A FOOD TRADITION
Iranian Balochi Cuisine
Iranian Balochi cuisine is found mainly in Sistan and Baluchestan and among Baloch communities in the southeast. It reflects arid landscapes, pastoralism, coastal access and long-standing connections across the Iran-Pakistan border. Rice, wheat, dates, legumes, lamb, goat, fish, dried lime and chilies appear frequently, with bread baking, tandoor-style cooking, grilling and one-pot stews among the principal methods. Examples include tabahag, salted and dried meat cooked with rice; dam pukht-style rice dishes; and regional fish curries or stews along the Makran coast. The cuisine is transnational, and its Iranian forms vary between inland and coastal communities.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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