Area: 107,029 km²
Population: 5,120,850
Capital: Isfahan
Language: Persian

Isfahān is the capital of Isfahān Province in Iran, located about 340 km (211 miles) south of Tehrān. It flourished from 1050 to 1722, particularly in the 16th and 17th centuries in the Safavid era, when it became the capital of Persia for the second time in palaces, mosques, and minarets. This led to the Persian proverb “Esfahān nesf-e jahān” (Isfahān the half of the world). Even today, the city retains much of its past glory. It is famous for its Persian– Islamic architecture, with many beautiful boulevards and bridges.

The Naqsh-e Jahan Square in Isfahān is one of the largest city squares in the world. It has been registered by UNESCO as a World Heritage Site. The city also has a wide variety of historic monuments and is known for the paintings, history and architecture. Isfahān city center is also the 5th largest shopping mall in the world and combines traditional Isfahāni and modern architecture.

About Isfahan Province

Prehistory
The history of Isfahān can be traced back to the Paleolithic period. In recent discoveries, archaeologists have found artifacts dating back to the Paleolithic, Mesolithic, Neolithic, Bronze and Iron ages.
Islamic era
When the Arabs captured Isfahān in 642, they made it the capital of al-Jibal (the Mountains) province, an area that covered much of ancient Media region (northwestern Iran). Isfahān grew prosperous under the Persian Buyid (Buwayhid) dynasty, which rose to power and ruled much of Iran when the temporal authority of the Abbasid caliphs waned in the 10th century. The Turkish conqueror and founder of the Seljuq dynasty, Toghroul Beg, made Isfahān the capital of his domains in the mid- 11th century; but it was under his grandson MalikShah I (r. 1073–92) that the city grew in size and splendor.
Modern Age
Today Isfahān, the third largest city in Iran, produces fine carpets, textiles, steel, handicrafts, specific sweet and traditional delicious foods. Isfahān also has
nuclear experimental reactors as well as facilities for producing nuclear fuel (UCF). Isfahān has one of the largest steel-producing facilities in the entire region, as well as facilities for producing special alloys.

The Zayandeh-Roud River flows though the city; Isfahan is located at the foothills of Zagros mountain range. The nearest mountain is Mount Soffeh (Kouh-e Soffeh) which is situated just south of Isfahān. Due to lack of geological obstacles before 90 km (56 miles), northern cool wind blows the city. Situated at 1,590 meters above sea level on the eastern side of the Zagros Mountains, Isfahān has an arid climate. Despite its altitude, Isfahān remains hot during the  summer and the temperature does not exceed 35 °C. However, with low humidity and moderate temperatures at night, the climate can be very pleasant. During the winter, days are mild, while nights can be very cold.

Isfahān province encompasses various sects today. The majority of the people in the province are Persian speakers, but Bakhtiari Lurs, Georgians, Armenians, Qashqais and Persian Jews also reside in the province. The official language of the province is Persian, though different ethnic groups and tribes abide by their own language such as Judeo-Persian, Armenian, Georgian, Qashqai Turkic or Bakhtiari Lurish. Isfahān province is noted for its reputed personalities such as writers, poets and other eminent figures who have been born and brought up or have lived in this territory

Metals (Steel), Handicrafts, Carpet, textile, Polymers, Plastics, Chemicals, Rubber, Machineries, tools making, Foods, Cement, Mining, Gold & Jewelry, Stone & tile

Handicrafts

Vitreous Enameling (Mina Kari)

Miniature

Inlaid Work (Khatam-Kari)

Art of Metalwork

Glass Working

Engraving (Qalam-Zani)

Isfahan Calligraphy

Tile Work

Termeh

Isfahan Carpet

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

Qeymeh

Dizi

Qormeh Sabzi

Persian Rice

Aash-e Reshteh

Khoresht-e fesenjan

Sabzi Polo Ba Mahi

Kookoo or Kuku

Tahchin

Beriani

Khoresht Mast

Gaz