The province is located to the northern of Iran and southwest of the Caspian Sea. Its neighbors are: Caspian Sea and Āzerbāijān to the north, Ardabil Province to the West, Qazvin and Zanjān Provinces to the South and Māzandarān Province to the East. Relying on some archeological excavations and hints, Gilān’s origination can be dated back to the period before the last ice age (between 50 and 150 thousand years ago).
Main Cities
About Gilan Province

That the native inhabitants of Gilān have originating roots in the Caucasus is supported by genetics and language, as Gilaks are genetically closer to ethnic peoples of the Caucasus (such as the Georgians) than they are other ethnic groups in Iran. Their languages shares typologic features with Caucasian languages. The city used to be the origin of the Buyid dynasty. The people of the province had a prominent position during the Sassanid dynasty, so that their political power extended to Mesopotamia.
The first recorded encounter between Gilānis and Deylamite warlords and invading Muslim Arab armies was at the Battle of Jalula in 637 AD. Before the introduction of silk production Gilān was a poor province. There were no permanent trade routes linking Gilān to Persia. But small trade in smoked fish and wood products. It seems that the city of Qazvin was initially a fortresstown against marauding bands of Deylamites, another sign that the economy of the province couldn't support its population. This changed with the introduction of the silk worm in the late Middle Ages. The Safavid emperor, Shah Abbas I ended the rule of Khan Ahmad Khan (the last semi-independent ruler of Gilān) and annexed the province directly to his empire. From this point onward, rulers of Gilān were appointed by the Persian Shah.
After World War I, Gilān came to be ruled independently of the central government of Tehrān and concern arose that the province might permanently separate. Before the war, Gilānis had played an important role in the Constitutional Revolution of Iran. Sepahdar-e Tonekāboni (Rashti) was a prominent figure in the early years of the revolution and was instrumental in defeating Mohammad Ali Shah Qajar. In the late 1910s, many Gilānis gathered under the leadership of Mirza Kuchik Khan, who became the most prominent revolutionary leader in northern Iran in this period. Khan’s movement, known as the Jonbesh-e Jangal (Forest movement of Gilān), had sent an armed brigade to Tehrān that helped depose the Qajar ruler Mohammad Ali Shah.

With an area of 14,711 square km, Gilān province encompasses 0.9% of Iran’s total area and therefore, it ranks 26th among the country’s provinces in terms of total area. Gilān is constituted of three geographical areas: plains, foothills, and mountains. Tālesh, Khalkhāl and Deylāmān mountains are the three mountain ranges that encompass the Gilān province. There are more than 40 rivers in Gilān Province and Sefid-Roud River is the most important one.
Rainfall is heaviest between September and December because the onshore winds from the Siberian High are strongest, but it occurs throughout the year though least abundantly from April to July. Humidity is very high because of the marshy character of the coastal plains and can reach 90 percent in summer for wet bulb temperatures of over 26 °C.

Five Iranian languages are spoken in Gilān _Gilaki, Roudbāri, Tāleshi, Tati and Kurdish. All belong to the northwestern branch of Iranian languages. NonIranian languages are mainly Āzerbāijān i and to a greater extent Georgian, Armenian, Circassian, and some Gypsy (Romany). Three million people speak Gilaki as first or second language.
Gilān has a strong culinary tradition, from which several dishes have come to be adopted across Iran. This richness derives in part from the climate, which allows for a wide variety of fruit, vegetables and nuts to be grown in the province. Seafood is a particularly strong component of Gilāni (and Māzandarāni) cuisine. Sturgeon, often smoked or served as kebab, and caviar are delicacies along the whole Caspian littoral.
The folklore of Gilān is a striking example of the complex links between pre-Islamic and postIslam’s customs. In particular, the solidification of the tree, bull and egg in sacred places, such as the Imamzadeh and the tomb for the Shiites and sacred mausoleum (Torbat) for the Sunni minority of Talesh, and the natural elements in religious ceremonies are significant. The importance of trees is undoubtedly an important feature in Gilāni folklore. Trees can
be objects for worship, since they are known as the survivors of the Imams, and most of them are located next to the temples. These sacred trees are sometimes considered to be as Bozorgvar, Pir or Aghadar. they have a huge trunk, and produce the sound of the wind like a whisper. The jungle is both hospitable and the place of fairy. The jungle is considered a protection from wildlife, especially a bear that plays a prominent role in local folklore.

