Traditional cuisine of Southern Iran

Traveling around Iran, one can experience a variety of flavors and fragrances. The pleasant aromas of cuisines from all over Iran drive every passenger crazy, and in addition to the clothing, crafts, music and customs of each region, cultural effects also occur.
The dishes that are cooked in any region of Iran, are based on the climate of the region, use raw materials and special specialties in that region, on the other hand, are compatible with the human body when exposed to the same water and air. For example, spicy foods are for the hot areas of southern Iran and fresh garlic is widely consumed in the humid climate of northern Iran. Meat dishes are topical for the cold and mountainous areas of Alborz and Zagros, and in desert regions with dry climates, light and cold foods are cooked. Travelers to southern Iran always compliment spicy dishes. In Khuzestan, falafel and samboose are the cheap and popular dishes. But in the easternmost provinces, including Hormozgan, fish and other aquatic foods are also popular. One of the most famous stews and sauces in southern Iran is called “Ghalieh Mahi”, which is mainly cooked in the provinces of Khuzestan, Bushehr and Hormozgan and in southern Baluchistan. This dish is cooked with vegetables such as coriander and fenugreek, spices, Tamarind and finally fish from the South Sea.

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