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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":539,"romanized":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":536,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Unripe green papaya contains papain, an enzyme that breaks down muscle protein and tenderises meat from the surface inward. Balochi cooks have used it as a tenderiser for generations, particularly for tougher lamb and goat. It contributes almost no flavour, which is exactly why it suits a dish whose seasoning is meant to be nothing but salt. Use it sparingly, though, since too much turns the outer layer of the meat unpleasantly soft.","Why is papaya used in sajji?",{"answer":398,"question":399},"Yes. A domestic oven cannot reproduce wood smoke, but it can reproduce the two things that matter most: slow indirect heat, and skin that dries and crisps. Roast low at 160C until the thigh reaches temperature, then finish with a short blast at 230C. If you have a charcoal kettle grill, cooking with the coals banked to one side and the lid down gets you closer still.","Can I make sajji without an open fire?",{"answer":401,"question":402},"Because Balochi cooking works from a different premise. In the arid southwest, good meat has traditionally been treated with salt, fat and fire rather than layered with spice, and sajji is the clearest expression of that. Heat and sourness are added at the table by the diner, through chaat masala, green chutney and lemon, rather than built into the cooking. Chile-rubbed sajji exists in Karachi and Lahore but is a later adaptation.","Why is sajji not spicy like other Pakistani dishes?",{"answer":404,"question":405},"Between four and eight hours in the fridge for a whole chicken. Less than four and the salt has not penetrated past the skin; much more than eight, with papaya in the cure, and the surface of the meat starts to break down and turn mushy. For a lamb leg you can go to twelve hours, since the muscle is denser and the enzyme works more slowly through it.","How long should the chicken cure?",{"answer":407,"question":408},"Roast the bird breast down for the first two-thirds of the cooking time so the thighs, which need more heat, are exposed while the breast is shielded and bathed in fat. Turn it breast up only for the final high-heat blast that crisps the skin. Pulling the chicken out at 75C in the thigh rather than cooking to a fixed time also makes a large difference.","How do I stop the breast drying out?",[410,411,412,413,414,415],"Use coarse salt, not fine, and rub it under the skin as well as over it. Fine salt dissolves too fast and draws surface moisture without seasoning the meat.","Grate the papaya on the coarse side of a box grater and use it sparingly. More than two tablespoons on a whole chicken and the outer few millimetres of meat go pasty.","Leave the cured bird uncovered in the fridge for the last hour so the skin surface dries. Dry skin crisps; damp skin steams and stays flabby.","Truss the legs and tuck the wing tips under, otherwise the extremities blacken long before the thighs reach temperature.","The chicken is done when the juices from the thigh run clear and a probe reads 75C at the thickest part of the thigh, not by clock alone.","Rest the bird a full 15 minutes before cutting. Sajji carved straight out of the oven bleeds its juices onto the board and the rice never gets them.","🍗","Sajji is a whole chicken rubbed with coarse salt and grated green papaya, left to cure for a few hours, then roasted slowly until the skin goes crisp and papery and the meat underneath stays wet enough to tear off in sheets. There is no marinade paste, no yogurt, no chile and no colouring — that restraint is the whole point. What you taste is chicken, salt, and smoke, with the papaya enzyme having quietly softened the flesh from the inside. The seasoning comes last and comes from the diner: a shake of sour, cumin-heavy chaat masala and a squeeze of lemon at the table. In Balochistan it is served on a plate with plain rice cooked inside the bird or alongside it.","Sajji belongs to Balochistan, the vast and arid southwest of Pakistan, where the traditional method has nothing to do with ovens. A whole lamb or chicken is skewered on a green wood stake, driven into the ground at an angle beside a bed of embers, and left to roast by radiant heat while the cook turns the stake by hand. The heat is indirect and unhurried, the fat renders slowly down the outside of the bird, and the effect is closer to slow rotisserie than to grilling. Quetta is the city most associated with it, and sajji houses there work through whole lambs on rows of stakes.