_The East_ (Shargh)

Bordering Afghanistan and Pakistan, the rugged eastern frontiers of Khorasan and Sistan and Baluchestan possess a distinct, rustic culinary identity.

The harsh geography necessitates deeply fortifying, high-protein plant staples. Mung beans, dill, hearty grains, and dense, enriched breads define the table. The cooking methods here are straightforward but highly effective, focusing on caloric density, savory aromatics, and the deep, sweet caramelization of onions (pīāz dāgh) to provide essential sustenance and flavor.

Feature Image: Photo by Safa Daneshvar via Wikimedia Commons | Licensed under CC BY-SA 4.0