Hormozgān Province is one of the 31 provinces of Iran. It is in the south of the country, facing Oman and UAE. Its area is 70,697 km2 (27,296 sq mi), and its provincial capital is Bandar Abbas. The province has fourteen islands in the Persian Gulf and 1,000 km (620 mi) of coastline.
About Hormozgan Province
Although Hormozgān is known to have been settled during the Achaemenid era when Nearchus passed through the region, recorded history of the main port of Hormozgān (Bandar-e Hormoz) begins with Ardashir I of Persia of the Sassanid empire. The province is said to have been particularly prosperous between 241 and 211 BC, but grew even further in trade and commercial significance after the arrival of the Islamic era. Marco Polo visited the port of Bandar Abbas in 1272 and 1293. He reported widespread trading in Persian jewelry, ivory and silk of Indochina, and pearls from Bahrain in the Bāzārs of the port of Hormuz. In 1497 Europeans landed in the region for the first time, headed by Vasco da Gama. In 1508 the Portuguese, led by Afonso de Albuquerque invaded the area with seven warships, under the pretext of protecting their interests from Egypt and Venice. The port of Hormuz at the time was considered strategic positioned for commercial interests in the Persian Gulf. Ismail I who was trying to counter the Ottoman Empire to the west, was unable to save the port from the Portuguese, until Shah Abbas I was finally able to drive them out of the Persian Gulf with the aid of the British. The name of Bandar Abbas comes directly from the name of Shah Abbas I. The strategic importance of the Persian Gulf further increased after World War I with the discovery of oil in the region.
The province is primarily mountainous, consisting of the southern tip of the Zagros Range. The province experiences a very hot and humid climate, with temperatures sometimes exceeding 120 °F (49 °C) in summers. There is very little precipitation year-round.
The streets of Hormozgān’s port-cities present the visitor with a spectacle quite different from that seen in many of the streets elsewhere in Iran. Having had the trade routes to all of the known world pass through it, peoples from all over the known world made Hormozgān their home making it one of Iran’s most ethnically diverse regions. When walking the streets of Bandar Abbas, one sees - in addition to local Iranians - people whose features resemble peoples from the northern lands, Africa, Arabia and India. The local inhabitants are called Bandari, the port people. The Bandari can be identified by the language they speak at home. The Bandari dialect of Persian retains some of its history. When listening to Bandari being spoken, we hear traces of Middle Persian and Baluchi with a sprinkling of words from English, Arabic and even other languages.
Oil & Gas, Handicrafts, Mining, Fishing, Dried fruits
The handicrafts of the Hormozgān province are as follows: earthenware pots known as ‘Hableh’, textiles sowed with laced gold or silver braids known as ‘Golabatoun’, bed sheets, rugs, carpets, woven baskets, mats and handicrafts made out of sea shells.
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.
Mahyaba (Moheh) is a special cuisine for the people of southern Iran, composed of two calves and Awah (Awah means water).
Surakh (Suragh) is a mixture of fish and burgers, brine, roses, and orange.Shrimp give it a freshener. Once it is prepared,
the water pours on the bread.
Qaliyeh Mahi (Fish Stew) is a famous and spicy stew recipe. It is a combination of fish, herbs, garlic and tamarind paste that would be served with Persian rice.
Havari Mahi is delicious Iranian Dish includes rice with greens and fish from Hormozgān province