\n\nThe seasoning philosophy separates Balochi cooking sharply from the rest of the country. Where Punjab and Sindh reach for chile, tomato and a dozen ground spices, Balochistan starts from the position that good meat needs salt and fire and very little else. Sajji is the clearest statement of that view. The papaya is not a flavouring but a tool: unripe papaya contains papain, an enzyme that breaks down muscle protein, and Balochi cooks have used it as a tenderiser for generations, the same way it is used across South Asia for tough goat.\n\nThe dish has travelled since, and it has changed on the way. Karachi and Lahore now sell chile-rubbed sajji, sajji brushed with butter, even sajji with a masala-stuffed cavity, and Baloch purists regard all of this the way a Neapolitan regards pineapple. What almost every version keeps is the rice — traditionally packed into the cavity so it cooks in the dripping fat, and served in a mound under the bird. This recipe uses a domestic oven, which cannot reproduce wood smoke, but a long low roast followed by a short blast of high heat gets the two things that actually matter: skin that shatters and meat that has not dried out.","Roast sajji keeps three days refrigerated. The skin will go soft in the fridge, which is unavoidable, but ten minutes in a hot oven brings most of the crackle back — a microwave never will. Strip any leftover meat off the bones the same day and store it separately in a sealed box, because meat left on the carcass dries out fast. The bones make an excellent stock for the next batch of rice. Cooked chicken freezes for two months, though the texture of the breast suffers more than the thigh.",[421,422,423,424],"Keeps the Balochi salt-and-papaya cure intact instead of turning sajji into another tandoori chicken.","Uses a low-then-high oven method that gets crackling skin without overcooking the breast.","Explains how much papaya is safe — too much turns the surface of the meat to mush, and nobody says so.","Includes the rice cooked in the bird's own dripping, which is half the dish in Balochistan.",[426,427,428,429],"Roasting tin with a rack","Meat thermometer","Box grater","Kitchen string",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,58,2,980,44,640,[438],"Plain cumin rice, a fresh onion and tomato salad with lemon, and a sharp green chutney of cilantro, mint and green chile.",[440,443,446],{"name":441,"description":442},"Lamb sajji","The version Quetta is famous for: a whole leg or half a lamb cured in salt and roasted upright beside an open fire for hours, carved at the table.",{"name":444,"description":445},"Masala sajji","The Karachi adaptation, with red chile, ginger and garlic in the cure and often a brush of butter. Popular, and firmly disowned by Baloch traditionalists.",{"name":447,"description":448},"Sajji rice","Plain long-grain rice cooked with a little of the roasting fat and whole cumin, served in a mound under the bird so it catches the carving juices.",[450,456,459,461,466,470,474,480,483,486,489,491],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.6,"chicken","whole chicken","kg","For the cure",{"qty":433,"name":457,"unit":458,"group":455},"coarse sea salt","tbsp",{"qty":433,"name":460,"unit":458,"group":455},"green (unripe) papaya, coarsely grated",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1,"lemon","lemon, juiced","piece",{"qty":462,"ref":467,"name":468,"unit":469,"group":455},"black-pepper","coarsely cracked black pepper","tsp",{"qty":471,"name":472,"unit":458,"group":473},3,"neutral oil or melted ghee, for basting","For roasting",{"qty":475,"ref":476,"name":477,"unit":478,"group":479},300,"basmati-rice","basmati rice, rinsed","g","For the rice",{"qty":462,"ref":481,"name":482,"unit":469,"group":479},"cumin","cumin seeds",{"qty":462,"ref":484,"name":485,"unit":465,"group":479},"onion","onion, sliced thin",{"qty":433,"name":487,"unit":469,"group":488},"chaat masala","To serve",{"qty":433,"ref":463,"name":490,"unit":465,"group":488},"lemons, in wedges",{"qty":471,"ref":492,"name":493,"unit":465,"group":488,"optional":8},"green-chili","green chiles, whole",[495,498,503,507,511,515,519],{"text":496,"title":497},"Pat the chicken completely dry and slash the thighs and breast twice each, down to the bone. Rub the coarse salt, grated papaya, lemon juice and cracked pepper all over and into the cuts, working some under the skin of the breast where you can loosen it with your fingers.","Cure the bird",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Do not push past 8 hours with papaya in the cure or the outer layer of meat starts to go pasty.","Put the chicken on a rack over a plate and