Markazi Province is one of the 31 provinces of Iran. The word Markazi means central in Persian. In 2014 it was placed in Region 4. Markazi lies in western Iran. Its capital is Arāk. Markazi province is one of industrial regions of Iran. The economy is composed of service, industrial and agricultural sectors, respectively. Many mother industries such as petrol, petrochemicals, and metals are concentrated in the province. The are many potentialities in Markazi Province based on ecotourism, rural and nomadic tourism.
About Markazi Province
Markazi province was part of the Median Empire in the first millennium BC, which included all of the central and western parts of modern-day Iran. The region is considered to be one of the ancient settlements on the Iranian plateau. Numerous remaining ruins testify to the antiquity of this area. In the early centuries Islam, the name of the area was changed to Jibal or Qahestan. By the early 10th century, Khorheh had become a famous city of Jibal province, followed by Tafresh and Khomein. In recent years, the expansion of the North-South railroad (commonly known as the Persian Corridor) and the establishing of major industries helped boost development in the area.
Markazi Province, approximately in the center of Iran, is considered to be the industrial capital of Iran. Arāk, a mega polis, is the capital and the largest city of the province. It borders with Tehrān, Alborz and Qazvin provinces northwards; Hamadān eastwards; Lorestān and Isfahān southwards; and Tehrān, Qom and Isfahān eastwards. Markazi province has 29,530 km square area. Due to high mountains, proximity to central Iran, adjacent to the Howz Soltan area, Meghan desert and the Salt Lake, as well as the location of the crossroads of the two Alborz and Zagros mountains, rovince has diverse climates. Also, the direction and flow of winds in the western Mediterranean and the Atlantic, the massive air pressure of the Indian Ocean and the cold currents of Central Asia affect the climatic conditions of the province.
Because of its great diversity and untouched environment, about 43 percent of Markazi population lives in rural areas, earning their livelihood from agriculture and animal husbandry. About 3000 nomadic households live in the province. Nearly 1000 households still migrate from and to Markazi province. The tribes are Shāhsavan, Kaleh-Koui, Mish-Mast, Khalaj, Rāveh, and Kalhor, each consists of some clans. Before the conquest of Iran by Arabs, the people of the region were chiefly Zoroastrian. Remains of many fire temples in Markazi province is the evidence of the fact. Now people are mainly Shiite Muslims. There are small minorities of Armenians and Jewish. Markazi province is a host to many languages and dialects. There are some dialects of Turkish, including Khalaji Turkish. The main language is Persian with its diverse dialects as Lori and Laki. Tati is a language derived from Ancient Persian, spoken in some regions of Āshtiyān, mainly in Vafs. There are Armenian speakers in Arāk, Sāveh and Kharaqān. Armenian villagers in Khomein had mainly left their birthplace after 1970s to major Iranian cities.
Ayatollah Seyyed Ruhollah Mūsavi Khomeini (Imam Khomeini) (24 September 1902 - 3 June 1989), was the founder of Islamic republic of Iran and the leader of 1979 Islamic Revolution. The 3rd of June 1989 was a tragic day, the 7 am news on the radio stated the following: "In the name of God, to God we belong and to Him we return. The holy spirit of the leader of Muslims and free men, Imam Khomeini, has gone to meet his creator."
Mirza Taghi Khan Farahani (Amir Kabir) (1807–1852)
He was the chief minister to Naser alDin Shah Qajar and one of the most capable and innovative figures to appear in the whole Qajar period.
Mirza Abol-Qasem Farahani
He was the chancellor of Iran, the politician, literary and a prominent and influential figure in government.
Aluminum products, heavy metal casting, underpressure vessels, industrial boilers, agricultural and road construction machinery, petrochemical and refinery products, industrial dyes, textiles, glass and cup, crystals, all types of tires, wires and cables, detergents, Industrial soot, synthetic fibers, all types of construction’s stone, household appliances and tiles, steel tubes and profiles, and PVC.
Apart from traditional Bāzārs and gift shops, you can buy artifacts produced by locals in handicraft mini-malls in major tourist centers. Carpets and gilims made in Farāhān, Sārough, Liliyān, Senejān and Vafs are well-known internationally from long time ago. Traditional babouches known as Giveh are woven and knit in Senejān, Arāk.
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.
This kind of stew is one of the traditional cookies of the Markazi Province.
Eshkeneh is also a traditional and delicious soup of the Markazi province.
Reshteh Polou (Rice) The food is cooked with special strings called Pluayle Plaive, flaky fillets with rice and fried onion, and sometimes flavored with delicious flavories.