The Spanish word 'escabeche', meaning a type of marinade or pickled dish, has an interesting journey through several languages. It originated from the Persian word 'sikba', which referred to a dish prepared with vinegar. This term was borrowed into Arabic as 'sikbāǧ', referring to a marinated dish, and then evolved in Hispano-Arabic (the Arabic dialect spoken in medieval Spain) to 'iskebech'. Finally, it entered Spanish as 'escabeche', maintaining its connection to marinated or pickled foods.

While 'escabeche' is a relatively unique culinary term in Spanish, you might encounter it in related forms like the verb 'escabechar' (to pickle or marinate in vinegar sauce). These terms are primarily used in cooking contexts and don't have many simpler related words in everyday Spanish.

While English has borrowed the word directly as 'escabeche' to refer to this specific style of Mediterranean/Latin American pickling or marinating, there aren't any commonly used English words that share the same Persian root. However, English speakers might recognize the word from Spanish or Latin American cuisine, where it refers to a dish of poached or fried fish that is marinated in an acidic mixture.