refrigerate uncovered for at least 4 hours and up to 8. The skin should look dry and slightly translucent by the end — that dryness is what will crisp in the oven.","Rest in the fridge",14400,{"text":504,"title":505,"timerSeconds":506},"Heat the oven to 160C. Truss the legs, tuck the wing tips under, and set the chicken breast down on a rack in a roasting tin. Brush all over with oil and roast for 50 minutes, basting once with the fat that collects in the tin.","Start low, breast down",3000,{"text":508,"title":509,"timerSeconds":510},"Spoon three tablespoons of the hot fat from the tin into a pan, fry the sliced onion and cumin seeds until golden, then stir in the rice and 600 ml of salted water. Cover and cook on low for 12 minutes, then leave it covered off the heat.","Cook the rice in the drippings",720,{"text":512,"title":513,"timerSeconds":514},"Turn the chicken breast up, brush with the remaining oil, raise the oven to 230C and roast for another 20 to 25 minutes. It is ready when the skin is deep golden and audibly crisp under a spoon and a thermometer in the thickest part of the thigh reads 75C.","Turn and blast",1500,{"text":516,"title":517,"timerSeconds":518},"Move the chicken to a board and leave it for 15 minutes, loosely tented. Pour any juices from the tin over the rice and fork it through.","Rest before carving",900,{"text":520,"title":521},"Pile the rice on a platter, set the whole bird on top and carry it out uncut. Dust the chicken with chaat masala and serve with lemon wedges and whole green chiles so each person seasons their own piece.","Season at the table","SUJ-jee",[524,528,532],{"note":525,"swap":526,"original":527},"Both are enzymatic tenderisers, though pineapple is aggressive and should not sit longer than an hour. Skipping the tenderiser entirely is fine for a good free-range chicken.","Two tablespoons of plain yogurt, or a teaspoon of grated pineapple","Green papaya",{"note":529,"swap":530,"original":531},"Lamb sajji is the original Balochi form. Cure it the same way and roast at 150C for about three hours before the final high-heat blast.","A bone-in leg of lamb, 2 kg","Whole chicken",{"note":533,"swap":534,"original":535},"The sourness is the essential part. Plain salt and lemon will do at a pinch, but the dish loses the tang that balances all that rendered fat.","Ground cumin, dried mango powder and black salt in equal parts","Chaat masala","balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","pakistan","Balochistan",4,20,80,240,"medium",[549],"main",[551,552,553],"halal-friendly","dairy-free","gluten-free",[452,463,476],[556,559,561,563],{"alt":557,"src":558},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[566,567,568,569,570,571],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue","2026-08-20","dishroute-kitchen","Balochistan roasts a whole chicken cured in nothing but salt and green papaya, cooked slowly beside the fire until the skin crackles, then seasons it at the table with a shake of chaat masala.",{"en":576},"\u002Frecipe\u002Fbalochi-sajji",{"items":578,"total":870,"page":462,"limit":871,"hasMore":872},[579,589,625,658,693,725,757,783,815,840],{"slug":536,"title":537,"shortTitle":538,"nativeName":539,"romanized":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":580,"diet":581,"mainIngredients":582,"images":583,"keywords":588,"publishedAt":572,"updatedAt":572,"authorSlug":573},[549],[551,552,553],[452,463,476],[584,585,586,587],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,571],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"romanized":594,"countrySlug":541,"region":595,"baseServings":543,"prepMinutes":544,"cookMinutes":544,"restMinutes":596,"difficulty":597,"course":598,"diet":601,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":572,"updatedAt":572,"authorSlug":573},"chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","Karachi and Lahore",15,"easy",[599,600],"snack","appetizer",[602,603,552],"vegetarian","vegan",[605,606,484,607,608],"chickpeas","potato","tamarind","tomato",[610,613,615,617],{"alt":611,"src":612},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[620,621,622,623,624,487],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":630,"countrySlug":541,"region":631,"baseServings":543,"prepMinutes":632,"cookMinutes":544,"restMinutes":633,"difficulty":547,"course":634,"diet":636,"mainIngredients":637,"images":641,"keywords":651,"publishedAt":572,"updatedAt":572,"authorSlug":573},"chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","Peshawar, Khyber