Persian BIRYANI MOUNTAIN! Iranian FOOD TOUR in Bastak, Iran!

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After nearly two weeks exploring Iran, my time in the country was nearly at an end. But I had one last adventure to go on in southern Iran before hopping on a flight back home to Miami! Join me on my epic 10-hour Persian food experience in southern Iran!

As always, I was joined by my friends Mr. Taster and the team from Kootook Travel. We’d be hitting up four different villages and end our time in Bastak.

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Our first adventure was breakfast at a private residence, where we’d have a number of dishes including eggs, bread, jams, sauce, and even a watermelon with Mr. Taster’s face carved into its rind!

We started with fried eggs, a type of broken-up crispy bread, a Persian omelette with tomatoes, fluffy round bread, and more. The fluffy bread was great with the salty fish sauce, and the bread reminded me of an English muffin!

Next was balaleet, which is sweet noodles with egg. It was fantastic, especially with the salty fish sauce. You can only get this fish sauce in southern Iran. Mixing the crispy bread and the fried egg was also excellent. Then, I tried some karak tea and coffee, followed by a chili.

I tried some bread with fish sauce, vinegar, and oil. Then, after our traditional breakfast, we drove 15 minutes to a cave that has electricity and a water reservoir. There, we’d make some bread inside the cave!

Inside, a local woman rolled out down, cooked it on the flat top, and added fish sauce and oil. Then, she rolled it up. It was very tasty and crispy!

Next, she roasted fennel seeds, wheat flour, and coriander seeds to make a powder. They preserve sardines in salt for 3 months, strain them with water, and then add the powder to the water!

We rode a swing outside before watching the women grind some spices with an old wheel outside. Along the way to our next spot, we saw some cone-shaped structures out in the arid landscape.

We arrived at a caravanserai, which are 17th-century hotels and rest stops that were often built along trade routes. Merchants would stay at them, get a bite to eat, and even do business during their travels. There would be one every 36 kilometers! This one has 12 rooms.

We headed into one of the rooms to have a traditional Bastaki biryani. It was a mountain of rice and meat! I loved the potato, which had soaked up the juices. It was so fantastic.

The beef melted in my mouth, and the chickpeas gave it a nice texture. It was different from all the other biryanis I’d had around the world! Adding some mast-o musir, or shallot yogurt, gave it a creaminess and a bit more acidity!

For our last adventure of the day, we drove to a halva factory in Bastak! We watched them soak the sesame seeds and extract the liquid, and strain it. I tried some of the sesame. I liked it a lot! Then, they put it in the oven and bake it. Next, they put it through a presser to make tahini.

I couldn’t wait to try it! It looked so high quality and delicious. Next, they mix the tahini with date syrup to make halva ardeh. They mix it by hand until it become stringy. It was the best halva I’ve ever had!

What an amazing way to end my 11 days traveling through Iran!

Where have you been?

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.

I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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