Hamadān Province is one of the 31 provinces of Iran. Its center is Hamadān city. The province of Hamadān covers an area of 19,546 km².
About Hamadan Province
Hamadān province is one of the most ancient part of Iran. Relics of this area confirm this fact. The contemparary Hamadān is what is left of Ecbatana and it was the Medes’ capital before they formed a union with the Persians. The poet Ferdowsi says that Ecbatana was built by King Jamshid. The structures of city are related to Diya Aku, a King of the Medes from 700 BC. According to Greek records, this territory was called ‘Ekbatan’ and ‘Hegmataneh’ by this King, thus transformed into a huge capital. During the Parthian era, Ctesiphon became capital of Persia, and Hamadān became the summer capital and residence of the Parthian rulers. After the Parthians, the Sassanids constructed their summer palaces in Hamadān as well. In the 11th century, the Seljuks shifted their capital from Baghdad to Hamadān once again.
The city of Hamadān was always at risk during the rise and fall of powers. It was completely destroyed during the Timurid invasion. But during the Safavid era the city thrived once more. In the 18th century, Hamadān surrendered to the Ottomans, but Hamadān was retaken by Nader Shah Afshari, and under the peace treaty between Iran and the Ottomans it was returned to Iran. The city of Hamadān lay on the Silk Road and even in recent centuries enjoyed good prospects in commerce and trade being on the main road network in the western region of Iran.
The province lies in an elevated region, with the Alvand mountains, running from the north west to the south west. These are part of the Zagros mountain range of Iran. Hamadān enjoys temperate warm summers and relatively cold winters.
Hamadān is the hometown of many poets and cultural celebrities. The city is also said to be of the world’s oldest continuously inhabited cities. Hamadān has always been well known for handicrafts like leather, ceramic, and carpets. Iran’s Cultural Heritage Organization lists 207 sites of historical and cultural significance in the city of Hamadān alone.
The following languages are speaking in Hamadān province:
Persian language: Spoken by the majority of Hamadān city and county centers, it’s Iran’s official language.
Āzerbāijāni language: Most of the people living in the north and western side of Hamadān city speak Azeri as of their native language. (562 villages of province).
Lurish: Most people living in the southern of province in Malayer, Nahavand and Samen (255 villages of province-Luri and Lak) speak Lurish
Kurdish: Most people living in the west of province. (159 villages of province) speak Kurdish.
Baba Taher-e Oryan, was an 11th-century Iranian poet. His poetry is written in the Hamadāni dialect of the Persian language.
Fakhr al-Din Iraqi, (1213-1289), was a Persian Sufi master, poet and writer.
Ehsan Yarshater, was historian, scientists, and founder of Encyclopedia Iranica.
Fereydoun Moshiri was contemporary poet (originally from Hamadān, but born in Tehrān)
Clothes, Leather, Wood products, Paper, Chemicals, Rubber & plastic, Engineering, Food industry, Textile.
Gold/Silver printing is an art in which an artist strives to highlight traditional designs and motifs on silver and gold plates.
Gilding is a painting used to decorate calligraphy boards, Qur’anic texts, poetry, etc. These designs are created on colored paper, golden and silver.
Miniature has been done in Iran since the pre-Islamic period. This art, works on paper pages, pottery, pots and inscriptions.
These products are made using copper sheets and polished the body with tin and zinc alloys.
The glass is in fact the same glassware in the traditional way in which glass containers blowing air into the droplet of molten glass. These products are producing without any colors.
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.
Verjuice Soup is a soup consisting of verjuice, lentil, bulgur, rice, split pea, tomato and minced meat.
Ash-e Berenj ( Rice Soup) is a soup made of lentil, rice and coriander served with yogurt or verjuice.
Ab-Goosht-e Felfel (Pepper Broth) is a spicy soup with lamb, legumes, potatoes, tomatoes and green chili.