About Tamarind
Tamarind (Tamarindus indica) comes from the pods of a tropical tree. The sticky, sour-sweet pulp is processed into paste for cooking. While not traditional throughout Iran, it's essential to the cuisine of southern coastal regions.
Southern Persian Cuisine
The Bandari (port) cuisine of southern Iran — particularly around Bushehr and Bandar Abbas — uses tamarind extensively. The Persian Gulf influence brings this tropical ingredient into local cooking.
Forms
Tamarind Paste
- •Concentrated, ready to use
- •Sold in jars
- •Most convenient
Tamarind Block
- •Compressed pulp with seeds
- •Must be soaked and strained
- •More authentic flavor
Preparing Block Tamarind
- •Break off needed amount
- •Cover with warm water (1:2 ratio)
- •Soak 20-30 minutes
- •Mash and strain out seeds/fibers
- •Use the strained liquid
Culinary Uses
Ghalieh Mahi
The signature southern fish stew relies on tamarind for its distinctive sweet-sour sauce.
Fish Dishes
Tamarind's acidity pairs beautifully with seafood, cutting richness while adding depth.
Marinades
Tenderizes meat while adding complex flavor.
Tips
- •Start small: Very concentrated flavor
- •Balance with sweetener: Often needs sugar
- •Dissolve first: Mix with water before adding to dishes
Storage
Paste keeps refrigerated for months. Block tamarind stores indefinitely in a cool, dry place. Once prepared, use strained liquid within a week.