Introducing the Best Local Dishes of Bandar Abbas; Unforgettable Flavors from Southern Iran

Bandar Abbas, a city on the shores of the Persian Gulf in Iran, is a unique destination for travel enthusiasts with its natural, historical, and cultural attractions. One of the most captivating aspects of visiting this southern city is experiencing the unparalleled flavors of local cuisine. These dishes, prepared with fresh seafood and the region’s distinctive spices, offer a lasting taste of southern Iran. If you’re looking for a different travel experience, book your flight ticket to Bandar Abbas with flysepehran and get ready to savor these exceptional flavors.

List of the best local dishes of Bandar Abbas with their recipes:

•  Goboli Gosht (Meat Goboli)
•  Grilled Fish
•  Ghalieh Mahi (Fish Stew)
•  Havari Shrimp
•  Mahyavah (Fish Sauce)
•  Zeybun (Olive Stew)

1) Goboli Gosht (Meat Goboli)

Goboli Gosht is one of the best local dishes in Bandar Abbas, and it is rooted in the culture and lifestyle of the people of southern Iran. Known as one of the finest traditional dishes of Bandar Abbas, it is a symbol of hospitality and the culinary art of south Iran. Goboli Gosht was traditionally prepared for special occasions, such as weddings, religious ceremonies, and family gatherings, holding a special place in southern tables. The dish is a combination of lamb meat, rice, and local spices that gives it a unique taste and delightful aroma.
Goboli Gosht is typically cooked in the fall and winter when the weather is cooler. The reason for this is the use of warm spices and meat, making it suitable for the colder months. However, the dish is also popular during special ceremonies and celebrations, regardless of the season. 

How to Prepare Goboli Gosht:

1. Sauteing the Onion and Meat: Slice the onions and sauté them in a pot with oil until golden. Add the lamb meat and fry until it changes color. Then, add black pepper, turmeric, cinnamon stick, and water. Let the meat cook until tender.
2. Adding Spices to the Meat Broth: Towards the end of the cooking process, add salt. Remove the cooked meat and strain the broth. Add cardamom, black pepper, pilaf spices, and dried lime to the broth and let it simmer.
3. Cooking the Rice: Add the washed and soaked rice to the boiling meat broth. The water level should be about one finger above the rice. Once the water is absorbed, add a little butter and steam the rice.
4. Frying the Side Ingredients: Dice the potatoes and fry them in oil. Slice another onion and fry it separately. Chop the cooked meat into small pieces and saute it lightly. Boil the soaked chickpeas until tender.
5. Mixing and Serving: Combine the fried ingredients with the steamed rice and serve the delicious Goboli Polow. Enjoy!

2) Grilled Fish; Hazari

Grilled Fish, known as “Hazari” in southern Iran, especially in Bandar Abbas, is one of the oldest and most beloved dishes in the region. This dish is deeply rooted in the coastal culture of the southern people and dates back to a time when fishing was one of the main sources of livelihood.
This dish is popular not only for its simple and delightful taste but also as a representation of the hard yet humble lifestyle of the southern people. Over time, with the abundance of local spices such as black pepper and turmeric in Bandar Abbas, the dish evolved, acquiring richer flavors and becoming an iconic part of southern Iranian cuisine.
Even today, Grilled Fish (Hazari) holds a special place in local ceremonies and gatherings, symbolizing the deep connection between the people of the south and the sea, as well as the natural ingredients of their region.

How to Prepare Hezari Fish:

1. Marinating the Fish: Wash and cut the fish fillets into appropriate pieces. Season them with grated garlic, salt, pepper, turmeric, olive oil, and lemon juice. Let them marinate in the fridge for 60 to 70 minutes.
2. Preparing the Rice: Wash the rice and soak it in salted water. Cook it with some turmeric and prepare it for steaming.
3. Frying the Fish and Onions: Fry the marinated fillets in hot oil and drain the excess oil. In the same pan, saute the sliced onions until golden brown.
4.  Layering the Ingredients with Rice: In a pot, layer the rice, fried onions, sauteed bell peppers, and fish fillets, allowing them to steam together.
5. Adding Butter: Melt the butter with a little vegetable oil and pour it over the rice. Let the dish steam for 35 to 45 minutes, then serve and enjoy!

3) Ghalieh Mahi (Fish Stew)

Shrimp dishes and Ghalieh Mahi are among the most popular local foods
In Bandar Abbas, shrimp dishes and Ghalieh Mahi are among the most popular local foods, known for their unique and delightful flavors that captivate anyone who tastes them. Ghalieh Mahi is considered one of the best traditional dishes of Bandar Abbas, holding a special place on the dining tables of the region. While the preparation method varies across different areas, each version has its distinct aroma and taste.

