The province of Golestān is in the southeast of the Caspian Sea with an area of 20,380.7 square km. The center of Golestān province is Gorgān.
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About Golestan Province

The historical background of this land dates back to 7,000 years ago and the Kiaram Cave, located in the village of Galikesh (Farang), it dates back to the Paleolithic period. Recent research has shown that the Gorgān region has been home to pre-Aryan civilization since 6,000 years ago; the earliest works of the Neolithic period have been found from the Kamarband and Hoto cave near Behshahr. These works indicate the acquaintance of the people of that time to pottery, knitting, domestication of animals such as mountain goats and the polished stone tools. Explorations of Torang-Tappeh Hill, near Gorgān, have also shown that the area has large villages, massive pottery and irrigation, as much as the burned city in Sistān. The name of this land has been alternately written in the Achaemenid script, including the statue of Dariush in BiSotoun as Varganeh, in Pahlavi scripts as Gurkan. The Varg word in the language of Tabari means the wolf.
The history of human settlements in the territory of Gorgān dates to a millennium BC. The evidences of the ancient city of Jorjān are near the current city of Gorgān. This was one of the important cities of Iran, located on the Silk Road. The Gorgān of today was known as Astar-Abad, one of the archaic cities of Iran. Other communities such as the Baluch, Turks, Afqāns and Armenians also reside in this area, and have preserved their traditions and rituals.

Golestān enjoys mild and a temperate climate most of the year. Geographically, it is divided into two sections: The plains, and the mountains of Alborz range. In the eastern Alborz section, the direction of mountains faces northeast and gradually decreases in height. The highest point of the province is Shavar, with a height of 3,945 meters. Golestān province is divided into two sections, being the plain and mountainous parts, in the direction of Alborz Mountains, surrounding the shore and Caspian plain like an elevated wall. The ground slope reduces from the heights to the plains towards the Caspian Sea. In the southern and eastern plains of the Caspian Sea, influenced by the movements of earth and local winds, sandy hills have formed and a natural shallow dam has been created between the plain and the sea. In the eastern Alborz, the direction of mountains is towards the northeast and gradually reduces in height. Its southern mountains are Abar-Kouh Mountains and its highest summit being Shavar. The northern range is Shah-Kouh which confronts the plain of Gorgān like a wall. Its highest peak being Pirgard, reaching a height of 3,204 m.

The Turkmens reside in the north of the province, a plain called Turkmen Sahra. From the 15th century, these formerly nomadic people have lived in this area, the main cities of which are Gonbad-e Kavus and Bandar Torkaman. Turkmens are Muslim and follow the Hanafi school of Sunni interpretation. They are a sizable minority at cities such as Gorgān, Ali Abad, Kalaleh and many of eastern townships. Turkmens are totally Sunni in their makeup.

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Handicrafts
Handicrafts of Golestan
Handicrafts
Gorgān has a world- famous carpet and rug industry, the Turkmen rug, made by Turkmen people. The patterns of these carpets are derived from the ancient Persian city of Bukhara, which is now in modern-day Uzbekistan.
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.
Chegdermeh
Local Food
Is a Turkmen traditional food that is cooked simultaneously with rice, meat, tomato paste or tomato and onions with oil, water and add-ons such as salt and pepper.
Heli Ash
Local Food
The main material is pea and bean. After having cooked, some water is added ,then rice and greens are poured.
Sak Stew
Local Food
It’s one of the favorites of the people in the province, whether in celebrations or mourning.
Boulameh
Local Food
The food is similar to Halim and is usually used on the seventh day of the baby’s birthday and women’s celebration.
Halvay-e Amaj
Local Food
It is a local halva and is considered to be a traditional souvenir of Golestān for Nowrouz days.