Ira, Bazaar of Isfahan
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Ira, Bazaar of Isfahan
- 2. The Bazaar of Isfahan or Isfahan Bazaar is a historical market in Isfahan, Iran, one of the oldest and largest bazaars in the Middle East, dating back to the 17th century. The bazaar is a vaulted two- kilometre street linking the old city with the new. Supranumit perla Persiei, Esfahan este mândria întregii ţări şi unul dintre cele mai reprezentative oraşe islamice din lume. Bazarul său este unul dintre cele mai mari din Orientul Mijlociu şi datează din secolul XVII, mai mult de 2 kilometri de străzi
- 3. Imagine Internet The bazaar can be entered at dozens of points along its winding route, but the main entrance is via the Qeysarieh Portal at the northern end of Imam Sq. the high gateway is decorated with tiles and, higher up, frescoes by great Reza Abbasi, depicting Shah Abass' war with the Uzbeks. Intrarea în marele bazar, pe latura de nord a Pieţei Centrale din Esfahan a fost decorată cu frescă. Bazarul acoperit are cam 2 km şi leagă noul Maidan (Piaţa Centrală) cu cel vechi, de lângă Moscheea de Vineri
- 7. “.....my mother taught me that tea drinking is like kissing”....
- 8. Many researchers believe that the bazaar is one of the most important achievements of Persian civilization. After the occupation of Iran by Muslims, Iranian built several bazaars in different Islamic area Mulţi cercetători cred că bazarul este una dintre cele mai importante realizări ale civilizaţiei persane. După cucerirea Iranului de către musulmani iranienii au construit multe bazare în diferite zone ale ale
- 9. Candied sugar has its origins in India and Iran. The Persian word for rock candy is "nabaat". Clear, saffron-coloured rocks of sugar, nabat looks like stack of amethysts waiting to be polished for the fingers of the wives of desert princes. Zahărul candel este originar din India şi Iran. În persană se numeşte „nabaat” şi arată precum pietrele preţioase aşteptând să fie lustruite de degetele femeilor prinţilor deşertului.
- 10. Rock candy is an important part of the tea culture in Iran where the sugar is placed in the mouth as unsweetened tea is drunk. Zahărul candel este o parte importantă în cultul ceaiului în Iran unde se pune bucăţica de zahăr în gură în timp ce bei ceaiul Crystallized ginger is roasted, mixed with fine sugar, the face have ice sugar. it's tender, sweet, with fresh ginger..
- 11. Trestia de zahăr se cultivă în Iran încă din mileniul întâi înainte de Hristos.
- 12. Sugarcane cultivation has a long history in Iran and according to most researchers and historians; it goes back to the first millennium B.C.
- 13. The wonderful smell of the spice stalls in the Bazaar perfume the area all around.
- 14. Nice display of spices at the bazaar in Isfahan. The 7 spices are turmeric, ginger, cinnamon, cumin, green cumin, red pepper, black pepper Condimente asortate
- 15. dried pink rose buds and petals Petale şi muguri de trandafir
- 16. Drinking rose petal tea is reported as helpful for those with renal problems, coughs, colds and general health complaints. Extensively used in aromatherapy where it has claimed the grand title of the ‘queen’ of the botanical world rose-water is used to alleviate general malaise, depression, eczema, frigidity, mature skin, menopause and stress.
- 18. Dates and fruits from all parts of Iran are on sale in almost every street. Spices, dried flower petals, herbs and dried fruits are piled in to copper bowls in a mini-mountain range of brilliant colour, while tea, rice and other dried goods are displayed in sacks and boxes
- 19. It all looks so fresh and bursting with flavour -and it is.
- 20. Iran is one of the largest producers of pistachio in the world. Raisins, figs, dates, and barberries are the other major export-bound dried fruits of Iran.
- 22. Saffron is the flavour of Iran, and if you want to cook Iranian dishes at home, you should also look out for dried limes
- 24. mixture of nuts and seeds simmered in water and lime juice then salted
- 26. Dried rose petals are used extensively across Persian cuisine for taste and decoration. Rose petals are used for sweet dishes mainly such as Ice cream, jams, sweet pastries and as a cordial. Ground they can used to decorate rice for example and it is an ingredient of advieh used in preparation of meat dishes.
