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May 6, 2021 To preserve the natural heritage, documentaries of garden alleys of Shahriar in Tehran Province to be recorded, accompanied by NGOs, the province’s Cultural Heritage, 5 Tourism and Handicrafts Department said, CHTN reported. igeon towers are among the amazing monuments in Iran, especially scattered Thomas Herbert, described the pigeon towers in 1629, saying that “albeit their on the suburbs of the country’s central city of Isfahan. [Iranian] houses were neat, yet they were in no wise comparable to their dovecots P There were more than 14,000 pigeon towers on the plain of Isfahan, espe- for curious outsides.” In the past, pigeon towers reflected the wealth of their own- cially on the east and west of the city, iranparadise.com wrote. ers, iranparadise.com wrote. atlasobscura.com A pigeon tower in Isfahan atlasobscura.com Pigeon tower of Meybod For most city dwellers, pigeons are categorized along with rats, cockroaches and mice as vermin. Not so in 16th and 17th century Iran. Domesticated, pigeons were Although there are never two absolutely identical pigeon towers, all conform to a valuable resource, or rather, their poop was, atlasobscura.com wrote. a single plan. Basically, each tower consists of an outer drum, buttressed internally Rich in nitrogen, pigeon guano was used across the country as a natural fertilizer to prevent collapse and to support the inner drum that rises perhaps a third as high for melon and cucumber fields. isfahanvisit.com as the main structure. The buildings were created so as to be resistant to vibrations To gather this precious resource, homes were built for the pigeons. Often over A pigeon tower in Isfahan caused by pigeons when they flew out in groups. Thus, these curious constructions six stories high and 45 to 75 feet in diameter, these towering structures were filled may be the first tremor-resistant structures in history. with a honeycomb of small roosts for the pigeons. ince. More than 700 of the mud-brick towers remain in the city’s environs. The Galleries are supported by arches, barrel vaults, and domes, which have holes to The towers are also an amazing example of architectural theme and variation, each best place to see them is along the river of Zayanderud, south of the Fire Temple allow the birds to fly up and down, the top-most being crowned by turrets through based on one of eight traditional forms, but unique in its particular architecture. of Isfahan. which the birds enter. The dimensions of pigeon nests were such that a pair of pi- Once numbering in the thousands, many of the towers are now falling apart. The pigeon houses are usually built of mud-brick. Unbelievably varied, often geons could fly around easily. Built with brick and overlaid with plaster and lime, Today, due to the use of artificial fertilizer, only a few hundred pigeon towers decorated by ornate cupolas and muqarnas friezes, they are so charming that it these towers were some of the finest dovecots in any part of the world. At its peak, remain operational. The remaining towers are clustered largely in Isfahan Prov- is well worth going even great distances to see them. The 17th-century traveler, Isfahan had an estimated 3,000 pigeon towers. Makhrageh Salt Lake, Abgoosht also known as dizi, a natural mirror in Iran the narration of Iranian family ceremonies gettable, side dishes like tor- as a dessert and listening to some shi (pickled vegetables), fresh ancient folklore narrations from herbs (mostly reddish and ba- the famous Shahnameh or Book sil), strained yogurt with shal- of the Kings. lots, etc. Dizi, is accompanied The name of ‘dizi’ itself re- with a drink, a fermented savory flects the pot that the food is yogurt-based beverage usu- cooked in. In northeast of Iran, ally mixed with dried herbs like in Khorasan provinces, artisans thyme or mint. And as the last make dizi pots from unique course of the meal, it’s tradition stones. Therefore, that keeps to have a cup of hot black tea the heat long and effectively, served with rock candy or some which is it is one of the best other Persian sweets to make the pots for making dizi. The food pleasure of trying a rich and nu- is traditionally eaten on holiday tritious Persian meal. lunches with the whole family TASNIM NEWS AGENCY apochi.com Abgoosht is one of the most gathered in elders’ houses. It is Every nation has its comfort own traditional eating habits, Chefs use many methods to keep famous Persian dishes among the a social recipe that brings fam- Makhrageh Salt Lake or Makhrageh Lake of