Persian Gulf Basin of approximately 93000 square miles. The name Persian Gulf in most cases refers not only to the Persian Gulf but also the Gulf of Oman, the Strait of Hormuz and various outlets that are linked to the Arabian Sea. The Arabian Plate tectonic origin is grouped into six phases which contributed to its current geology: The early Precambrian (from 800 to 650 Ma) is a compressional phase where a series of islands-arcs and micro-continent terrane accreted to form the oldest portions of the Arabian Plate (Gondwana). The development of Hormuz saltbasin was a consequence of the last Precambrian orogenic event.
Arab cuisine of the Persian Gulf such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region. In addition to Arab cuisine, the following cuisines have influenced, or have been influenced by the Arab cuisine of the Persian Gulf, either due to trade (mostly maritime from the far east), or as a result of ancient contact: Arab cuisine of the Persian Gulf Arab cuisine of the Persian Gulf includes cuisines that are shared by