Lorestan province, situated in western Iran, covers an area of 28,392 square kilometers.
The townships of this province are as follows: Khorramabad, Boroujerd, Aligoudarz, Doroud, Kouhdasht, Azna, Delfan, Selseleh and Pol-e-Dokhtar.
Khorramabad is the capital city of the province. It is bordered to the north by Markazi and Hamedan provinces, to the south by Khuzestan province, to the east by Isfahan province and to the west by Kermanshah and Ilam provinces, Irantouronline.com reported.
In 2006, this province had a population of approximately 1.7 million, of which about 53.6 percent resided in urban areas, 45.3 percent in rural areas and the rest were non-residents.
Topography & Climate
Lorestan province is a mountainous region. Its highest point is Oshtorankouh with an altitude of 4,050 meters. The low-lying areas are in the southernmost sector of the province, approximately 500 meters above sea-level.
Climatically, the province can be divided into three parts: the mountainous regions, such as Boroujerd, Doroud, Azna, Nourabad and Alishtar experience cold winters and moderate summers. In the central region, the spring season begins from mid-February and lasts till mid May. The township of Khorramabad is in this realm.
However, southern areas such as Pol-e-Dokhtar and Papi are under the influence of the warm air currents of Khuzestan, have hot summers and relatively moderate winters.
History and Culture
Lorestan province is one of the oldest territories of Iran. In the third and fourth millennium BC, migrating tribes settled down in the mountainous area of the Zagros and the region earlier known as Bain-ol-Nahrain between the two rivers of Teereh and Marbareh (currently Doroud).
According to the records, these tribes were known as Lulubi, Mana’ie, Kasie, Gootie, Amada and Parsoa. In the second millennium BC, the Kasie tribe vanished due to the attack of the government of Ilam.
During the conquest of Alexander, this territory came under his jurisdiction. During the Sassanian reign, Pastkouh and Pishtkouh territories came under the rule of one of the members of the reputed Hormuzan family.
In 21 AH (after hegira) after the conquest of Halvan, the Arabs ruled over the northern area and Nahavand and parts of southern Lorestan. In 22 AH, Hosnouyeh-e-Kord brought this territory under his own jurisdiction, till 500 AH.
After Mongols came to power in Iran, Lorestan was divided into two parts: Lor-e-Bozorg and Lor-e-Kouchak (greater and smaller Lorestan).
The Attabakan or landlords of Lor-e-Bozorg ruled in this area from the first half of the 8th century AH till the first half of 9th century. The Attabakan of Lor-e-Kouchak ruled here from 508-1006 AH till the Safavid era, when Shah Abbas proved victorious and Lorestan came under the hands of a ruler named Hussein, which lasted till the reign of Qajarid rulers. After which, Lorestan at times was controlled by the rulers of both Boroujerd and Shoushtar.
Lorestan province, from the earliest times, holds its own in terms of culture. Some researchers claim that the Lors are a branch of the Iranian race who migrated to this region from east of Caspian Sea at the beginning of first millennium BC. They later intermingled with the Bakhtiaris and the Kords.
The language of the inhabitants of this province is Lori and Laki. The Laks have mainly settled in Kouhdasht and Alishtar while the Lors resided around Khorramabad. Their dialect includes the use of a particular grammar and words.
Falak-ol-Aflak Castle is situated on top of a large hill of the same name within the city of Khorramabad. This gigantic structure was built during the Sassanid era (226–651).
Khorramabad River runs past the eastern and southwestern side of the Falak-ol-Aflak hill, providing the fortress with an element of natural protection. Today, the western and northern sides of the hill are bordered by the residential districts of Khorramabad.
Falak-ol-Aflak Castle is among the most important structures built during the Sassanid era. It has been known by a number of names since it was built over 1,800 years ago.
Tourism Prospects Reviewed
You Are Gone
Alas that now from our midst you are gone
In spite of the pain you resist, you are gone.
