Zanjan Province is one of the 31 provinces of Iran. Located in Iranian Azerbaijan with mostly Azerbaijani residences. it is part of Iran's Regions 3. Its capital is Zanjan city. The province lies 330 km northwest of Tehran, connected to it by a freeway. Zanjan is the happiest province in Iran.
About Zanjan Province
Hamdollah Mostowfi, the Iranian traveler and historian, in his book claims that Zanjān was built by Ardashir I, the first king of the Sassanid Empire and named as “Shahin”. One important moment in the history of the city was in 1851 when the city became a center for the Babi uprisings, along with Neyriz and a fortress known as Sheikh Tabarsi. The forces of the central government captured the Babi fort in Zanjān after a long siege. According to Bosworth, who quotes Hamdollah Mostowfi, the inhabitants during the Ilkhanid era spoke “pure Pahlawi”, a Median or northern form of Persian. Zanjān city was a major city in pre-historic Azerbaijan. It is said that the Sassanid king Ardashir I of Persia, reconstructed the city and called it Shahin, but later it was renamed Zangan: the present name is the Arabicized form. In past times Zanjān’s name was Khamseh, which means “province with five tribes”. Zanjān Province incorporates areas of the former Gerrus Province.
Zanjan has an area of 22,164 km², occupying 1.34% of the Iranian territory. In the northwest of Iran, Zanjan covers joint borders with seven provinces: East Azerbaijan, West Azerbaijan, Hamadan, Kurdistan, Gilan, Ghazvin and Ardabil. Zanjan has a highland climate characterized by cold snowy weather in the mountains and moderate climate in the plains in wintertime. The average maximum temperature of Zanjan is around 27 °C, whereas the average minimum temperature stands at -19 °C. The average annual rainfall in the first month of spring stands at 72 millimetres. The rate of humidity in the morning stands by average at 74% and at noon at 43%.
The people of Zanjān province speak Azerbaijani Turkish. Tati language is spoken in the northern part of the upper Tarom-e Olya on the slopes of the Alborz Mountains. In about 8 villages (Charzheh Baklur, Jamal Abad, Hezar-rud, Bandar-Gah, Siav-Roud, Nokian, Quhijan), they speak Tati. Hamdollah Mostowfi, in the book of Nishat al-Qoulub, written about 1339 AD, introduces Zanjāni people as Sunni. But during the Safavid period, with the support of the Safavids, the Shi’a religion has gradually become prevalent.
Agriculture is the principal occupation, and crops include rice, corn (maize), oilseeds, fruits, and potatoes. Poultry, cattle, and sheep are raised. Zanjān is famous for its seedless grapes. Manufactures include bricks, cement, milled rice, and carpets. Chromium, lead, and copper are mined.
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.
Ingredients are chickpeas, beans, carrots, plums, apricots, noodles, vinegar and various spices.
Jaghour Baghour is a local food of Zanjan province, which is made from lamb’s liver, water, oil and other additives.