South Khorāsān Province is a province located in eastern Iran. Birjand is the center of the province. The other major cities are Ferdows, Tabas and Qāen. This new province, is but the old Quhistan which was included into greater Khorāsān in the Iranian administrative planning. However, historically Quhistan forms a separate entity, with a distinct culture, history, environment and ecology. South Khorāsān is one of the three provinces that were created after the division of Khorāsān in 2004. The most populated city and the capital of South Khorāsān Province is Birjand, borders Qāen county in the north, the cities of Darmian and Sarbisheh in the east, the city of Nehbandan and Kermān province in the south and the cities of Sarayan and Tabas in the west. Birjand is one of the top producers of saffron, which is known as red gold for its commercial value, in Iran.
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About South 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 the Arabs, Turks, Kurds, Mongols, Turkemen and Afghans brought changes to the region. Ancient geographers of Iran divided Iran (IranShahr) into eight segments of which the most flourishing and largest was the territory of Greater Khorāsān. Esfarāyen, among other cities of the province, was one of the focal points for residence of the Aryan tribes after entering Iran. The Parthian empire was based near Merv in Khorāsān for many years. In Parthians times, Esfarāyen was one of the important villages of Neishābour. During the Sassanid dynasty the province was governed by a Spahbod (Lieutenant General) called “Padgoosban” 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.
This region was a place of refuge for some movements like the Ismaili, and was the target of Arab refugees who escaped from the tyranny of the Abbasid caliphate. Zoroastrian vestiges also exist in the area. 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. 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 (on May 18, 2004) and the Council of Guardians (on May 29, 2004) were Razavi Khorāsān, North Khorāsān, and South Khorāsān.

The province is located in north of Razavi Khorāsān province, west of the provinces of Yazd, Isfahān and Semnān, from the east with Afghanistan and from the south with the provinces of Sistān & Baluchestān and Kermān. The average annual precipitation in the South Khorāsān province is 134 mm and the average annual temperature is 17.5 ° C. 95 percent of the province’s size is natural.

Factories and workshops for Machinery equipment, motorized vehicles, metal products, transportation equipment, magnesium oxide, rubber and plastic products, machinery and apparatus, non-metallic mineral products, paper and paper products, medical and optical instruments, basic metals, wood and wood products, textiles, furniture, food and beverage industries
Handicrafts
handicrafts
Handicrafts
Carpets, pottery, dyeing, blacksmithing, masking, rattan, baskets, fringe, Zilou-bafi, weaving, knitting, spinning, kilim-Bafi, Jajim-Bafi, Dabbāghi (tannery), Zargari (Gold-working) and Souzan-douzi (Needleweaving) are among the souvenirs and handicrafts of South Khorāsān province.
Tarkeh Bafi
Handicrafts
Tarkeh Bafi (Basket weaving) or so-called locally” Saft Bafi” is an art of mat weaving which differs mat weaving with the used fibers.
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.
Qorout Bademjan
Local Food
An eggplant dish made with Birjand Black Whey (Qorout), crushed walnut, onion and fried dry mint.
Bulgur Polo
Local Food
A mixed rice dish made with bulgur, chili tomato paste, diced tomatoes and chicken stock.
Jujube
Local Food
South Khorāsān Province is the largest producer of jujube, has over 95% of the cultivated area.
Barberry
Local Food
Iran is the largest producer of barberry in the world, and Ghaenat city of South Khorāsān province with 97% of the cultivated land produces 95% barberry of Iran.