Once the circle of friends you blessed
Now with the dust of ants and snakes blessed, you are gone.
What of all the knowledge you endlessly list
What of such mind, in the secret list you are gone.
What of the helping hand the once would assist
What of the feet that gardens assist, you are gone.
Gentle and kind, people you charmed and wist
Then earth’s dust your dust wist, you are gone.
Your sweet replies no more persist
No more tongue that can persist, you are gone.
Jealously repented, strove to desist
Pilgrim of death, from living itself desist, you are gone.
Whither to, can’t see your dust nor your mist
This bloody path, disappearing mist, you are gone.
Silent O heart, tongue shackles your soul’s wrist
What use the flames that turn and twist, you are gone.
Salmon With Plums
Salmon steaks, 1,400 grams
Plums, 6 or 7, peeled and diced
Tomatoes, 4, peeled and diced
Fresh parsley, 1 tablespoon
Juice of 1 lemon
Sugar, 1 teaspoon
Salt and pepper to taste
Simmer the plums and tomatoes in a saucepan, covered, until soft, for about 20 minutes. Do not overcook. Remove from heat and add parsley, lemon juice, sugar, salt and pepper to taste, then stir.
Preheat oven to 400 degrees.
Let mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to 20 minutes. Let cool and chill. Serve cold as an appetizer or as a main course.
Variation: To make the fish with rhubarb (Rivas) sauce, combine in a saucepan 2 cups of sliced rhubarb, 1/2 cup tomato sauce, 3 tablespoons of oil, 1 teaspoon of sugar, salt to taste and 1/2 cup water. Bring to a simmer. Continue simmering for 30 minutes, or until rhubarb is tender.
Preheat oven to 400 degrees. Let mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to 20 minutes. Let cool and chill.
Health Benefits of Salmon
Salmon benefits cardiovascular health, muscle and tissue development, eye care and effective body metabolism.
This well-known and favorite fish is a very good source of easy digestible proteins (amino acids), vitamins D, A and some members of vitamin-B family and minerals like selenium, zinc, phosphorus, calcium and iron.
Selenium, which is very necessary for building up tissues, hair, nails, etc., is best obtained from animal proteins and among which, salmon is one of the best.
Salmons are a source of good fat (omega-3 fatty acids), which also plays a vital role in keeping you healthy. While omega-3 helps reduce cholesterol, maintain flexibility of arteries and veins, and strengthen cardiac muscles, the essential amino acids repair damages to the cardiovascular tissues. They help reduce blood pressure too, as they lower cholesterol level and prevent hardening of walls of arteries and veins, thereby considerably reducing the chances of heart attack.
Omega-3, vitamin D and selenium together help increase the influence of insulin, thereby facilitating absorption of sugar and the consequent lowering of blood sugar level.
Again, omega-3 and amino acids help prevent macular degeneration, dryness, loss of vision and ocular fatigue. It is a proven fact that people who eat fish regularly or more than others have better vision than others.
Omega-3 increases efficiency of the brain and improves memory. Along with the amino acids, vitamins A and D and selenium, these fatty acids protect nervous system from the damages of aging, act as anti-depressant, relaxes the brain and help treat Alzheimer’s and Parkinson’s disease. Perhaps that is why fish eaters are supposed to be more intelligent than meat eaters.
Salmons have a peculiar life-cycle. They lay their eggs near the mouth of the rivers. The eggs hatch there, develop into fries and start their journey toward seas. They grow in the seas into adult salmons and again go back to the rivers to reproduce, where most of them die after laying eggs.
Proteins or amino acids are essential components of our cells, tissues, enzymes, hormones and every other body part.
Proteins from salmon (and most other fishes) are easy digestible and easily absorbed into the body. They do not have any adverse side-effects nor contain carcinogenic compounds like other meats.
Abu Musa Excavations
Iranian archeology experts will start excavations at the historical sites in Abu Musa Island in the next 20 days. Abu Musa Island has been part of Iran’s territory from the Achaemenid era.