Calamari Tempura Rings in Tomato Sauce

Khoresh-e Hasht Pa-ye Bandari


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      6 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

There were plenty of locally caught squid, octopus, and cuttlefish in the markets but rarely on any restaurant menu in Bushehr and Bandar Abbas. They are mostly eaten by the locals at home and often in a tomato sauce. These days we mostly know “tempura” as a Japanese cooking technique. However, the name actually comes from a Portuguese dish. The Portuguese had a long association with ports of the Persian Gulf, so it makes sense that this style of cooking should be popular there.