1244 GMT October 23, 2018
Khuzestan Province can draw the attention of tourists interested in spicy, sea foods, unique local beverages and distinctive methods of cooking. Hence further investment in culinary tourism can improve the livelihood of people as well as bring in substantial revenues for the country.
The following are just some of the local cuisine in Khuzestan:
Falafel and Samboseh
Falafel is a Lebanese dish, which tastes much better when cooked in Abadan and Ahvaz.
Samboseh is also a delicious meal used as a favorite snack. Lashgarabad, near Karoun River, has lots of shops offering Khuzestani foods and sweets including zoolbia and bamieh, fried eggplant, samboseh and falafel at reasonable prices.
Falafel is rich in protein, fiber, vitamin C, zinc, potassium and calcium, manganese, copper, folic acid, iron and phosphate, because the main ingredient is chickpea.
Falafel is suitable for those who want to enjoy fast food and are not too keen on high calorie intake since a falafel sandwich, the size of a hamburger, only has 500 calories.
It is good for vegans and those who want to reduce meat intake, as meat can easily be replaced with falafel.
The high fiber content in falafel is also useful in reducing cholesterol.
Sobour fish [ilish in Engish], which is stuffed with a combination of aromatic vegetables, garlic and tamarind and then grilled in charcoal, is a favorite among Khuzestani dishes.
Qalieh mahi has a nationwide reputation. Fish is the main ingredient. First, aromatic vegetables are fried with garlic and onion and then an extraction of tamarind and flour are added. Spices are later blended into it. Finally, fish is included in the mix.
Variety of dates
Khuzestan is home to 100 out of 500 types of dates that have been identified across Iran.
Date has plenty of health benefits and is taken home by tourists as souvenirs.
Natural carbohydrates account for between 44 and 48 percent of a date. Date is high in fiber and has lots of minerals. It is good for eliminating anemia as it is a rich source of iron.