M āzandarān is an Iranian province located along the southern coast of the Caspian Sea and adjacent to Central Alborz mountain range, in central-northern Iran. Māzandarān Province is one of the most densely populated provinces in Iran and has diverse natural resources, notably large reservoirs of oil and natural gas. The province’s four largest counties are Sāri, Amol, Nour, and Tonekābon. The diverse nature of the province features plains, prairies, forests and rainforest stretching from the sandy beaches of the Caspian Sea to the rugged and snowcapped Alborz sierra, including Mount Damavand, one of the highest peaks and volcanos in Asia. More than 800 registered historical and cultural sites, 338 km of shorelines, mineral springs in jungles and mountains, waterfalls, and caves are among the major tourism attractions in the Māzandarān province.
About Mazandaran Province
Human habitation in the area dates back to 75,000 years ago. Recent excavations in Gohar Tappeh in Behshahr is a proof that the area has been urbanized for more than 5,000 years, and the area is considered one of the most important historical sites of Iran. It has played an important role in cultural and urban development of the region. Māzandarān is one of the oldest areas with sedentary lifestyle. In the early 20 th century, by constructing seven new roads and railways, the provinces of Māzandarān and Gilān became known as Shomal by all Iranians (meaning “the North” in Persian).
The province covers an area of 23,842 km². Sāri is the capital city of the province. From the geographical point of view, Māzandarān province is divided into two parts i.e. coastal plain and the mountainous area. It has a variety of climates, including the mild and humid climate of Caspian shoreline and the moderate and cold climate of mountainous regions.
The population is mostly dedicated to Māzandarān is, with a minority of Āzerbāijān is, Georgians, Armenians, Circassians, Turkmen, Gilaks and others. Mazanderani or Tabari is a Northwestern Iranian language. Various Māzandarāni dialects are spoken in Māzandarān province and the neighbor province Golestān such as Mazanderani, and Gorgāni and possibly Qadikolai (Ghadikolai) and Palani. Tirgan, tying rainbow-colored bands on wrists and Varf chal are some of the important customs in this province. Music in this region relates to the lifestyle of theinhabitants, and the melodies imply the forests,cultivation or farming activities and herding. Themost famous dance of this area is the Shomali dance,the stick dance that the men perform. Popular musicinclude: Taleb and Zohreh, Amiri Khani and Katuli.
Fishing (caviar) and farmed fish, aquaculture (Rice, grain, fruits, cotton, tea, tobacco, sugarcane, silk, tourism, biotechnology, Oil, cement, textiles, cotton.
Hand-Weaving (Traditional Textile)
Consist of various kinds of fabrics, underlays of Jajim (kilim), bedsheet, scarf, local clothing.
Pottery & Ceramics
Because of the availability of clay, this art is the most popular in the province of Māzandarān.
Moj-Bāfi (Kilim Weaving)
The primary material of the weaving is wool, which is also known as “Rakhtekhab Pich” and “Izar”. It is inexpensive and washable.
Is the art of weaving or plaiting strips of organic fibers into mats.
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.
Is one of the most delicious cuisines of Māzandarān.
Is a traditional cuisine which is made with fish.
Is the favorite cuisine of Maznadarani culinary specialties with sweet-and-sour flavors, pomegranate juice, orange juice, saﬀron, onion, prune and peanut kernel are the ingredients.
Is another delicious meal, cooked with raw materials grated gourd, onion, cumin, turmeric, minced meat, rice and local butter.
Is a delicious soup of Māzandarān province that is seasoned with hot pepper.