Lorestān Province is a province on the west of Iran in the Zagros Mountains with area of 28,392 km2. The name Lorestān means “land of the Lors”. In the wider sense it consists of that part of western Iran coinciding with the province of Ilām and extending for about 650 km on a northwest to southeast axis from Kermānshāh to Fars, with a breadth of 150-180 km.
Main Cities
Top Attractions
About Lorestan Province

The ancient history of Lorestān is closely intertwined with the rest of the Ancient Near East. In the 3rd and 4th millennium BC, migrant tribes settled down in the mountainous area of the Zagros Mountains. The Kassites, an ancient people who spoke neither an Indo-European nor a Semitic language, originated in Lorestān. They would control Babylonia after the fall of the Old Babylonian Empire ca. 1531 BC and until ca. 1155 BC.

The province consists of mountains, with numerous ranges, part of the Zagros chain, running northwest to southeast. The central range has many summits that almost have perpetual snow, rising to 4000 m and more. It feeds most important rivers, such as the Zayandeh-Roud, Jarahi, Kāroun, Dez, Abi and Karkheh. Between the higher ranges lie many fertile plains and low hilly, well-watered districts. At KhorramAbad, the average annual precipitation totals 530 millimeters of rainfall equivalent, while up to 1270 millimeters may fall on the highest mountains. The months June to September are usually absolutely dry, but Khorram-Abad can expect 4 inches of rainfall in December and January.

The Lors constitute part of the southwestern branch of the Iranian peoples, who are spread across the Iranian plateau and beyond, stretching from the Hindu Kush to central Anatolia and from the Caucasus and Central Asia to the Persian Gulf- a region that is sometimes termed Greater Iran. Their language (called Lori or Lorish language) is closely related to Persian, and there are two distinct dialects. “Lor-e-Bozorg” (Greater Lor) is spoken by the Bakhtiaris, and “Lor-e-Kuchak” (Little Lor), spoken by the Lors. People in Boroujerd speak in Boroujerdi Dialect, a local Lori Persian dialect extracted from Lori. Northwest of Lorestān Province is dominated by Laki speakers. The overwhelming majority of Lors are Shia Muslims. Before the 20th century the majority of Lors were nomadic herders, with an urban minority residing in the city of Khorram-Abad. By the mid-1980s the vast majority of Lors had been settled in towns and villages throughout the province or had migrated to the major urban centers. A number of nomadic Lor tribes continue to exist in the province.

Animal husbandry and agriculture, Construction, cement, metal, ceramics, foodstuff, clothing, handicrafts, stone travertine minerals, marble, feldspar, talc, limestone, lead and zinc.
Handicrafts
Varsho Sazi
Handicrafts
Varsho-Sazi (Nickel Silver Working) Nickel silver working has been famous for more than two centuries as the most important handicrafts in Lorestān, both inside and abroad.
Giveh Douzi
Handicrafts
Giveh-Douzi (Shoe Making) Giveh is one of the most popular traditional shoes in Iran that is very light and durable.
Namad Mali
Handicrafts
Namad-Mali (Felt Making) Far from the distant past, in most cities of Lorestān, especially Boroujerd and Khorram-Abad.
Wood Turning
Handicrafts
Wood-Turning is an art of making objects of wood that is made by a special device, during which a variety of tools, such as hookahs, cradles, lamps and dishes are produced.
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.
Chazanak Raghou Bread
Local Food
This meal is among the people of Lorestān as a sign of respect for the newly arrived guests. The ingredients can be identified from its name
Boroujerdi Kebab
Local Food
One of the best quality Iranian barbecues is the Boroujerdi Kebab which includes different kinds of kebab.
Koufteh Nokhodchi Stew
Local Food
Non-fat minced meat, gram flour, onions, coriander powder, saffron, sugar, liquid oil, spices (salt, pepper and turmeric), dill and lemon juice are the ingredients.
Boroujerdi Grape Leaves Dolma
Local Food
Broad bean, animal oil and yogurt is used to make this dish, in addition to the traditional ingredients.
Shami Kou
Local Food
This local meal of KhorramAbad does not differ much from traditional Shāmi dishes.