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 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,