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Qalieh mahi, a southern Iranian delight
Living in the unbearable warm and highly humid areas needs particular healthy meals to compensate the harmful consequences of the weather in which fish is a highly beneficial foodstuff. The warm water in the south is a good source of providing fresh fishes for cooking delicious foods. Qalieh mahi is one of the most famous traditional yummy and highly nutrient food the which is greatly popular in the south; It is cooked by the same method anywhere in Iran.
In fact, qalieh mahi is a kind of spicy khoresh (stew) in which fish has an important role. In order to prepare a good qalieh, we can use mackerel or any other fishes in the southern region of Iran with little bones along with vegetables such as, coriander and fenugreek, onion, pepper, turmeric, garlic, oil and tomato paste.
Tamarind is also added in order to make a sour taste. Qalieh mahi is usually served with rice; however, you can eat with some bread. The qalieh mahi delicious taste, aromatic smell and good appearance arise from the vegetable and garlic.
In addition to qalieh mahi, the southern regions of Iran are known for other delicious dishes that showcase the local ingredients and culinary techniques. The emphasis on seafood, particularly in coastal areas, reflects the rich maritime culture of the south, where fishing is not just a livelihood but also a way of life.
Overall, the foods of southern Iran are a vibrant testament to the region’s history, climate, and the ingenuity of its people in creating meals that are both satisfying and deeply rooted in tradition.