Kurdistān province has an area of 29137 square kilometers in western Iran. The province is located on the slopes and ridges of Zagros, north of the provinces of West Āzerbāijān and Zanjān, from the east to Hamadan and Zanjān, from the south to Kermanshah province and from the west to Iraq. The center of the province is Sanandaj city.
About Kurdistan Province
Kurds are Aryan tribes who migrated to the region several thousand years ago. Situated on the ancient Silk Road, on the northern edge of the Fertile Crescent, Kurdistān grew to be a prosperous area during the middle Ages. In the early Islamic period, 637-641, all Kurdish castles and fortifications as well as major cities were occupied by Arabs. In 634 when Arabs attacked Fars, Kurdish people of this state took part in the war against Arabs for defending the city of Fasa. Finally, Arabs defeated Kurds in the year 636. During the reign of Shah Ismail I, the founder of Safavid dynasty, Ottoman Caliphs supported Sunnite Kurds against Shiite government of Safavid. With the establishment of Zand dynasty a Kurdish dynasty took the throne.
Kurdistān Province is entirely a mountainous region that can be divided into two western and eastern sections from topographical points of view, which are located in the east and west of Sanandaj. Consequently, Kurdistān has always attracted a large number of tourists and fans of mountaineering, ski, and water-sports.
Kurdistān has a generally mild and quite pleasant climate throughout the spring and summer. Winters are long and can be very cold with heavy snowfalls.
The Kurdish people are the majority population in this province, and they speak Sorani-Kurdish which is a northwestern Iranian language. The Kurdish language is categorized under the Indo-European group of languages, with a distinctive grammatical form. This language has various branches in Iran, such as the Sorani, Hewrami, Feyli, Kalhuri and Kurmanji. Majority of the people in Kurdistān province speak variants of Sorani Kurdish, sometime called as Ardalani dialect.
Kamkars Band is one of the most prominent Kurdish and Iranian music bands.
Mawlawi Tawagozi is known in the world of poetry, He began the Poetry and Literature, writing his poems in Kurdish, Arabic, and Persian. Mawlawi passed away in 1882 in the age of 73.
Ayatollah Sheikh Mohammad Mardoukh was born in Sanandaj in 1840. He was an intellectual, philosopher, politician, enlightening poet, journalist and warlord. He has published over 114 volumes of books and more than half of them have been published.
Gold mines, Agricultural Products & Machinery, Nonmetallic minerals, chemicals, textile & leather, Food Products, electricity & electronics products, Handicrafts
Traditional Weaving or (Julai) The fabrics used in making Julai, the ethnic costumes of Kurdish men, are traditionally woven by specialists who are also called Julais.
Klash (ethnic shoes) is a type of footwear produced in Kurdish speaking areas.
Kurdistān Province has earned a reputation for handcrafting beautiful musical instruments, in large part due to the abundance of high quality wood in the region.
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.
Kalaneh is a vegetarian food, made by ultra-thin Kurdish bread and local vegetable
Qayermeh is provided with an assortment, but since the herb is seasonal and usually can be prepared after April, it replaces celery in other seasons.
One of the most famous and delicious Kababs is called Chenjeh.
The broth is special to the cold seasons. The lentils, onions, chives, salt and red peppers are the ingredients that make this food.