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 Arab cuisine of the Persian Gulf Arab cuisine of the Persian Gulf includes cuisines that are shared by the population in the coastal region of Eastern Arabia. Seafood is a very significant part of the diet of the inhabitants of the coast of the Persian Gulf. Fish is very popular, usually eaten with rice. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Najd and other parts of Arabia. Harees is also a very popular dish in the region. Originally, the Arabs of the Persian Gulf relied heavily on a diet of dates, wheat,