Other savoury dishes
Tabahag
تباهگ
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 24 h
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- salted and dried meat 400 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Salt and dry/cure meat in advance (often a day or longer)
Method
Salt and dry/cure the meat at least a day in advance according to the traditional method.
Clean, chop, or otherwise prepare meat salt cured v dried, spices as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: dry/cure then cook.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Because the meat is pre-salted, season the finished dish cautiously. The degree of drying strongly affects how long the meat needs to soften during cooking.
Background
Tabahag is a traditional meat-preservation method of Baluchestan. Its importance lies in adaptation to a hot climate and the ability to store meat for extended periods, making it part of local preservation knowledge.
Nutrition
| Energy | 360 kcal |
|---|---|
| Protein | 18 g |
| Fat | 14 g |
| Carbohydrate | 40 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0149 · Evidence: B (Officially supported)
Open the source page https://www.chtn.ir/news/14011113292932/%D8%A8%D8%B1%D9%86%D8%AF%D8%B3%D8%A7%D8%B2%DB%8C-%D8%B1%D8%A7%D9%87%DA%A9%D8%A7%D8%B1-%D8%AA%D9%88%D8%B3%D8%B9%D9%87-%DA%AF%D8%B1%D8%AF%D8%B4%DA%AF%D8%B1%DB%8C-%D8%AE%D9%88%D8%B1%D8%A7%DA%A9-%D8%A7%D8%B3%D8%AA-%D8%B4%D9%86%D8%A7%D8%B3%D8%A7%DB%8C%DB%8C-%D8%A8%DB%8C%D8%B4-%D8%A7%D8%B2-2%D9%87%D8%B2%D8%A7%D8%B1