Kohgilouyeh and Boyer-Ahmad Province is one of the thirty-one provinces of Iran. It is in the south-west of Iran, and its capital is Yasouj. The province covers an area of 15,563 square km. The people mainly speak Lurish language. Kohgilouyeh and Boyer-Ahmad is among the southern provinces of Iran, which is adjacent to 5 provinces: From east with Isfahān and Fārs, south with Bushehr, west with Khouzestān and north with Chaharmahal and Bakhtiari.
About Kohgilouyeh & Boyer Ahmad Province
Kohgilouyeh and Boyer-Ahmad province is a mountainous region and has a considerable decreasing rainfall and humidity from the north to the south with the decline in mountain heights. In the near past, the province, was one of the districts of Fārs province, consisting of two parts, the north eastern that was cold and mountainous and the southwestern sector which had tropical weather and was formerly called Behbahan Kouh. Till June 23, 1963 a part of the present province of Kohgilouyeh & Boyer Ahmad, was affiliated to the Khouzestān province and a part to Fārs province. In Nov. 6, 1959, the tropical part of Behbahan was changed to the township of Kohgilouyeh with its center as Deh-Dasht. The same was a part of Khouzestān province and the remaining to the province of Fars. Following the riot of Boyer Ahmad in July 13, 1963, Kohgilouyeh& Boyer Ahmad was separated from the Fārs and Khouzestān provinces.
According to the approval of the time Parliament, it was ruled under Yasouj city which was till then country of inhabitants, and assigned as its center. In March 1974 Kohgilouyeh & Boyer-Ahmad was changed to a province. According to the book of ‘Mamasani in the Passage of History’, Lorestān, Chāhār-Mahāl & Bakhtiari, Kohgilouyeh & BoyerAhmad, Mamasani and even Dashtestan, Bushehr, with a common background, all had the same dialect, holding similar cultures and traditions. Furthermore, Kohgilouyeh & Boyer-Ahmad also benefited from same culture and social behaviors and direct relationship regarding the tribes.
The province is mostly mountainous and the highest point is the Dena summit with a height of 5,109 meters. The mountain range of Dena has more than 20 peaks and is over 4000 meters above the sea level. The mountain ranges, which are located in Kohgilouyeh and Boyer Ahmad province, are covered with oak forests. Natural springs, singing of the birds and fresh air fascinate all lovers of nature. Another mountain is Khamin or Khami, which is located in GachSārān county. Located in southwest of Iran, Kohgilouyeh-Boyer-Ahmad province is divided into warm and cold regions. The warm region consists of Gach-Sārān and Kohgilouyeh, while the cold region includes Boyer-Ahmad and Dena.
According to the available statistics, 86.99% of the population are Shia Muslim and are mainly influenced by the attractions of Islam. The people often speak Lori (a southern dialect). This dialect is understandable for other lore speakers, especially the Bakhtiari lors, and is widely understood by the northern coasts of the Persian Gulf (Genaveh, Deylam and Tangestan). Along with the Lori language, the Turkish Qashqai and Farsi, especially in Gachsaran county, have many speakers.
Agricultural products, Oil & Gas, Sugar, Polymer pipes, Mining (Bauxite, Copper, Phosphate, Sulfur mines).
Types of Kilim (Rugs)
The most important product of the province in the field of handicrafts is a variety of Kilims, which is more common among nomadic and rural women.
Sofreh (Table Cloth)
Sofreh is kind of nomadic woven craft used while baking bread, in the manner which the women put the dough on the cloth when baking bread.
Janamaz (Prayer Cloth)
It is a rug woven with goat or camel wool, which according to beliefs, is the praying tradition of the Holy Prophet.
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.
Since ancient times, Sholeh Shiri has been the traditional food in the village of Fatah.
To prepare this food, a tropical plant with broad leaves called Kardeh is chopped, and is soaked in lemon juice to make it sour.
The broth is the most popular tribal food in the region, consisting of meat and legumes.
Nan Belit or Balout (Oak Bread) The earliest local Kohgilouyeh bread is Nan Belit or Balout.