Razavi Khorāsān is a province located in northeastern Iran. Mashhad is the center and capital of the province. Razavi Khorāsān is one of the three provinces that were created after the division of Khorāsān Province in 2004.
About Razavi 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.
The Parthian empire was based near Merv in Khorāsān for many years. During the Sassanid dynasty the province was governed by a Spahbod (Lieutenant General) called Padgošban and four margraves, each commander of one of the four parts of the province.
Khorāsān was divided into four parts during the Muslim conquest of Persia, each section being named after the four largest cities, Neishābour, Merv, Herat, and Balkh.
Finally, Khorāsān was divided into two parts: the eastern part, which was the most densely populated region came under British occupation, and the other western section remained part of Iran. Khorāsān was the largest province of Iran until it was divided into three provinces on September 29, 2004. The provinces approved by the parliament of Iran (May 18, 2004) and the Council of Guardians (May 29, 2004) were Razavi Khorāsān, North Khorāsān, and South Khorāsān.
The area of Razavi Khorāsān province is 116485.49 km2, which covers 7% of the total area of Iran. 49.2% of the province is mountainous and 50.8% are plains. The province consists of four basins: Atrak, QArākhm, central desert and eastern Iran. This province has relative and moderate rainfall and humidity. Qouchān city with 296 mm, the highest annual rainfall and Gonābād city with 71 mm have the lowest annual precipitation among the centers of cities which have weather station.
The province holds ancient and enormous libraries, powerful media, cultural-scientific centers as well as several institutes in the fields of spontaneous publishing.
Abol-Qasem Ferdowsi Tousi (c. 940–1020) was a Persian poet and the author of Shahnameh (Book of Kings), which is the world’s longest epic poem created by a single poet, and the national epic of Greater Iran. Ferdowsi is celebrated as the most influential figure in Persian literature.
Mehdi Akhavān-Sāles (1929-1990). He is one of the pioneers of Free Verse (New Style Poetry) in Persian language.
Omar Khayyam (Persian pronunciation: [xæjˈjɑːm (1048-1131) was a Persian mathematician, astronomer, and poet.
Attar of Nishapur
Abū Ḥamīd bin Abū Bakr Ibrāhīm (c. 1145 – c. 1221 ), better known by his pennames Farīd ud-Dīn and ʿAṭṭār (Attar means pharmacist), was an Iranian poet, theoretician of Sufism, and hagiographer from Nishapur who had an immense and lasting influence on Persian poetry and Sufism.
Mining, oil & gas, minerals, coal, copper, steel, decorative stones, construction stones, foods & nutrients.
Razavi Khorāsān handicrafts include: hand-woven rugs, kilims, Jajims, colored jajims, various textile, stonecutting, etching on stone, making dishes from special stone, etching on iron, making different types of seven colored tiles, diaphoretic, diaphoretic on wood, skill production, turquoise cutting, agate making, jewelry, silk-weaving, painting on leather clay, ceramic, glass carving, enameling, wood carving etc.
Neishābour town in addition of being the cradle of science, culture and famous people in some eras of Iran’s history and civilization has also been globally famous since ancient times for having a precious gem called turquoise. Blue, original and royal; these are the features implied to the best quality stone of Iran across the world. It is a stone that its first and eldest mine is located in the 53 km of the North West Neishābour. In Firouzeh town each year 19 tons of high quality turquoise are extracted from the mine.
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.
A four-bean soup very popular in Mashhad.
A kebab consisting of large chunks of meat grilled over a Persian barbecue.
Saffron is of the most valuable agricultural products of Iran. At the present time, it is considered the main souvenir of the city of Mashhad which is purchased by tourists and pilgrims.