Shahr-e Babak in Ker- and social foods. Dishes play an tools, side dishes, drinks, and the moisture locked into the pot. people, and it is enjoyed on busy ily members together around man Province is known as the largest natural mirror in Iran. influential role as a social object even special dessert. It is Persian There are around eighty well- days for lunch or after work. There the table. The lake is located 3km southeast of Makhrageh, with an area of more that interacts with people at the folklore eating habits and a meal known types of this food in Iran, are places around the bazaars in than 15 square km, and is fed by the rivers and streams, the mountains of table. These recipes are more prescribed to cure illness, apo- and the ingredients vary from re- big cities that only serve dizi; these Variations of abgoosht Chah Pouzeh, Chah Ma’dan, Cheshmeh Anjir, Chah Gaz, Chah Khoshk, than just something to eat. chi.com wrote. gion to region. Ingredients vary, Pir Quchan, Haft-Kouh and the terrain hills of the region. Abgoosht also known as dizi is Abgoosht is a new dish in the even seasonal, and it follows It is as if the sky and the earth have come together and hugged a unique, national, and comfort- Persian kitchen, but it descends today’s guidelines of sustainable each other, alaedin.travel wrote. able course in Iran. Relatively from the mighty Safavid kitch- food eating habits. The meat The dreamy lake is formed with rainfall and it is only by the end new, but shows the best of the en. Cooking a fine cut of lamb can be substituted with the goat, of August that its beauties can be seen. The depth of the lake reach- culinary art in this land. In a with spices between four to six veal, mutton, chicken, duck, etc. es 30cm in the deepest part. The lake is also known as the Chah-e word, Abgoosht means meat and and even ten hours is a subtle This existing dish also has a Zangar Lake. stock and is the general name for oriental cooking technique. The special custom and tricky habit After the end of seasonal precipitation, the lake becomes a salt the mixture of meat, legumes, key to a good abgoosht is not that would make this recipe even lake due to the heat of the air and the evaporation of water. vegetables, and herbs. With its losing any water during cooking. more interesting to try. First of The sweet water River of Habibollah Khani is another source of all, you must strain the solid water for Makhrageh Lake. The flatness of this region is very im- parts of the dish into a bowl and portant in the mirroring shape of the lake so that if this flat surface mash them with a mortar until disappears for any reason, the lake will not be as beautiful as now. it turns into a soft texture. The The lake is very similar to the Salado Yeon Lake in Bolivia, name of this part is goosht-kou- which has the title of the world’s largest natural mirror. bideh eaten with warm oriental bread, herbs, and raw onion; IRNA the liquid portion is eaten with Iranian artisans in Khorasan provinces make dizi pots from unique stones. cracked and soaked bread like a soup. Abgoosht well developed establishments are called dizi-sara You can have dizi in many after the Persian famines to not (the house of dizi). People get to- other countries around Iran, as lose even one calorie of ingredi- gether on big social tables, the culinary cultures with varied ents. So, when the “goosht-kou- floor, or even on beds in restau- recipes have inherited it. Dizi bideh” is leftover, some cooks rants to enjoy this hearty meal. traveled to many neighboring mixed it with eggs and fried the In the past, four or even eight countries and mixed with their dough in a shallow pan to pre- people shared a big pot of dizi own kitchen. Piti is a kind of serve the food even longer. without knowing each other. abgoosht famous in south Cau- That was a fun way to talk about casian countries like Azerbaijan Abgoosht with politics, society, and work. Dizi and parts of Georgia. Also, Iraqi various side dishes in Iran is also served in gahveh-khane people enjoy tashreeb, the same tappersia.com (Iranian coffee house) as a lunch cooking pattern of dizi making Some unique Iranian side dishes make the taste of dizi unforgettable, Some unique Iranian side that ends with two or three cups and eating that assimilated in side dishes like torshi (pickled vegetables), fresh herbs (mostly reddish dishes make the taste unfor- of tea with hookah for smoking Iraqi culinary traditions. and basil), strained yogurt with shallots, etc. TASNIM NEWS AGENCY.

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