Treasures of the Arabian Gulf

14 April 2025

The Arabian Gulf, often referred to as the Persian Gulf, is a complex region best known for its underground wealth and the global oil trade.
The Gulf Arab states share close cultural ties—excluding Iraq—and Islamic tradition shapes most of the region’s customs, including its distinctive agricultural products.

Dates, camel milk, vibrant green pistachios, intense spices, rare trees, and fragrant dishes form a culinary heritage still deeply rooted in local food habits, at the crossroads of ancient traditions and rapid development.

Key Features of the Gulf’s Agricultural Products

Dates are among the region’s most iconic foods. Cultivated for millennia in oases and arid lands, these small fruits are a vital energy source and central to rituals and celebrations. Rich in natural sugars, fiber, and minerals, dates are often enjoyed with Arabic coffee, flavored with cardamom. Countries like Saudi Arabia and the United Arab Emirates rank among the world’s top producers, exporting prized varieties such as the Saudi Medjool and the sweet Emirati Khallas dates.

Camel milk is another key element in the Gulf diet. Savory, aromatic, and lower in fat than cow’s milk, it provides proteins, vitamins, and minerals. Traditionally consumed by Bedouins to endure the harsh desert conditions, camel milk is gaining global interest for its health benefits and natural antibacterial properties, in addition to its flavor profile that is surprisingly similar to human milk.

One of the region’s most iconic dishes is Kabsa, a spiced rice dish typically made with lamb or chicken and dried fruits. Considered Saudi Arabia’s national dish, Kabsa stands out for its rich aromatic profile, thanks to a masterful blend of cinnamon, cloves, cardamom, and black pepper. Slow cooking allows the ingredients to blend perfectly, creating a balance of sweetness and savoriness. Kabsa is often served during social gatherings, reflecting the importance of hospitality in Arab culture.

Lesser known internationally but equally prized is Sidr honey, made from the jujube tree. Mainly produced in Yemen and Oman, this intensely flavored honey is considered a superfood. Used in traditional medicine to boost the immune system and improve digestion, it is also appreciated for its dense texture and amber color.

Finally, Iran, the ancient Persia, is the world’s leading producer of several high-quality products: Iranian pistachios, barberries, and saffron. Iranian pistachios, more rounded and intensely green compared to their Italian counterparts from Bronte, offer a bold, long-lasting flavor and are rich in iron, magnesium, potassium, and phosphorus—ideal for physical and mental recovery. Barberries, used fresh or dried in various forms, are powerful antioxidants, often added to meat dishes and essential in authentic pilaf recipes. Known as “red gold,” Iranian saffron is considered the finest in the world, thanks to its intense color, captivating aroma, and distinctive flavor.

Agriculture and Innovation in the Gulf

Despite its arid climate and oil-driven economy, in recent years, the Gulf states have been investing heavily in advanced agricultural practices. This shift is part of a broader strategy to diversify their economies, ensuring the domestic production of essential foods and enhancing the value of traditional products. Countries like Iran stand out for their cereal and fruit cultivation, leveraging smart water management to make the most of their limited water resources. The adoption of cutting-edge technologies, such as hydroponic farming and climate-controlled greenhouses, is enabling more sustainable food production, reducing the region’s heavy dependence on food imports.
The long-term goal is to increase the region’s food self-sufficiency, and the challenges ahead are both significant and promising.