Mahyawa or mehyawa (Persian: مهیاوه) is an Iranian cuisine tangy sauce made out of fermented fish.

[1]: 177 Mahyawa (Arabic: مهياوه, romanized: Mahyaweh or Arabic: مشاوة, romanized: Meshaweh) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan,[1]: 177 [2][3][4] as well the rest of the Gulf especially the GCC countries,[3][2][4] which has been introduced there by the it was brought by the migration of the Achums (known locally as the Huwala and Ajam communities or more commonly “Khodmooni”).

[2][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 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.