Why do Arabian and Persian cuisines traditionally prefer purple over yellow carrots?

There seems to be a misunderstanding in the question. There is no traditional preference for purple carrots over yellow carrots in either Arabian or Persian cuisine.

Here's why:

* Purple carrots are not a common ingredient in either cuisine. While they exist, they are not traditionally used in these culinary traditions.

* Both cuisines focus on using common ingredients available in their regions. These include yellow carrots, which are widely cultivated and readily available.

* The color of a carrot is not a primary factor in its use. Both cuisines prioritize taste, texture, and nutritional value over color.

It's important to note:

* Purple carrots do exist. They are a variety with a different pigment than the typical orange carrot, but they are not a standard staple in any cuisine.

* Color preferences can vary. There might be individual preferences for the color of carrots, but this doesn't reflect a general culinary tradition.

In summary: The question seems to be based on a misconception. Both Arabian and Persian cuisines do not have a tradition of preferring purple carrots over yellow carrots.