Kermān Province (Persian: Ostān-e Kermān) is one of the 31 provinces of Iran. Kermān is in the southeast of Iran with its administrative center in the city of Kermān. Mentioned in ancient times as the Achaemenid satrapy of Carmania, it is the second-largest province of Iran with an area of 180,726 km2, that encompasses nearly 11% of the land area of Iran.
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Top Attractions
About Kerman Province

Kermān province is considered a paradise for paleontologists because of an abundance of vertebrate fossils from different geological eras. Fossils include Placodermi, jawed and jawless armored fish dating back to the Devonian period (395 to 365 million years ago), dinosaurs (195 to 66 million years ago) and mammals from the Tertiary period (ranging from two to seventy million years ago). The history of human settlements in the territory of Kermān dates back to the 4th millennium BC. This area is considered as one of the ancient regions of Iran and valuable historical vestiges have been discovered here.
Jiroft is an example, where a previously unknown settlement dating back to around 2500 BC has been established by archeologists. Kermān has an abundance of historical sites and landmarks, 283 in total, according to Iran’s Cultural Heritage Organization. Ancient abandoned citadels such as Arg-e Bam and Rāyen Castle have been preserved in the desert for 2,000 years. Historical documents refer to Kermān as “Karmania” (in Ancient Greek 292 Kermān ProvinceΚαρμανία), “Kermānia”, “Germania”, “Carmonia”, and “Žermanya”, which means bravery and combat. Geographers have recorded Kermān’s ancient name as “Go’asheer” (Bardesheer).

The altitudes and heights of the province are the continuation of the central mountain ranges of Iran. They extend from the volcanic folds beginning in Azerbaijān and, terminate in Baluchestan by branching out in the central plateau of Iran. These mountain ranges have brought about vast plains in the province. The Bashagard and Kouh-e Banan Mountains are the highest in this region and include peaks such as Toqrol, Aljerd, Palvar, Sirach, Abareq and Tahroud.
Most of the province is largely steppe or sandy desert, although there are some oases where dates, oranges (said to be the best in Iran), and pistachios are cultivated. The province is dependent on Qanāts (underground water channels) for its irrigation. The climate in the province varies across regions. The north, northwest, and central areas experience a dry and moderate climate, whereas in the south and southeast, the weather is warm and relatively humid. The average temperature during the months of March–June has been recorded as 20-25 °C. These months are the most suitable for traveling and tourism.

Kermān is among several provinces in Iran with a strong cultural heritage, which is expressed in the local accent, poetry, local music, handicrafts and customs that Kermān has introduced to the world.

Cement, Housing, Food and Dairy, Soft Drinks, Sugar, Coal, Copper, Iron, Coal, Chromite, Titanium, Pistachio, World’s best dates, Walnut.
Handicrafts
Handicrafts
Handicrafts
Kermān handicrafts include traditional embroidery known as Pateh, carpets, fretwork on wood, Jajims (loosely woven cloth), and decorative copper knives. Kermān have desirable wool for weaving carpets. The popularity of Kermān carpet stems from their design and color. One of the most popular types is the Ravar 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
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.
Abgousht-e Bademjan & kashk
Local Food
The main ingredients of this dish are milled qurut, red meat, chickpeas, navy beans, potatoes, onions, eggplants, beets, cucumbers, salt, turmeric and pepper
Abgousht-e Zireh
Local Food
Boz Ghormeh Stew
Local Food
With this strange name, Boz Ghormeh, is one of the delicious foods in the province of Kermān.
Khoresht-e Aloucheh
Local Food
Khoresht-e Aloucheh (Plum Stew) is a local food of Kermān, with ingredients such as meat, chives, tomato paste, dried vegetables, onions, peanuts, lemons, and spices.
Kashk-e Kadou
Local Food
Kashk-e Kadou (Squash Qurut) is one of the other traditional Kermāni cuisine that has a low calorie content and is suitable for dietary programs.