Area: 37,412
Population: 3,080,576
Capital: Urumia
Language: Persian,Turkish,Kurdish

 It is in the northwest of the country, bordering Turkey, Iraq and Āzerbāijān’s Nakhchivan Autonomous Republic, as well as the provinces of East Āzerbāijān, Zanjān and Kurdistān. It is separated from Armenia by Turkey’s short border with the Āzerbāijān Republic. The province of West Āzerbāijān covers an area of 39,487 km². The capital and largest city of the province is Urumiā.

About West Azarbaijan Province

The major known ancient civilization in the region was a state between Urartian and Assyrian sphere of influence. Mannaeans in turn spoke a language related to Urartian. After the fall of Assyria, the region was known as Mantiene (or Matiene) in Greek sources. Matiene bordered on Atropatene situated east of Lake Urumiā. In the late 4th century the Sassanids incorporated the area into the neighbouring Adhurpadagan satrapy to the east. At 7th century this area was under Islamic rule. After Babak Khorramdin revolted, the grip of the Abbasid caliphate weakened, allowing some native dynasties to rise. By the first half of the 11th century the Byzantine emperors were actively trying to round off their eastern territories, in an attempt to absorb the unstable Armenian dynasties.

With an area of 43,660 square km, including Lake Urumiā, the province of West Āzerbāijān is located on the northwest of Iran. The climate of the province is largely influenced by the rainy winds of the Atlantic Ocean and Mediterranean. Cold northern winds affect the province during winter and cause heavy snow.

West Azerbaijan possesses a rich culture, stemming from Azeri and Kurdish traditions. Many local traditions, such as music and dance, continue to survive among the peoples of the province. As a longstanding province of Persia, West Azerbaijan is mentioned favorably on many occasions in Persian literature by Iran’s greatest authors and poets.

Agricultural Products, Non-Metal Minerals, Foods & Nutrition, Medicine, Gold stone, Construction Stones.



Rizeh Kari

Wood marquetry

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



Qormeh Sabzi

Persian Rice

Aash-e Reshteh

Khoresht-e fesenjan

Sabzi Polo Ba Mahi

Kookoo or Kuku


Yarma Shourbaseh

Urumia Carrot Halva

Noql-e Bidmeshk