Foods of Bushehr

The local and traditional dishes of Bushehr are among the delicious Iranian dishes that are famous all over the world. The women of Bushehr attract many tourists to this province by cooking delicious and diverse southern dishes.

The foods of Bushehr are specific to the warm and temperate region of this city and suitable to its living conditions and climate. In this city of Iran, due to the proximity to the sea and water areas, aquatic and marine foods are cooked a lot. The food culture of southern Iran, especially Bushehr province, is much different from other provinces. Due to this fact Bushehr has many diverse and delicious foods.

In addition, Bushehr is the land of green groves and a significant part of the country’s dates are produced in this city. This wealth has made the people to prepare various dishes and desserts from dates and its products.

The types of food have been passed down from generation to generation. Today, despite the variety of fast foods, these dishes still have the main place among the dishes consumed by the people.

In the following, we have a look at the dishes that are most popular among the people of this region.

Lalak

Lalak or gemneh is a kind of peeled and very crushed wheat, about the size of a millet grain, which is cooked like rice in the southern regions of Iran. It is mostly eaten alone or with fish stew. This dish is very similar to couscous, which is a popular dish in North African Berber countries such as Egypt, Libya, Algeria, Morocco and Tunisia, and is traditionally made from wheat semolina.

Lalak (or drawn granulated wheat) is prepared with fine wheat flour, is one of the main dishes of Bushehr, Khuzestan, Kohgiluyeh and Boyer Ahmad provinces. Lalak is cooked in different ways. Water is used to cook wheat but some local people also use chicken broth to cook it. The

broth makes the food more delicious. The necessary ingredients for cooking this dish are wheat grain, oil and onion.
In many cases, instead of cooking steamed rice, the people of Bushehr cook Lalak alongside dishes such as stew and Ghelie Meigo and etc.
Because wheat semolina is used in this dish, it is very useful for reducing cholesterol, preventing diabetes, as well as preventing cardiovascular diseases, strengthening the immune system, and reducing breast cancer in women.

Dampokht Mahi

One of the dishes that is cooked in many parts of Bushehr province is Dampokht Mahi. In the local term, it is called lakh lakh. It is mostly prepared with fish from the Persian Gulf, such as grouper, sangsar, sabiti, and serkhu.

Fish, rice, garlic, onion, butter or oil, dill (sometimes coriander and fenugreek) and spices are the ingredients used in preparing this delicious food.

Ghelie Meigo

One of the traditional and very delicious dishes in Bushehr province is shrimp stew. It is also cooked in other southern provinces such as Khuzestan and Hormozgan, but the way to prepare it is slightly different in each of these provinces. The ingredients of this delicious dish are fish vegetables (coriander, fenugreek), shrimp, garlic, onion, tamarind, flour, oil and fish spices. Like most southern dishes, this dish has a spicy taste, and is served with polo (steamed rice) or lalak.

Meigo Polo

Shrimp is one of the most popular seafood products among the people of the south, especially the people of Bushehr. Meigo refers to shrimp and polo refers to steamed rice. So, this dish is a mixture of shrimp, rice and some vegetables like cilantro and fenugreek.
There is a difference between Meigo Polo of Bushehr with other cities is that, a lot of Indian stamps are used to cook it. In other words, local people cook this dish very spicy.

This very popular food is rich in protein, omega-3, minerals and antioxidant properties. It is also effective in treating diseases such as cancer, Alzheimer’s, blood pressure, anemia, cardiovascular diseases and strengthening the immune system.

Dal Adas

Dal Adas or lentil soup is one of the main and most common local dishes of Bushehr province. It is prepared with red lentils, which has a special place in the food culture of the people of southern Iran.

The necessary ingredients for cooking this dish are lentils, garlic, onion, potato, tomato paste, oil, salt, pepper and turmeric. This food is rich in beta-carotene and for this reason, it is a useful source for strengthening the body’s immune system and improves people’s vision. Consumption of this food is highly recommended for people suffering from anemia.

This dish is usually served with pickles and vegetables which bring great pleasure.