Agricultural products (specially rice, tea, olive and fruits), Oil, Olive oil, Fish & Caviar, Silk, Tobacco, Diary, wood, paper, power and electricity producing
Handicrafts
Mat Weaving
Handicrafts
One of the indigenous industries of Gilān is Mat weaving, that is mostly done by women of Bandar Anzali, Abkenar, Ghazian. Types of baskets, bedsheet, colander, straw pot holder etc. are products of this indigenous industry. The beautiful Gilāni straw mats are mostly seen on the floor and the walls of the villagers.
Shawl Weaving
Handicrafts
Shawl Weaving is the art of Gilāni women’s handicraft, especially Talesh and Galesh; native and traditional woolen hand-woven crafts, prevent moisture and frost penetration, and is very used by people in humid and mountainous regions.
Chamoush Douzi
Handicrafts
Chamoush is a Gilāni shoe without heels of natural leather, produced in Masouleh. Chamoush is decorated with green, red, and yellow colored threads.
Doll Weaving
Handicrafts
In Gilān traditional markets, and especially in the city of Masouleh, you will find beautiful dolls on the shop wall and showcase, woven by the local women.
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:
Persian Kebabs
Persian Food
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
Persian Food
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.
Dizi
Persian Food
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.
Qormeh Sabzi
Persian Food
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
Persian Rice
Persian Food
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).
Aash-e Reshteh
Persian Food
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.
Khoresht-e fesenjan
Persian Food
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.
Sabzi Polo Ba Mahi
Persian Food
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.
Kookoo or Kuku
Persian Food
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.
Tahchin
Persian Food
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.
Mirza Qasemi
Local Food
Mirza Qāsemi Is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region. The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs.
Morq-e Torsh Stew
Local Food
Morq-e Torsh is a Persian stew. This is a famous recipe from northern province of Iran (Gilān and Māzandarān) and would be served with Persian Rice.
Baghela Qatogh
Local Food
Bāghela-Qatogh Is a northern Iranian dish made with Bāghelas (Rashti faba beans), dill, and eggs. It’s usually served with Kateh (Persian rice dish) in northern provinces such as Gilān and Māzandarān, and can be considered a Khoresht (Persian stew). It is spiced with turmeric, salt, garlic, and sometimes pepper.
Torsh e Tareh
Local Food
This stew is prepared with a variety of vegetables, namely leeks, coriander, parsley, spinach, beet leaves and with a pickle (which can be replaced by orange juice or pomegranate juice) and garlic.
Koukou ye Morgh
Local Food
A simple, yet delicious Koukou drink made from boiled egg, egg, onion and spice.
Kabab-e Torsh
Local Food
To prepare this meal, insert lamb before grilling for several hours in pomegranate sauce, garlic, onion, local herbs (Chochagh), olive oil and milled walnuts. Then the meat is sliced and grilled over the charcoal.
Zeytoun Parvardeh
Local Food
Zeytoun Parvardeh is a popular appetizer recipe from Northern Province of Iran (Gilān) and its main souvenir. It is made with green olives, pomegranate paste, walnuts, garlic and herbs.
Kate Kabab
Local Food
One of the most popular traditional cuisines in Gilan, is Polo Kabab or Kateh Kabab, which has a lot of fans among the northern people(Shomal) , travelers and tourists. The ingredients include: beef tenderloin, onion, rice and spices.
Anarabij
Local Food
Anarabij or AnarAvij or Khoresht Fesenjan (Fesenjan Stew) is the traditional Gilaki food. Anarbij is actually a kind of summer Fesenjan. The ingredients are walnuts, minced meat, sour pomegranate juice, pomegranate paste, and spices.
Koloucheh Fouman
Local Food
Koloucheh Fouman (Cookie) in Fouman of Gilān, there is a kind of baked cookie that has many fans. Koloucheh Fouman can be found in all cities of Gilān. But the main muffins are in Fouman. In the evening, this cookie is deliciously tasty.