North Khorāsān Province (Persian: Khorāsān-e Shomālī) is a province located in northeastern Iran. Bojnourd is the capital of the province.
About North Khorasan Province
Note: Since Khorasan district was divided into three provinces (Razavi Khorasan, North Khorasan, and South Khorasan) in 2004, you may find some similarities in the wording presented in the history part of these 3 provinces.
Greater Khorāsān has witnessed the rise and fall of many dynasties and governments in its territory throughout history. Various tribes of Persians, Arabs, Turks, Kurds, Mongols, Turkmens, and Afghans have brought change to the region time and time again. Ancient geographers of Iran divided Iran into eight segments, of which the most flourishing largest was the territory of Greater Khorāsān. Esfarāyen, among other cities of the province, was one of the focal points for settlement by Aryan tribes entering Iran.
In the year 651, the army of Islamic Arabs invaded Khorāsān. The territory remained in the hands of the Abbasid clan until 820. In 1157 Khorāsān was conquered by the Khwarazmids. In 1220 was annexed by the Mongols of Genghis Khan and when died in 1226 Khorāsān was inherited by his son Tolui and then by Tolui’s son Hulegu, the first emperor of the Mongolic Ilkhanate of Persia. In the 14th century, a flag of independence was hoisted by the Sarbedaran Movement in Sabzevar, and in 1368, Khorāsān came into the hands of Tamerlane.
In 1507, Khorāsān was occupied by Uzbek tribes. After the death of Nader Shah in 1747, it was occupied by the Afghans.
During the Qajar period, Britain supported the Afghans to protect their East India Company. Herat was thus separated from Persia, and Nasseral-Din Shah was unable to defeat the British to take back Herat. Finally, the Paris treaty was concluded in 1903 and Iran was compelled not to challenge the British for Herat and other parts of what is today Afghanistan.
North Khorāsān Province is composed of 8 counties with an area of 28,179 square km. This province is geographically located, from the north by Turkmenistan, from the east and south by Razavi Khorāsān province, from the southwest to Semnān province, and from the west by the Golestān province. The discovered objects in this province show its ancient history. The highest point of the Shah Jahan peak in the Aladagh Mountains is 3051 m and its lowest point in the village of Tazeh-Yab at the outlet of the Atrak River, is at a height of 400 meters above sea level. The average height of the province is 1326 meters above sea level. The mountains of the province are geologically the result of the last oceanic movements of the 3rd Age and of Javan mountains. These mountains are divided into two major parts: 1- Kopeh Dagh mountain 2- Aladagh mountain range
Families living in North Khorāsān province include Fars, Tat, Kurd, Kormanj, Turkmen and Turks. Common languages are Persian, Tati, Kurdish, Kormanji, Turkmen and Khorāsāni Turkish. In general, the Kormanji Kurds make up 46.1% of the province’s population composition. Farsi-speakers are 27.8%, Turks are 20.1%, Turkmens are 5%, and Arabs, Baluchis and Lurs are also resident in this province.
Petrochemical, Cement, Plastic, Steel, Pipe, Flour, Types of Tubes & Metal Profiles, Induction Boilers & Induction Furnaces, Electricity, Sugar, Fiber, Meat Products, Animal Feed, Raisin, Saffron, Cotton, Food Industry, Agriculture, Construction, Dairy
Sofr-e Kordi is woven by Kurdish nomadic women of northern Khorāsān and its production is prevalent in the cities of Bojnourd, Maneh and Samalghan, Shirvān, Farouj and Esfarayn.
Kolah-e Korki is a fluffy hat which is known because of its ear protector section.
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.
Mashleh Sheleh is a bojnourdi food. This food is simple but tasty and is cooked very comfortable.
Ash-e Yarmeh is a local broth in Bojnourd, which is made up of mountain vegetable called Chiish that grows on the mountains in the spring. This broth can be cooked with spinach.
The most famous souvenirs of the Northern Khorāsān, especially Bojnourd, are the types of candies traditionally produced in the local workshops of the province for more than a century and their consumption is rather popular among the people instead of sugar.