vegan hawari mahi, persian spicy rice and fish from the south of iran

Beeta Baghoolizadeh writes, “When talking about the diversity of Iran, most people will recall the various ethno-linguistic groups that are equally native to the Iranian plateau, like Persians, Azeris, Gilakis, Baluchis [...] In these discussions, however, Afro-Iranians and those of African descent are often ignored. Perhaps this stems from their limited exposure in mainstream Iranian culture. Or maybe it is because the legacy of African slavery in Iran contradicts the ever-so-pervasive Aryan myth of perfection and civilization. Regardless, most Iranians forget the Afro-Iranians and their rich traditions, despite their prominent cultural influence that persists today.”

This dish, named Hawari Mahi, is from Hormozgan in south Iran, bordering the Persian Gulf. Due to its proximity to the sea, fish is a staple in Southern cooking, and due to East African and Indian influences on cooking, we often find hot and spicy food using ingredients which are unique to the Southern provinces. This dish is a fragrant spicy rice made with tomatoes, coriander, tamarind and spices paired with my well-loved, tender jack-fish (jackfruit fish).

Despite centuries-long presence in Iran, Black Iranians are regularly written out of national historical narratives. The majority of Afro-Iranians came to Iran via the Indian Ocean slave trade, a trade route between East Africa and the Middle East. Not many Iranians are aware of Iran’s past in the slave trade, or Black Iranian presence in the country and their part in shaping Iran’s identity, culture and collective narrative. 

For example, the typical Iranian’s most well-loved type of Iranian music is Bandari music, which originates from the East African roots of the Afro-Iranians in the South, but few are aware of this. According to Baghoolizadeh, Bandari music and dancing have its roots in zar and gowati, the belief that dancing has healing properties; zar is a belief that people can be possessed by up to seventy-two different kinds of winds. The belief in zar can also be found amongst indigenous populations in Egypt, Sudan, and Ethiopia.

@thecollectiveforblackiranians is an incredible collective formed of voices of Black and Afro-Iranians; they weave together their memories, stories, art, experiences to combat anti-Black racism within the Iranian community and to say “we are here”. Their work is beautiful, sensitive and empowering and a reminder of the overlooked Black Iranian community.

Mahdi Ehsaei curated a photograph series named Afro-Iran, with corresponding research and interviews with people of Southern provinces. Scholars such as Beeta Baghoolizadeh and Behnaz Mirzai have carried out research and writing on the history of Black Iranians and Iranian culture.

Make sure to engage with these works, and find some more links below.

I hope you enjoy this dish. Eat, enjoy, reflect and appreciate the beauty of the beautiful South!


Beeta Baghoolizadeh writes, “When talking about the diversity of Iran, most people will recall the various ethno-linguistic groups that are equally native to the Iranian plateau, like Persians, Azeris, Gilakis, Baluchis [...] In these discussions, however, Afro-Iranians and those of African descent are often ignored. Perhaps this stems from their limited exposure in mainstream Iranian culture. Or maybe it is because the legacy of African slavery in Iran contradicts the ever-so-pervasive Aryan myth of perfection and civilization. Regardless, most Iranians forget the Afro-Iranians and their rich traditions, despite their prominent cultural influence that persists today.”  This dish, named Hawari Mahi, is from Hormozgan in south Iran, bordering the Persian Gulf. Due to its proximity to the sea, fish is a staple in Southern cooking, and due to East African and Indian influences on cooking, we often find hot and spicy food using ingredients which are unique to the Southern provinces. This dish is a fragrant spicy rice made with tomatoes, coriander, tamarind and spices paired with my well-loved, tender jack-fish (jackfruit fish).  Despite centuries-long presence in Iran, Black Iranians are regularly written out of national historical narratives. The majority of Afro-Iranians came to Iran via the Indian Ocean slave trade, a trade route between East Africa and the Middle East. Not many Iranians are aware of Iran’s past in the slave trade, or Black Iranian presence in the country and their part in shaping Iran’s identity, culture and collective narrative.   For example, the typical Iranian’s most well-loved type of Iranian music is Bandari music, which originates from the East African roots of the Afro-Iranians in the South, but few are aware of this. According to Baghoolizadeh, Bandari music and dancing have its roots in zar and gowati, the belief that dancing has healing properties; zar is a belief that people can be possessed by up to seventy-two different kinds of winds. The belief in zar can also be found amongst indigenous populations in Egypt, Sudan, and Ethiopia.  @thecollectiveforblackiranians is an incredible collective formed of voices of Black and Afro-Iranians; they weave together their memories, stories, art, experiences to combat anti-Black racism within the Iranian community and to say “we are here”. Their work is beautiful, sensitive and empowering and a reminder of the overlooked Black Iranian community.  Mahdi Ehsaei curated a photograph series named Afro-Iran, with corresponding research and interviews with people of Southern provinces. Scholars such as Beeta Baghoolizadeh and Behnaz Mirzai have carried out research and writing on the history of Black Iranians and Iranian culture.  Make sure to engage with these works, and find some more links below.  I hope you enjoy this dish. Eat, enjoy, reflect and appreciate the beauty of the beautiful South!