- 27. Solid marmalade
- 28. in Iran nuts and seeds: almonds, pine nuts, pistachios, walnuts, sunflower seeds, sesame seeds are roasted in lemon juice or simmered in water and lime juice then
- 29. Iranian tea is excellent - large, loosely rolled leaves, it makes a very smooth brew that doesn't ever seem to get the harsh stewed taste that can make tea unpleasant. You only need a small amount to make a really good brew.
- 30. The country exported 140,000 tons of pistachio to China, Arab countries, Russia and European states. Europe, Arab states, North Africa and Canada are the main export destinations for Iran's 80,000 tons of dates and 90,000 tons of raisins.
- 31. Saffron spice is the dried yellow / orange stigmas that are detached from the harvested saffron crocus. The saffron crocus has purple flowers and comes into bloom only once a year in September. Due to the fragile nature of the stigmas of the crocus that are 3 to 4 cm in length, the stigmas must be hand removed and also for the harvesting of the crocuses this is done by hand as well because a machine would decimate the delicate petals of the flower. This most labor intensive method necessary to produce saffron spice makes the price very high. An unbelievable yet true fact is that saffron price is in fact by weight more expensive than gold. People who buy saffron know that you get what you pay for regarding saffron quality of this spice really is second to nothing.
- 32. After harvesting the stigmas from the plant the blossoms are thrown away, so quite a large amount of waste compared to just 3 stigmas that are produced by each saffron crocus. Saffron farming worldwide is carried out by small farms, not by co-operatives and not by corporate bodies.
- 33. Research and documentation show that the foothills of the Zagros Mountains in Iran are the native lands of saffron. The oldest records about the usage of saffron come from the period referred to as the Achaemenid era where all of the food products that were used in the palace kitchen in that time are inscribed on a pillar. According to these inscriptions, one kilogram of saffron was used each day in the palace kitchen.
- 34. Almost all saffron grows in a belt bounded by the Mediterranean in the west and the rugged region encompassing Iran and Kashmir in the east. The other continents, except Antarctica, produce smaller amounts. Some 300 t (300,000 kg) of dried whole threads and powder are gleaned yearly, of which 50 t (50,000 kg) is top-grade "coupe" saffron. Iran answers for around 80% of global production and exports much of it
- 35. Despite Iran contributing to 80% of global production, Spain dominates the saffron market. The European country only produces 12% of world supply, yet it holds the title for one of largest exporters of the spice. It's more appropriate, however, to refer to Spain as the largest re-exporter of saffron, considering it imports nearly half of Iran's total output, then repackages the spice under its own brand names and sells it to the world. The biggest losers in the game are saffron farmers, with 600,000 quitting the trade and moving to more urbanized settings in search of work. Saffron profits continue to dwindle, as producers try to compete with re-exporters, minimal state assistance, outdated technology, surplus in supply, higher production costs, and other environmental factors. Inadequate packaging and weak international marketing have also served as obstacles to promoting Iranian saffron in the global arena.
- 36. Iran Text : Internet Pictures: Sanda Foişoreanu Nicoleta Leu Internet: slides 3, 31-35 Arangement: Sanda Foişoreanu Sound: Ardavan Kamkar - Over The Wind - Zagros www.slideshare.net/michaelasanda
Editor's Notes
- The famous half-rhyme Isfahan nesf-e-jahan (Esfahan is half the world) was coined in the 16th century to express the city's grandeur. There's so much to see that you'll probably have to ration your time and concentrate on must-sees such as the Imam Mosque, a magnificent building completely covered in Isfahan's trademark pale blue tiles; This mosque is situated to the south of Naqsh-e-Jahan sq. built in the reign of shah Abbas, tile work and architecture of this Mosque is amazingly superb. Its minarets Are 48 meters high. Naghsh-e-Jahan (world picture) Square, one of the largest town square in the world. The Chehel Sotun Museum & Palace, a marvellous 17th century pavilion and a great place for a picnic; this palace is another building dating back to the Safavid period, built amidst a vast garden covering an area of 67000 sq m. The building has a veranda with 18 pillars and a large pool in front of it. Being mirrored in the still water of the pool, the pillars create a beautiful view. The wall painting in the interior of the building is superlative in their kind. Isfahan is about 400km (250ml) south of Tehran.
