Persian Gulf rain contributions, there is still a deficit of 416 cubic kilometers per year. This difference is supplied by currents at the Strait of Hormuz. The water from the Gulf has a higher salinity, and therefore exits from the bottom of the Strait, while ocean water with less salinity flows in through the top. Another study revealed the following numbers for water exchanges for the Gulf: evaporation = -1.84m/year, precipitation = 0.08m/year, inflow from the Strait = 33.66m/year, outflow from the Strait = -32.11m/year, and the balance is 0m/year. Data from different 3D computational fluid mechanics models, typically with spatial resolution
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