Khouzestān province is located in the southwest of Iran at the coast of Persian Gulf with the centrality of Ahvaz and is considered to be the center of oil and gas production in Iran. In terms of having different subcultures, Khouzestān is the most diverse province. Bakhtiaris, native Arabs, Persians, Lurs etc. reside in Khouzestān. Khouzestān province is the cradle of civilizations such as Elamite civilization due to its ancient history.
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About Khuzestan Province
The province of Khouzestān is one of the centers of ancient civilizations, dating back to 6,000 years in Shoush (Susa). In the 4th millennium BC the powerful Elamite government was founded in Susa, and was overthrown in the 1st millennium BC by the Assyrians. In the year 640 BC, Shoush came under the rule of the Assyrians and was divided into two parts. The northern segment named “Anzan” came under the rule of Parsees who had been the former settlers of this region, and the southern part was dominated by the Assyrians. In the year 538 BC Kourosh (Cyrus) the Achaemenian, sent his forces to Babylon and conquered the Elamite lands. The city of Susa was then proclaimed as one of the Achaemenian capitals. In the year 187 BC, due to weakness of Seleucid Dynasty, Pars and Khouzestān united and slipped out of their control. Mehrdad I, the Parthian (171-137 BC) gained victory over the Seleucid ruler in a war and appointed someone from the Parthian Dynasty as a ruler of Khouzestān. During the Sassanid Dynasty this area thrived tremendously and flourished, and this dynasty was responsible for the many constructions that were erected in Ahvāz, Shoushtar and the north of Andimeshk. After the Muslim Arabs conquered Iran, the Omavi and Abbassid Caliphates held the ropes in Khouzestān and ruled till the mid-9th century. On the decline of the latter, Yaqoub (Jacob) Lais, from the vicinity of Sistān, raised the flag of independence and ultimately gained control on Shoush and Shoushtar. In the 1730 Nader Shah Afshar entered Khouzestān. On the death of Karim Khan Zand, the area was witness to violations, and during the reign of Fath-ali Shah Qajar, Khouzestān was finally divided into two. After the Iran-Britain war in 1894, peace prevailed in Khouzestān for a period of 40 years. At this time the Arab tribes or clans had been divided into different groups, each being ruled by a Sheikh (or chief). In the past eighty years, except during Iran-Iraq war, the province of Khouzestān thrived and prospered, and today accounts for one of the regions in Iran that holds a strategic position.
The province of Khouzestān can be basically divided into two regions, the rolling hills and mountainous regions north of the Ahvaz Ridge, and the plains and marsh lands to its south. The area is irrigated by the Kāroun,Karkheh,Jarahi and Maroun rivers. The climate of Khouzestān is generally very hot and occasionally humid, particularly in the south, while winters are much more cold and dry. Summertime temperatures routinely exceed 45°C degrees Celsius and in the winter it can drop below freezing, with occasional snowfall, all the way south to Ahvaz. Khouzestān is possibly one of the hottest places on earth with maximum temperature in summer soaring up to 55 °C degrees Celsius.
Khouzestān is inhabited by many different ethnic groups; the population of Khouzestān consists of native Persians, Arabs, Bakhtiaris, Lurs, Turkish -speaking Qashqai people and Afshar tribe, and Armenians. Khouzestāni folk music is joyful and festive, and each native group has their own rich traditions and legacy in this area. The people of Khouzestān are predominantly Shia Muslims, with small Sunni Muslim, Jewish, Christian and Mandean minorities. Khouzestānis are also very well regarded for their hospitality and generosity.
Oil & Gas, Mining, Auto motive industry, Steel, Fishing, Energy Plants, Sea transportation & transit.
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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
Ghalyeh Mahi
Falafel & Sambouseh