How to Prepare Ghalieh Mahi:

1. Sauteing Onions and Garlic: Fry the chopped onions and garlic in oil until golden.
2. Cooking the Herbs: Add coriander and fenugreek to the pan and saute them well to release their aroma.
3. Adding Fish and Tamarind: Season the fish with turmeric, red pepper, and tamarind paste, then add it to the pot. Let it simmer until the flavors meld together.

4) Havari Meygoo (Havari Shrimp)

Havari Meygoo(Havari Shrimp) is one of the traditional dishes of Bandar Abbas and southern Iran, deeply rooted in the maritime culture and history of the Persian Gulf’s coastal communities. The word “Havari” is a local term meaning “a dish mixed with rice.” This meal represents a harmonious blend of authentic southern flavors, using local ingredients such as shrimp, aromatic spices, and rice.
Historically, local women prepared Havari Shrimp as a nutritious and fulfilling meal for families, particularly for fishermen returning from a long day of labor. In the southern regions of Iran, rice is a staple food, and when combined with shrimp and spices like turmeric, cinnamon, and black pepper, it became one of the most iconic dishes in the region.

How to Prepare Havari Meygoo (Havari Shrimp) :

1. Saute the Onion and Garlic: Finely chop the onion and garlic, then saute them in oil until golden. Optionally, add coriander.
2. Cook the Shrimp: Add the cleaned shrimp and stir-fry briefly. Then, mix in the tomato paste (or chopped tomatoes) and continue frying until the shrimp changes color.
3. Cooking the Rice: Add water and bring it to a boil. Then, add the rice and let it cook until partially done before steaming.
4. Optional Additions: For extra flavor, you can include dill, lentils, or black-eyed peas.
5. Final Steaming: Let the dish steam for 30 to 40 minutes until fully cooked.

5) Mahyaveh is one of the oldest and most authentic condiments from southern Iran

Mahyaveh is one of the oldest and most authentic condiments from southern Iran, with a history that dates back thousands of years. This traditional food, widely found in Bandar Abbas and other southern regions of Iran, is rooted in the coastal culture of the locals and is considered a part of the Persian Gulf’s culinary heritage.
The name “Mahyaveh” is derived from the combination of the words “Mahi” (fish) and “Aveh” (water), referring to a sauce or condiment made from dried and groundfish.

How to Prepare Mahyaveh:

1.  Preparing the Fish: Wash the fish and soak it in a saltwater solution to remove sand and impurities. Ensure that the water level is 10 cm above the fish.
2.  Fermentation Process: Cover the container with a cloth and close the lid. Place it in a sunny location for 20 to 30 days, stirring the contents twice daily with a wooden spoon to prevent spoilage.
3. Filtering and Mixing: After the fermentation period, drain the fish and mash it thoroughly. Discard the pulp and retain the liquid.
4.  Final Preparation: Add roasted and ground mustard seeds to the fish liquid, mix well, and transfer it back into the clay pot. Cover it and let it sit in a sunny spot for 10 to 15 days in warm weather.

6) Zeybun – A Nutritious Southern Treat

Zeybun is a traditional and authentic snack from southern Iran, particularly in Bandar Abbas and its surroundings. It holds deep roots in the culture and daily life of the local people. Known primarily as a simple and nutritious snack or dessert, Zeybun is made from a combination of dates, flour, oil, and occasionally sesame seeds. The name “Zeybun” comes from local dialects, meaning “a sweet and nutritious treat.”
Historically, Zeybun served as one of the main energy sources for the southern people, especially fishermen and farmers. The abundant dates from local palm groves, combined with flour and oil, created a simple yet accessible food for the community.
Today, Zeybun remains a beloved dessert in Bandar Abbas and other southern regions of Iran, offering a nostalgic taste of the area’s culture and traditions.

How to Prepare Zeybun:

1.  Preparing the Shrimp: Clean and wash the shrimp, then boil them for two minutes to partially cook. Add cumin seeds and allow the aroma to release.
2. Sauteing Ingredients: Add chopped onion and saute until soft. Then add minced garlic and green chili, along with turmeric, to enhance the flavor.
3. Adding Potatoes: Incorporate diced potatoes, salt, and mixed spices into the pan.
4. Tomato Mixture: Peel and chop the tomatoes, then add them along with bell pepper to the mixture.
5.  Final Cooking: Add the parboiled shrimp to the pan and season with black pepper, dried lime powder, and a pinch of cardamom powder. Mix well to combine the flavors.
6.  Steaming the Rice: Spread the par-cooked rice over the mixture, reduce the heat, and allow the dish to steam until fully cooked.

Conclusion

The local cuisine of Bandar Abbas is a treasure trove of culture, history, and unique flavors that will make your trip unforgettable. By planning your visit to this city and choosing the best restaurants, you can fully enjoy the experience of tasting these exceptional dishes. For more guidance on traveling to Bandar Abbas, don’t miss our Bandar Abbas Travel Guide!