- Sugarcane cultivation has a long history in Iran and according to most researchers and historians; it goes back to the first millennium B.C. Following a halt in sugarcane cultivation in the 3rd Hejirs century due to numerous reasons, the first vast sugarcane cultivation and industry unit was launched in Haft Tapeh-Khouzestan in 1959. The excellent geographical situation of Iran for cultivation of sugarcane, strategic features of sugar as the cheapest energy-producing food, taking measures into self-sufficiency of the industry and similar reasons have increased the significance and necessity of considering the issue within the present century more than before. Accordingly, in 1984, Sugarcane Studies Fund was established and started its activities with the aim of self-sufficiency and consuming sugar maintenance in a 80,000 hectare of lands in Khouzestan province. Proposal of the fund for establishing 7 sugarcane units and relevant factories in an area of 84,000 hectares was approved by the board of ministers of the time. The government in the first development plan law in 1985 was approved by the Parliament and following the establishment of Sugarcane Development & By-products Company in 1990, executive operations of the very national plan was started in 1991.
- The history of sugarcane trading clearly reveals that Iranians were the first nation who could make solid white crystals of sugar from sugarcane and could offer it to the markets of the time as a quality goods. Unfortunately, after the 3rd Hejira century, sugarcane cultivation in Khouzestan discontinued due to several reasons, the most important of which are probably the break of Shoushtar dam, increase in the level of underground waters, lands becoming salty, people’s inability in draining as well as proliferation of pests and herbal diseases. Sugarcane cultivation which was put into oblivion centuries ago was resumed by establishing the first large cultivation and industry unit in Haft Tapeh-Khouzestan in 1949. Afterwards, the production of sugarcane began to increase following the qualitative and quantitative development of the mentioned unit as well as Karoun cultivation and industry unit. Performance figures of sugarcane cultivation within the past 30 years show that Iran has the best performance per level among other sugarcane cultivating countries of the world.
- The word “sugar” is taken from “Sakara” which refers to “sugarcane and its sweet juice” in Sanskrit. Historical studies indicate that Iranians were among the first nations who knew sugar and it was consumed by people from around 332 BC when Alexander attacked Persia. Moreover, there are evidences of using the word “sugar” in Pahlavi (Middle Persian language) as well as written texts of Sassanians. Sugar is often made of sugarcane and sugar beet. Suagrcane has been planting since thousand years before Christ in south-east islands of Asia and Bengal in India while planting sugar beet does not have a long history. In the first Hejira century, producing sugar from sugarcane was common in Khouzestan-Iran and there existed several sugar producing factories in the region. Inbn-e-Houghel, the voyager, has mentioned the cultivation of sugar in Khouzestan in 331 Hejira. In the first Hejira century, sugarcane was transferred to Egypt and Trebles and was then sent to Spain and other areas governed by Muslims. Immigration of Iranian craftsmen particularly, sugar producers of Khouzestan to the mentioned areas, developed the industry of producing sugar from sugarcane in the said countries and after a while, Egyptian white sugar became a competitor for Persian sugar and sugar lump. In the late 4th Hejira century (the10th Christian century), sugarcane was transmitted from Spain to Sissil Islands in Italy. During the Crusades, Europeans became familiar with the Eastern culture, sciences and technologies as well as planting sugarcane and the industry and then started to develop and progress the industry. After the discovery of America, sugarcane was taken to Anthill Islands in the early 16th century.