Pakhtunkhwa",25,60,[635,549],"street-food",[551,552],[638,639,608,484,640],"ground-beef","coriander-seed","cornmeal",[642,645,647,649],{"alt":643,"src":644},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[652,653,654,655,656,657],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":661,"countrySlug":541,"region":663,"baseServings":664,"prepMinutes":665,"cookMinutes":666,"restMinutes":667,"difficulty":668,"course":669,"diet":670,"mainIngredients":671,"images":676,"keywords":686,"publishedAt":572,"updatedAt":572,"authorSlug":573},"pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","Karachi and Hyderabad, Sindh",8,30,270,480,"hard",[549],[551,552],[672,673,674,484,675],"beef-chuck","lentils","pearl-barley","ginger",[677,680,682,684],{"alt":678,"src":679},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[687,688,689,690,691,692],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"romanized":698,"countrySlug":541,"region":699,"baseServings":543,"prepMinutes":665,"cookMinutes":700,"restMinutes":665,"difficulty":547,"course":701,"diet":703,"mainIngredients":704,"images":708,"keywords":718,"publishedAt":572,"updatedAt":572,"authorSlug":573},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",55,[702],"breakfast",[602],[605,705,706,707],"semolina","flour","ghee",[709,712,714,716],{"alt":710,"src":711},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[719,720,721,722,723,724],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":730,"countrySlug":541,"region":731,"baseServings":732,"prepMinutes":733,"cookMinutes":734,"restMinutes":596,"difficulty":668,"course":735,"diet":736,"mainIngredients":737,"images":740,"keywords":750,"publishedAt":572,"updatedAt":572,"authorSlug":573},"pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","Karachi, Sindh",6,40,90,[549],[551],[476,738,739,606,484],"lamb","yogurt",[741,744,746,748],{"alt":742,"src":743},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[751,752,753,754,755,756],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"romanized":762,"countrySlug":541,"region":763,"baseServings":543,"prepMinutes":596,"cookMinutes":733,"difficulty":597,"course":764,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":572,"updatedAt":572,"authorSlug":573},"pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","Punjab",[549],[551,552,553],[638,606,484,608],[768,771,773,775],{"alt":769,"src":770},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[778,779,780,781,782],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"romanized":786,"countrySlug":541,"region":788,"baseServings":732,"prepMinutes":596,"cookMinutes":789,"restMinutes":790,"difficulty":597,"course":791,"diet":793,"mainIngredients":794,"images":799,"keywords":809,"publishedAt":572,"updatedAt":572,"authorSlug":573},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and Sindh",75,180,[792],"dessert",[602,553],[795,476,796,797,798],"milk","cardamom","pistachios","almonds",[800,803,805,807],{"alt":801,"src":802},"Bowl of chilled Pakistani kheer, creamy rice pudding topped with slivered almonds and chopped pistachios","\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-1x1.jpg",[810,811,812,796,813,814],"kheer","rice pudding","pakistani dessert","kewra","eid sweet",{"slug":816,"title":817,"shortTitle":818,"nativeName":819,"romanized":818,"countrySlug":541,"region":595,"baseServings":732,"prepMinutes":632,"cookMinutes":475,"difficulty":668,"course":820,"diet":821,"mainIngredients":822,"images":824,"keywords":834,"publishedAt":572,"updatedAt":572,"authorSlug":573},"pakistani-nihari","Nihari (Overnight Beef Shank Stew with Long Pepper)","Nihari","نہاری",[549,702],[551,552],[823,675,484,706,492],"beef-shank",[825,828,830,832],{"alt":826,"src":827},"Bowl of Pakistani nihari, dark glossy beef shank gravy topped with ginger matchsticks, green chile and cilantro","\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-1x1.jpg",[835,836,720,837,838,839],"nihari","beef shank stew","long pepper","slow cooked beef","karachi",{"slug":841,"title":842,"shortTitle":843,"nativeName":844,"romanized":845,"countrySlug":541,"region":846,"baseServings":543,"prepMinutes":665,"cookMinutes":596,"restMinutes":734,"difficulty":547,"course":847,"diet":850,"mainIngredients":851,"images":853,"keywords":863,"publishedAt":572,"updatedAt":572,"authorSlug":573},"peshawari-naan","Peshawari Naan (Nut and Raisin Stuffed Flatbread)","Peshawari Naan","پشاوری نان","Peshawari naan","Khyber Pakhtunkhwa",[848,849],"bread","side",[602],[706,739,797,798,852],"raisins",[854,857,859,861],{"alt":855,"src":856},"Torn Peshawari naan showing a seam of ground pistachio, almond and raisin filling inside blistered flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[864,865,866,867,868,869],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,24,false,1788563767262]