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Rug manufacture

Esfahan has long been one of the centers for production of the famous Persian Rug. Weaving in Esfahan flourished in the Safavid era. But when the Afghans invaded Iran, ending the Safavid dynasty, the craft also became stagnant.

Not until 1920s, between two world wars, was weaving again taken seriously by the people of Esfahan. They started to weave Safavid designs and once again became one of the most important nexus of the Iranian rug weaving industry. Esfahani carpets today are among the most wanted in world markets, having many customers in western countries.

Esfahani rugs and carpets usually have ivory backgrounds with blue, rose, and indigo motifs. Rugs and carpets often have very symmetrical and balanced designs. They usually have a single medallion that is surrounded with vines and palmettos and are of excellent quality.

Food

  • Fesenjan – a casserole type dish with a sweet and tart sauce containing the two base ingredients, pomegranate molasses and ground walnuts cooked with chicken, duck, lamb or beef and served with rice.
  • Gaz – the name given to Persian Nougat using the sap collected from angebin, a plant from the tamarisk family found only on the outskirts of Esfahan. It is mixed with various ingredients including rose water, pistachio and almond kernels and saffron.
  • "Khoresht-e mast" (yoghurt stew) is a traditional dish in Esfahan. Unlike other stews despite its name, it is not served as a main dish and with rice; Since it is more of a sweet pudding it is usually served as a side dish or dessert. The dish is made with yogurt, lamb/mutton or chicken, saffron, sugar and orange zest. Iranians either put the orange zest in water for one week or longer or boil them for few minutes so the orange peels become sweet and ready for use. People in Iran make a lot of delicate dishes and jam with fruit rinds. This dish often accompanies celebrations and weddings.
  • Esfahan is famous for its Beryooni. This dish is made of baked mutton & lungs that are minced and then cooked in a special small pan over open fire with a pinch of cinnamon. Beryooni is generally eaten with a certain type of bread, "nan-e taftton." Although it can also be served with other breads.

 

   
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