Persian Gulf flooding of the basin started 15,000 years ago due to rising sea levels of the Holocene glacial retreat. This inland sea of some is connected to the Gulf of Oman in the east by the Strait of Hormuz; and its western end is marked by the major river delta of the Shatt al-Arab, which carries the waters of the Euphrates and the Tigris. In Iran this is called "Arvand Rood", where "Rood" means "river". Its length is , with Iran covering most of the northern coast and Saudi Arabia most of the southern coast. The Persian Gulf is about wide
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