like, you can mix fragrance with saffron or ginger, you can do so, then you can drink it. If you like it to remain with you for a longer time then clean it properly.’” 