Home > Iran Blog > Iran Tourism News > Introducing some of the most delicious dishes of Sistan and Baluchestan Login / Register

Introducing some of the most delicious dishes of Sistan and Baluchestan

Introducing some of the most delicious dishes of Sistan and Baluchestan

Although Sistan-Baluchestan Province with Pakistan and India It is neighboring, but the most famous dishes of Sistan and Baluchestan do not have the color and smell of Pakistani or Indian food. The most delicious food of Sistan and Baluchestan, due to the prevalence of animal husbandry in the region, consists mostly of meat, and after meat, dates play a pivotal role. Join us in reading this article to introduce you to some of the famous dishes of Sistan and Baluchestan.

Yellow curd is one of the most delicious dishes of Sistan and Baluchestan. This food is usually consumed for breakfast and on cold days of the year, and since it is considered a heavy food, it can be counted as a complete meal. Yellow curd is actually a type of cereal yogurt that has traditionally been created in the Sistan region and has found many fans. This type of Iranian curd will be suitable for strengthening memory, treating gastritis, constipation, diarrhea, high blood pressure, preventing osteoporosis and increasing the beauty of the skin. The main ingredients of this delicious and authentic food are yellow curd, onion, water or meat broth.

کشک زرد زابلی

Ojizak can be considered the local broth of Sistan, which of course has no meat. The main spice of this famous dish of Sistan and Baluchestan is wrench, which is a combination of onion, wheat flour and turmeric, which is made into a small circular paste and threaded to dry. This spice creates a good taste in a variety of broths and stews. To cook Ojizak, we need tomatoes, oil, onion, potatoes and a wrench. Fry the onion in oil and chop the tomato and add it. When the tomatoes are fried, add the local wrench and water, and when it boils, add the shredded potatoes. When the potatoes are cooked, the food is ready to eat.


The natives of this province usually serve their guests with forks and doogh. During the holy month of Ramadan, this is one of the most delicious dishes of Sistan and Baluchestan, which is also considered as a sweet, decorates the Iftar tables. The main ingredients of the fork are flour, dates and animal oil. First, mix the flour and water and then, before the whole dough is ready, spread it on a low thickness on a pan to cook some. After the water and flour mixture is half-cooked, they make as much bread as needed. After that, the dates are poured into a bowl and the baked bread is crushed on it and then mixed.


Tanercheh or troncheh is a traditional food and in fact a special kind of kebab. This famous dish of Sistan and Baluchestan is prepared in two different ways; One is skewering mutton and the other is completely grilled, both of which require a tandoor. The tandoori kebab is served alone or with pilaf. In the first method, the meat is usually chopped into small pieces and after skewering, it is placed in a grill with melted charcoal for about 45 minutes to 1 hour. In the second method, the sheep is slaughtered and after emptying the abdominal contents, it is sewn with fireproof thread and placed in the oven. After that, cover the oven with thatch and wait until it is fully cooked.


Foot dough is a type of stew that uses butter instead of water to place and cook. As you know, the way of cooking food goes back to the culture and tradition of each region. The roots of cooking foot dough are also related to the prevalence of animal husbandry among the Baluchis. The main ingredients of this most famous food of Sistan and Baluchestan include beef, chickpeas, chopped onion, local dough, oil, salt, black pepper, turmeric and saffron. This dish is usually served with cat rice.

دوغ پا

In Balochistan, during the rainy season, they make a different kind of food with fish and flour, which is very interesting and delicious. To prepare this dish from wheat flour, prepare a dough and flatten it and divide it into two parts. Fresh fish is grilled with palm leaves on the fire. Then, the grilled fish is placed next to the dough and cooked in the oven.

ماهیگ پیچ

It is a mixture of rice, mung bean and other beans along with oil and spices and is one of the famous dishes of Sistan and Baluchestan.


A kind of tonic sweet that is mostly cooked in Sistan region. Combine a mixture of roasted wheat or sesame with dates and eat it for breakfast or dinner.


Karahi is a Pakistani dish made with spicy Pakistani spices. However, in Balochistan, it is cooked from a mixture of mutton or chicken with condiments such as Baluchi spices, coriander seeds, ginger, red pepper, onions, curry, garlic and fresh vegetables such as parsley, and it is in the category of spicy and popular foods of the province.


It is also called boiled fish. To prepare this dish, one of the most famous dishes of Sistan and Baluchestan, onion, spices and buttermilk are put together on the flame and after boiling the liquid, fish is added to it. After the fish is cooked, separate it from the liquid and the fish broth is prepared.


A type of milk tea that Baloch people often add to their milk at breakfast and later. Of course, dry tea is also widely used in this type of tea.


Shudeh is a combination of dates, sesame, almonds and mint and is considered as a mineral food in Chabahar.


This bread is usually for those who do not live in a certain place. It is cooked in such a way that first they light a fire on a sandy ground and after the sands are hot, they put the pots aside and put the dough on the sands and cover it with hot sands. After about half an hour, the dough is taken out.


In the Makran region, people added pomegranate powder and salt to the meat and then hung it in the sun on a rope, throwing special cloths at it so that the dust would not contaminate it. It took a few days, but then they used the meat. This food is very popular among Baluchis, especially during Ramadan and at dawn. Tabaheg is usually cooked with a combination of rice and dried meat, which gives it a unique taste.


It is a delicious local Sistani bread that has many fans. Knead the flour in water and add sourdough and salt. Cover and leave for half an hour. After half an hour, chin the dough into a chin smaller than a fist and flatten the chins one by one with a fork. Finally, spread it in a frying pan and put it on a low flame to cook. Then take the bread, pour sugar on it and after this stage it is ready to eat.


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *