Qeshm Island, one of the largest islands in the Persian Gulf, is renowned not only for its natural and historical attractions but also for its rich culinary culture and diverse local dishes. Qeshm's traditional foods are deeply rooted in its pristine nature and the sea, incorporating influences from southern Iranian and neighboring Arab cuisines. The unique combination of fresh fish, aromatic spices, and local ingredients has made Qeshm's cuisine one of the most intriguing culinary experiences in Iran.
Hawari (Shrimp or Fish Rice)
Hawari is a cherished dish in Qeshm, a type of rice pilaf made with dried fish or shrimp, and flavored with spices like turmeric, cumin, and cinnamon. Often, local vegetables are added to enhance the flavor and aroma. Hawari is typically served with local yogurt and pickles, providing a balanced and aromatic meal.
Grilled or Roasted Fish
One of Qeshm's most famous dishes, grilled or roasted fish, is typically prepared with fresh Persian Gulf fish such as hamour (grouper), red snapper, and sabur (a type of fish). The fish is seasoned with southern spices like turmeric, red pepper, and cumin, then grilled over an open flame. This simple yet flavorful cooking method enhances the natural taste of the fish, making it a beloved local specialty.
Zibon
Zibon is a traditional Qeshm dish made from squid. Known for its soft texture and unique flavor, the squid is seasoned with spicy ingredients like pepper, turmeric, and ginger, then cooked in a special way. The result is a dish with a distinctive spicy and aromatic taste that reflects Qeshm's rich culinary heritage.
Fish Stew (Qalieh Mahi)
Qalieh Mahi is a popular stew from southern Iran, including Qeshm. This hearty dish features fresh fish, local herbs (such as fenugreek and cilantro), tamarind, and hot spices. The use of tamarind adds a tangy and slightly sweet flavor, making Qalieh Mahi a staple in southern Iranian cuisine.
Grilled Shrimp
Grilled shrimp is one of the simplest and quickest ways to prepare a healthy and delicious meal. After cleaning and seasoning large shrimp with aromatic spices, salt, and olive oil, they are grilled over charcoal or a barbecue. This method highlights the tender texture and natural sweetness of the shrimp, making it a popular choice.
Kulmba (Bread Dish)
Kulmba is a traditional Qeshm dish prepared as a type of bread. Its main ingredients include wheat, water, and local spices. Sometimes, dried fish or meat is added to enhance its flavor. Kulmba is a quick and light dish, favored by locals for its convenience and taste.
Moffalek
Moffalek is a traditional dish made from bulgur wheat, combined with onions, local spices, and meat (usually red meat or chicken). This simple yet nutritious meal is commonly enjoyed by the people of Qeshm.
Shark Pudding (Poodini Kouseh)
Poodini Kouseh is a unique local dish made from shark meat. The shark meat is boiled and mixed with spices such as turmeric, pepper, and dried lime, then prepared as a dry stew. This dish offers a distinctive taste and is a special experience for those looking to try something different.
Dish Rice (Biryani Dish)
Dish rice is a simple yet energizing meal made from date syrup and rice. The syrup is heated and mixed with rice to cook, creating a flavorful and energizing dish. It is often served with grilled or fried fish, typically Talla (a local fish), providing a delightful taste of Qeshm's culinary traditions.
Katoogh (Salted Fish Stew)
Katoogh is a delicious stew made from salted fish, a common ingredient in southern Iranian cuisine. To prepare Katoogh, excess salt is removed from the fish by boiling it, then the fish is cooked with onions, southern spices, and tamarind. It is served with rice and has a unique flavor that showcases the versatility of salted fish.
Hawari Chako (Tiny Shrimp Dish)
Hawari Chako is made from tiny dried shrimp known as "Chako" in Qeshm. The tiny shrimp are soaked, peeled, and then cooked with onions, spices, and lentils, combined with soaked rice. It is typically served with southern pickles, offering a delightful and distinctive taste.
Inkfish Stew (Ankas)
Inkfish, or squid, is used in various dishes in Qeshm, with Ankas being one of the most popular. Squid is cut into small cubes and cooked with water and dates. For those who prefer less sweetness, the dates can be omitted. Potatoes are fried and added to the dish, which is flavored with onions, spices, and tomato paste. Sometimes rice is also added to create a flavorful pilaf known as Ankas Pilaf.
Mahyava (Local Sauce):
Mahyava is a flavorful local sauce made from ground sardines mixed with aromatic spices like mustard, pepper, coriander, turmeric, and roasted wheat or barley. The sardines are dried under the sun, ground into powder, and combined with other ingredients to create a dark, fragrant paste. This sauce is often served with local bread.
In Summary
Qeshm's traditional foods reflect the island's maritime culture and fishing heritage. They feature fresh ingredients and a blend of local spices, offering a unique taste of southern Iran. Sampling these dishes provides not only a distinctive culinary experience but also a deeper connection to the island's rich cultural and historical background.
