The name (Mahyaweh;ماهیآوه) is derived from Mahweh (مهوه) which in Achomi language means Mah (ِمَه;mah) for “fish” and Aweh (آوَه;aweh) for “water”.[1]: 177
They claim it was invented by Avicenna, and according to others it was prepared by Bozorgmehr the minister of Anoushirvan, and they believe that eating Mahweh/Mahyaweh, which also contains mustard, prevents skin disease (Vitiligo).[5]
It is typically served on top of a wafer thin crispy flat bread called regag or tumushi, and falazi. Mahyawa is made from salted anchovies and ingredients include: fennel seeds, cumin seeds, coriander seeds and mustard seeds.
Mahyawa is often sold at bakeries and by street vendors in the southern parts of Iran, especially Hormozgan, Bushehr and the southern parts of Fars province, in clear bottles, showing the brown-colored sauce.
