East Āzerbāijān Province is one of the 31 provinces of Iran. It is located in Iranian Āzerbāijān , bordering with Armenia, Republic of Āzerbāijān , Ardabil, West Āzerbāijān , and Zanjān Provinces. The capital of East Āzerbāijān is Tabriz.
About East Azarbaijan Province
East Āzerbāijān is one of the most Ancient territories in Iran. During the reign of Alexander of Macedon in Iran (331 BCE), a warrior known as Attorpat led a revolt, then it was a territory of the Medes, and thereafter called Attorpatkan. Islamic researchers proclaim that the birth of the prophet Zoroaster was in this area, near Lake Orumieh (Chichesht), Konzak City.
The province covers an area of approximately 47,830 km², with the historical city of Tabriz as the most important city of this province, culturally, politically, and commercially. The province has common borders with the current Republics of Āzerbaijan, Armenia and Nakhchivan. A fine network of roads and railways connect East Āzerbaijan to other parts of Iran and neighboring countries.
The highest peak of East Āzerbāijān is Sahand Mountain at 3,722 m elevation, lying south of Tabriz. East Āzerbāijān enjoys a cool, dry climate, being in the main mountainous region. But the gentle breezes off the Caspian Sea have some influence on the climate of the low areas. Temperatures run up to 8.9 °C in Tabriz, and 20 °C in Maraqeh, in the winter dropps to 10 to 15 °C at least. Thesideal seasons to visit this province are spring and summer.
The most outstanding features of East Āzerbāijān culture is language of Azari/Azerice , and folklore of this region. Apart from this, the province also boasts numerous learned scholars, Gnostics and several national poets such as contemporary poet Ostad Mohammad Hossein Shahriyar. The current leader of Iran, Ayatollah Ali Khamenei is originally from this region.
Iran’s Cultural Heritage Organization has registered 936 sites of historical significance in the province. Some are contemporary, and some are from the antiquity of ancient Persia. “Zahak Citadel”, for example, is the name of an ancient ruin in East Āzerbāijān , which according to various experts, was inhabited from the second millennium BC until the Timurid era.
East Āzerbāijān enjoys a rich compendium of Azeri traditions. Many local dances and folk songs continue to survive among the various peoples of the province.
As a longstanding province of Iran, Āzerbāijān is mentioned favorably on many occasions in Persian literature by greatest authors and poets.
Seyyed Mohammad Hossein Behjat Tabrizi (1906 -1988), mainly known by his pen name, Shahriar was a notable Iranian poet who wrote in Āzeri and Farsi. His most important work “Heydar Babaya Salam” is considered to be the pinnacle in Āzerbāijāni literature which gained great popularity in the Turkic world and
was translated to more than 30 languages.
Shams-e-Tabrizi or Shams al-Din Mohammad (1185–1248) was a Persian Muslim, who is credited as the spiritual instructor of Rumi (Jalāl ad-Dīn Mohammad Balkhī) .
Sattar Khan (1866-1914), honorarily titled Sardār-e Melli (National Commander) was a pivotal figure in the Iranian Constitutional Revolution and is considered a national hero in Iran.
Glass industries, paper manufacturing, steel, copper and nepheline syenite, oil refinery, petrochemical processing facilities, chemical products, pharmaceutical processing, foundries, vehicle and auto-parts industrial and agricultural machine, food, leather and shoe industries.
Tabriz has one of the most diverse displays of designs from medallion, Herati/Mahi, to figural, pictorial, and even 3D shaped rugs.
Tabriz has been a large and worldwide famous carpet making center in the Iran and the world. It played a significant role in development of the decorative and applied arts.
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.
Tabriz’s Koufteh Is impressive giant meatball made of mashed split peas, rice, onions, meat, and various spices.
Bonab Kabab is a type of kabab with ingredients of ground beef, onion, and spices.
Tabrizi Lovuez are diamond-shaped confectioneries from Tabriz. Its main ingredients are sugar, almond powder, and saffron.
Qurabiya is a shortbread-type biscuit usually made with ground almonds.