Alborz Province is one of the 31 provinces of Iran, centered in Karaj and was formed due to Tehrān Provincial divisions into two provinces, by Parliamentary approval on June 23, 2010 and was introduced as 31st province of Iran. Situated northwest of Tehrān, the Alborz Province is situated 35 km west of Tehrān, at the foothills of the Alborz mountains, and is Iran’s smallest province in terms of area.
About Alborz Province
Karaj has been hosting communities since 3000 years BC. The Xurvin region of Karaj has been inhabited since the Bronze Age, and the Kelāk region on the left bank of Karaj River since the Iron Age.
The stone built Takht-e Rostam, located on a mount in the west of Shahriār county, was built in the Parthian era as a Zoroastrian fire temple. Until the late 20th century, the city was used to be crossed through a stone bridge built in the Safavid era.
This province has the shared border with Mazandaran in the North,with Qazvin ,Tehrān and Markazi provinces respectively from west, east, east, south and west south, respectively. The climate of Karaj is a bit cooler than Tehran's, and it receives 260 mm of rain annually (and like Tehran, the precipitation pattern is similar to those of mediterranean climates). The KöppenGeiger climate classification system classifies the city's climate as cold semi-arid (BSk).
Handicrafts- Fruits and dried fruits- electronics- IT
Due to social context and variety of tribes in Alborz Province, handicrafts of the province are also divided into three groups: urban, rural, and nomadic. Urban handicrafts aren’t so old and usually produced in permanent workshops whose artisans are immigrants from other cities. Rural handicrafts such as pottery, carpet weaving and glass blowing are usually done by migrate artists from Tabriz and Lalejin (Hamadān). Among other crafts in Karaj, we can mention Rug weaving, carvings, leather artifacts, pickling, needle making, traditional construction, artistic blacksmithing, and stone carving.
Food & Drink
Due to its variety of ethnic groups and the neighboring cultures impact, the cuisine of Iran is diverse. vegetables are frequently used, along with fruits such as plums, pomegranate, quince, prunes, apricots, and raisins. To achieve a balanced taste, characteristic flavorings such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes. Onion and garlic are commonly used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iranian best foods include:
Kebab is one of the popular and special foods of Iran, usually made from pieces of meat or grinded meat with spices. Iranian use a unique method to prepare Kebab. Iranian kebab has different varieties such as Barg Kebab, Koobideh Kebab, chicken Kebab (Joojeh Kebab), Shishlik Kebab, Bonab Kebab, Chenjeh Kebab and Soltani Kebab. The most popular one is Koobideh Kebab (grinded meat with spices).
Qeymeh consists split pea, meat and dried lime, and is served with rice. It is usually prepared as votive dish (Nazri) at many religious occasions.
Abgoosht or Dizi is one of the traditional Iranian dishes consists of lamb meat, tomatoes and peas. When it is cooked in stoneware crocks (Dizi), it is called Dizi Sangi. Abgoosht is in varieties such as Bozbash Abgoosht, Whey Abgoosht, Wheat Abgoosht and Bulgur Abgoosht, etc. It is usually eaten with Sangak bread, vegetables, dough and onion.
This original Iranian stew is one of the most delicious cuisines in Iran. Qormeh Sabzi has a unique flavor and consists of red beans, sour vegetables, meat and dried lime, and is served with Iranian rice
Pulau or cooked rice is the most important Iranian food at ceremonies, occasions and parties, served as Kateh or steamed rice. This food can be served with a variety of stews and cooked with meat, vegetable or various kinds of beans as well. Saffron and barberry are also used to decorate the rice. Various types of Persian pulau include: Zereshk Polo (barberry and rice), Baghali Polo (broad bean and rice), Loobia Polo (beans and rice), Sabzi Polo (vegetable and rice), Albaloo Polo (sour cherry and rice), Shirin Polo (sweet rice), Adas Polo (lentils and rice), Reshteh Polo (noodles and rice) and Kalam Polo Shirazi (shredded cabbage and rice).
Various pottages (Ash) are cooked in each region of Iran using its own dish. In the meantime, Ash-e Reshteh is the most well-known, which is prepared by various beans, especial vegetables, noodle (Reshteh) and whey.
This iconic stew, an essential part of every Persian wedding menu. Khoresht-e fesenjan traditionally made with duck, this dish also works well with chicken or lamb. In the north of Iran it is sometimes made with fish. It is a relatively easy khoresht to make, but it must be cooked slowly to allow the flavours to develop in the sauce. The consistency should be thick and creamy and the colour almost black. The distinctive flavour combines the nutty taste of ground walnuts with the sweet and sour flavour of pomegranate syrup.
What is it: An herbed rice pilaf complimented with white fishes (either Caspian kutum or halibut). Sabzi means vegetables, polo means steamed rice and mahi denotes fish. Iranian people serve this dish on their new year’s day, Nowruz.
What does it taste like: The delicious green rice will leave you spellbound with a rich taste of herbs. This dish offers a complete package of tastes to make you drool over it.
What is it: An herb-based frittata. This cake like preparation is cut and served into pieces. Based on its ingredients there are two different types of kuku namely, kuku sib zamini and kuku sabzi.
What does it taste like: A beautiful amalgamation of spinach, coriander, scallions, and herbs along with eggs makes this preparation a delicious one.
What is it: Chicken, yogurt, and egg based rice cake.
What does it taste like: This authentic Iranian dish has a strong flavor of saffron. The topping known as tahdig is opulent with chicken, but sometimes fish and other vegetables are used. The lower or base part is purely made of white rice.
Tāleghan Marjou Stew (Lentils Stew) Ingredients: Mutton, onion, lentils, potatoes, peppermint, bukhara or cheeses, Salt, Pepper, Artichoke, Cinnamon Saffron and Tomatoes Paste.
Lubia (Beans) Stew
Ingredients: Lubia stew (fresh chili beans with pods), crushed onion, mutton, chopped potatoes and chopped tomatoes.
Ingredients: fried onion, rice, lentils, grated onion, salt, pepper and turmeric.
Prune (Alou Bokhara) is a dried plum of any cultivar, mostly Prunus domestica or European Plum. The use of the term for fresh fruit is obsolete except when applied to varieties grown for drying.