Chāhār-Mahāl & Bakhtiāri Province is one of the 31 provinces of Iran. It lies in the southwestern part of the country. Its capital is Shahr-e Kord. The province has an area of 16,332 square km.
About Chahar Mahall & Bakhtiari Province
The history of the province of Chāhār-Mahāll & Bakhtiari is mixed with the Bakhtiari tribe. There is a branch of the “Lur-e Bozorg” which means the Grand Lur. The Bakhtiari tribe, itself is divided into two main branches which are called “Haft Lang” and “Chahar Lang”. The Bakhtiari tribe has two different, summer and winter territories. The summer territory of the Chahar Lang branch is the north, while the summer territory of the Haft Lang is the south. Historically, the Bakhtiari territory was sometimes under the Fārs state, and some other times under the Khouzestān’s.
The nomad living style of Bakhtiaris, did not left many historical buildings or physical elements. But the beautiful nature of the region and the many ecotourism potentials of the province are significant and unique, which attracts viewers.
The province area consisted mainly of highlands, and most of its area has more than 2,000 meters’ altitude. This turns the province to a cold region, especially in the winter. Snow fall in this province starts usually from the middle of the autumn, and continues till the first month of the spring. But there are some lowlands in which temperature rise in summer to more than 40 degree, and rain fall average is consequently lower. The cold season usually starts from the mid-autumn and lasts 4-5 months, in which January and February are the coldest. The general average temperature is +10.3C, while the higher average is +35.2 C, and the lower average is 15.6 C degree. The annual rain fall average is 426 millimeters and the frost days’ average is recorded at 127.
The history of the province is tied to that of the Bakhtiari tribe. The Bakhtiari tribe is the main speakers of Lurish language. As the name of the province comes with the combining grammatical feature of “-o-” which is Persian for “and”; the other group of peoples in this ancient province are the ChāhārMahāli’s. These peoples and the Lurs live side by side and share almost similar customs. They have a history of having a simple living and being a capable people who are determined, effective warriors and fighters whenever circumstances made it necessary. They have gained such a reputation as being excellent, if not the best, horsemen in Iran. The people of this province has Pahlevani wrestling/combat style of the deep rooted traditional Zourkhaneh, which exists everywhere in all provinces, also they have their own style. The style is called Jangi (Jang means War and hence Jangi or “war-like”). The province has various unique traditions and rituals relative to the ‘tribal’ lifestyles. Special forms of music, dance, and clothing are noteworthy.
Agriculture, Dried fruits, Mining, Cement, Decorating stones, Steel, Mineral water, Beef, Packing & packaging.
This province is pole of Namad (felt)production in Iran, and Namad-māli (Felting) has a long history in the province and considered as the oldest handicraft in Chāhār-Mahāll & Bakhtiari Province. The Shahr-e Kord and Boroujen counties are producing most of the felt products, some of which are exported abroad.
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.
A mix of chicken and lamb kebab served with white rice and grilled tomatoes.
A chewy Persian nougat made with rosewater, pistachio and egg whites.