- Tea drinking in Iran is a little like learning to play the clarinet. It is all about moisture and airflow. And sugar. When you order tea in Iran the silver tray arrives with not one, or two, but three kinds of sugar. Not throw-away paper packets but an arrangement of gleaming, sparkling crystal bowls. Ordering tea in this country makes me want to become a better person. The first sugar is called ‘qand’. Qand is a kind of smooth, white sugar torpedo that is chiseled with an ice pick until it shatters into small, jagged pieces. Each piece is dusted with powdery sediment and sizzles just slightly when you place it on your tongue. Next to the qand is ‘nabat’. Clear, saffron-coloured rocks of sugar, nabat looks like stack of amethysts waiting to be polished for the fingers of the wives of desert princes. Recommended for everything from headaches and upset stomach to a slump in libido or difficulties in fathering children - nabat appears to possess magical powers. Finally, next to nabat is humble granulated sugar. Pass. Now comes the tricky part: an elegant little two step called the clamp and sip. The tea drinker selects the sugar and carefully places it between the front teeth. Biting down with just the right pressure, a glass of tea is then raised to the mouth and sipped through the sugar which sweetens the tea as it passes through the lips. A little noise is permissible but slurping, drooling or gulping most certainly is not. Nestling into a stack of pillows like a sultan while sipping is optional but highly recommended.
- Iranians say saffron makes you laugh...that's probably because it acts as a potent drug, from which one can overdose and die, if too much is consumed. Saffron is one of Iran's top non-oil exports, next to pistachios, rugs, and caviar. The spice is considered the most precious in the world, rich not only in color and flavor, but also in price. Each saffron flower contains three stigmas that are handpicked; imagine how labor-intensive this process can be. From March 2004-05, saffron farmers exported 172 tons of these dark burgundy saffron threads, bringing in about $94.9 million. Despite Iran contributing to 80% of global production, Spain dominates the saffron market. The European country only produces 12% of world supply, yet it holds the title for one of largest exporters of the spice. It's more appropriate, however, to refer to Spain as the largest re-exporter of saffron, considering it imports nearly half of Iran's total output, then repackages the spice under its own brand names and sells it to the world.
- The biggest losers in the game are saffron farmers, with 600,000 quitting the trade and moving to more urbanized settings in search of work. Saffron profits continue to dwindle, as producers try to compete with re-exporters, minimal state assistance, outdated technology, surplus in supply, higher production costs, and other environmental factors. Inadequate packaging and weak international marketing have also served as obstacles to promoting Iranian saffron in the global arena.
- The agricultural sector has plenty of potential in Iran, but it has often been neglected, in terms of production capacity and diversification. Many Iranians blame the government for paying insufficient attention to cost-cutting measures, such as new technology and expertise, while simultaneously trying to promote exports of non-oil goods.
- Iranians say saffron makes you laugh...that's probably because it acts as a potent drug, from which one can overdose and die, if too much is consumed. Saffron is one of Iran's top non-oil exports, next to pistachios, rugs, and caviar. The spice is considered the most precious in the world, rich not only in color and flavor, but also in price. Each saffron flower contains three stigmas that are handpicked; imagine how labor-intensive this process can be. From March 2004-05, saffron farmers exported 172 tons of these dark burgundy saffron threads, bringing in about $94.9 million. Despite Iran contributing to 80% of global production, Spain dominates the saffron market. The European country only produces 12% of world supply, yet it holds the title for one of largest exporters of the spice. It's more appropriate, however, to refer to Spain as the largest re-exporter of saffron, considering it imports nearly half of Iran's total output, then repackages the spice under its own brand names and sells it to the world.
- The biggest losers in the game are saffron farmers, with 600,000 quitting the trade and moving to more urbanized settings in search of work. Saffron profits continue to dwindle, as producers try to compete with re-exporters, minimal state assistance, outdated technology, surplus in supply, higher production costs, and other environmental factors. Inadequate packaging and weak international marketing have also served as obstacles to promoting Iranian saffron in the global arena. The agricultural sector has plenty of potential in Iran, but it has often been neglected, in terms of production capacity and diversification. Many Iranians blame the government for paying insufficient attention to cost-cutting measures, such as new technology and expertise, while simultaneously trying to promote exports of non-oil goods.