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 Leandro (marzipan based) are heavily influenced by the Moors. Though these influences were not carried out by the original Arabs of the Arabian sub-continent, their west ward expansion into Egypt, and Morocco led to dissemination of Chinese, Indian, Arabian, and Persian cuisines and eventually their vicarious adoption by the North Africans. Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Persian, Indian, Lebanese and Chinese cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans. In addition, the cuisine