A FOOD TRADITION
Khuzestani Arab Cuisine
Khuzestani Arab cuisine is associated with Arab communities and riverine and coastal environments in southwestern Iran, especially around the Karun, Shatt al-Arab and the Persian Gulf. Rice, dates, tamarind, fish, shrimp, lamb, wheat, okra, eggplant and pungent spice mixtures are important. Common techniques include rice steaming, frying, grilling, braising and cooking fish or meat with souring agents such as tamarind. Examples include variations of mahyawa or fish-based sauces, khuzestani forms of qaliya fish stew, and date-filled or date-accompanied breads and sweets. It shares features with Arab Gulf and Mesopotamian cuisines while retaining local Iranian variations.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
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