TEHRAN -- Food in Hormozgan province is not just a meal, but rather a story of people's long-standing connection with the sea.

Dishes such as Ghalieh Mahi (spicy fish stew), Havari (rice mixed with fish or shrimp), Mahyawa (an Iranian cuisine tangy sauce made out of fermented fish), Suragh (fish sauce) and Disho rice (a date-based food) are an integral part of Ramadan and Nowruz rituals in the region. The have become one of the main attractions of culinary tourism in the south of the country in recent years.
In Hormozgan, simple beach iftars, local restaurants, local women's cooking and traditional markets are part of the tourist experience during these days; an experience that is tied to the taste of the sea and leaves a lasting memory of the south in the minds of travelers, IRNA reported.

Grilled or roasted fish is one of the most well-known local dishes of Hormozgan province, especially on Qeshm Island. The cuisine is prepared using native southern fish such as sardines, Gariz, Bayah, Sangsar, Sarkhu, and even Talal.

In the traditional method, large fish are cleaned, stuffed with salt, aromatic herbs, and local spices, and placed over a direct flame; smaller fish are also roasted properly.

In addition to preserving the natural flavor of the fish, this cooking method also keeps its nutritional value high and is considered a healthy food because it does not use oil.

Fish stew is one of the most famous dishes in southern Iran, including Hormozgan, which has a special place on iftar tables and family gatherings. The stew is made with boneless fish, cilantro and fenugreek, garlic, onion, and tamarind, and its sour and spicy flavor is the signature of southern cuisine. The delicious stew is served with both bread and rice.

Hormozgan seafood is not just a dish; it is a story of the lives of people who have lived with the sea for centuries and have incorporated its flavor into their culture. These foods are not only part of the daily diet of the people of southern Iran and the Arabs of the Persian Gulf, but also reflect the deep connection these communities have with the sea and its natural resources; traditional cooking methods, such as smoking or boiling, have been passed down from generation to generation and are still seen in local markets and traditional restaurants in these regions.

In recent years, culinary tourism as one of the influential branches of the tourism industry has gained a special place in the planning of world tourism destinations; a capacity that in Hormozgan province, relying on the ancient history of seafood and the diversity of local cuisine, can become one of the competitive advantages of the south of the country.

Food is not only a biological need; it is also a symbol of the culture, tradition, lifestyle and worldview of the people of each land. Therefore, tourists who travel with the aim of getting acquainted with the culture and historical character of a region experience local cuisine as one of the most tangible and honest cultural narratives.

Due to its long-standing proximity to the Persian Gulf and the Sea of ??Oman, Hormozgan province has a rich treasure trove of seafood; dishes that have their roots in the sea-based livelihood, tropical climate and the special taste of the people of the south. 

Foods such as Ghalieh Mahi, Havari, Mahyawa, Disho rice, and various types of local fish and shrimp are not only considered part of the food identity of this region, but also have a high potential for introducing culture to domestic and foreign tourists. 

Tourism experts believe that the development of food tourism, in addition to increasing the stay of tourists in the destination, can lead to the prosperity of the local economy, support for fishermen, local women, and small businesses; in the meantime, recording and documenting traditional recipes, educating the younger generation, and branding local foods are among the requirements for sustainable exploitation of the capacity.

KD