DOCSLIB.ORG

Persian Delights: Escorted Tour of Iran

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Persian Delights: Escorted Tour of Iran Keystone Journeys Persian Delights: Escorted Tour of Iran September 2014 23 days: Tehran to Tehran 25 days: Auckland to Auckland Persian Delights IRAN - previously known as Persia - is a land of exceptional Come join me on a remarkable journey in this ancient beauty and remarkable contrast and is home to one of land: learn how to cook Persian delights, get fabulously the world’s oldest cultures. Throughout the years, Iranian lost in the bazaars, drink tea in the courtyards of traditional culture has infl uenced different parts of the globe from tea houses, stroll with the evening crowds and delight in the Nile River to the heart of Europe. People from all over the generous hospitality of the people of this beautiful the world have traveled the historic trade route of the country. Any one with a passion for food, history and Silk Road and marveled at the varied glory of the Persian ancient cultures will love this journey. Empire’s great civilization. This Persian tour will take you to the very depths of Iranian Culture and History. Iran is a land of exceptional beauty and remarkable contrast and we are thrilled to invite you to soak up the amazing food, history, breathtaking scenery and incredible Iranian hospitality with us. I am extremeley excited about escorting this amazing tour again to one of the worlds oldest and most alluring of cultures. Jemma Wilson, Tour Escort About Iran/Iranians: Iran - one of the world’s least visited countries - is an extraordinary place where visitors are welcomed by people who have redefi ned the word ‘hospitality’. The architecture is amazing with the likes of breathtaking mosques and the country’s history is astonishingly rich, having embraced and been dominated by countless civilisations. In its glory days as Persia, Iran was at the forefront of culture and architecture. Much of this remains today. Esfahan is one of the world’s most exquisite cities, and then there is the majesty of ancient Persepolis, the gardens of Shiraz and the sheer energy of Tehran. Iran is also about the magnifi cent tea houses, the ancient bazaars, the unique food and the people. It is a land full of warm, lively and friendly people. Iranians are Persian. Persians are not Arabs, and they do not speak Arabic. They speak Farsi and the Persian / Arab difference is a very important distinction to the people of Iran. Persian is one of the world’s oldest languages, a well-recognized tongue as early as the 6th century B.C. As you travel through this fascinating country and discover refi ned Islamic cities, colourful bazaars and ancient Persian ruins you will fi nd the warmth and hospitality of the Iranian people endearing and the profound beauty of the land mesmerising. 25 Days: Flight + Tour Package ex Auckland from Single supplement: $ *per person $ * per person 10,500 twin double room 11,80 0 single room *Price subject to change until PIF *Price subject to change until PIF INCLUDES: Return Economy Class fl ights from Auckland to EXCLUDES: Transfers to/from Auckland, Visas, Travel Tehran on Emirates, **1 night stopover in Dubai plus airport Insurance, pre and post tour hotels, tips for the Driver/ transfers, Visa invitation letter for Iran, Twin/Double room Local Guides, meals not mentioned in the itinerary, optional or Single room accommodation in selected hotels with excursions/activities, personal expenses and services, daily breakfast, portage at hotels, meals as per itinerary beverages on tour not included with meals. (B - breakfast, L - lunch, D - dinner), English speaking Local DEPARTURE DATE EX AUCKLAND: Guide plus a Keystone Journeys Tour Escort from Auckland, • September 26 2014 ***airport arrival and departure transfers in Tehran, transport on tour in a private air-conditioned vehicle, internal fl ights X2 GUEST NUMBERS: in Iran, meals with local families as per itinerary, sightseeing • Min Passengers 10 fees and permits during guided time at Monuments and • Max Passengers 14 UNESCO World Heritage listed sites, city tours and market tours as per itinerary. * Business Class upgrades available. Please enquire. ** Stopover only applicable to those booking Land & Flight package *** Arrival / departure transfers only applicable to those booking Land & Flight package. Transfers available outside group airfare times, please enquire. Jemma Wilson Keystone Journeys Email: [email protected] | [email protected] Phone: +64 (0) 7 542 9308 About Persian Cuisine & Wine: Iranian (Persian) food is is ancient, unique and chefs were and still are women. From the palaces of the cosmopolitan. Since the beginning of civilization a Persian Kings to the average housewife, women have series of peoples have invaded and conquered the had fabulous skills preparing exquisite cuisine. Most men area exposing new foods and new ideas. The ancient do no cook but expect the best food from their wives or Babylonians, Assyrians, Persians, Greeks, Romans and mothers. Iranians regard most foods at restaurantsas Turks are just a few of the groups that have had an second-class and homemade food is precious and more infl uence on Iranian culture and its cuisine. Iranians often appreciated. choose what foods will be served by following a set of food rules that originated from ancient Greek medicine. The history of wine making and wine drinking is an old Foods are classifi ed as either “hot” or “cold”, depending one in Persia. Wine drinkers today will be familiar with on the food’s heating or cooling effect on the individual the word Shiraz, the name of a town in southwest Persia (rather than the food’s actual temperature). famed for its grapes. Shiraz is alleged as the source of the Rhone Valley grapes in Avignon; this makes it clear Hot foods include meats, sweets, and eggplant. Yogurt, that the prestige of the town and its grapes was fabled in cucumbers and fi sh for instance classify as cold. Iranians antiquity and the middle ages. It was also the Shiraz grape try to serve a balance of hot and cold foods at every which was brought to Australia in the early nineteenth meal. Iranian cuisine in general uses only small amounts century. But the history of wine making in Persia is much of red meats (mainly beef or lamb) emphasizing larger older; archaeological investigations have shown that in amounts of grains, fruits and vegetables. The cuisine is fact it was in Persia that the earliest wine in world history largely based on berenj (rice) and breads i.e. nan, lavash was made - and Persians continue a love affair with wine and sangak. Meat - chicken and lamb - is most commonly for many years. With the coming of Islam however, the eaten as kebabs and koftas and yogurt (an Iranian consumption of wine and other alcoholic beverages was mainstay) are often added to soups and stews (khoresh). deemed haram (illicit). Fruits such as quince, pears, grapes, dates, apricots and Iranian melons fl avored with rosewater are typically eaten for dessert. Halva and baklava are common and Chay tea is Iran’s most treasured beverage with ghahve (coffee) coming a close second. Central to Persian cooking are the numerous rice dishes available: some containing almonds, pistachios, raisins, glazed carrots or orange peels; others with vegetables and spices, some occasionally with meat. Rice dishes are most often perfected and fi nished by the use of specially prepared Iranian saffron and cooked slowly after boiling. Iranians use a variety of breads which are mostly fl at and all are baked in special ovens similar to clay ovens in Indian restaurants. In Iran the bread is bought fresh every day and sometimes for each meal. Iranians consume of all kinds of meat - except pork for those who follow the religious codes. The meat has to be slaughtered in a certain way according to religious prescription. The people who follow such practices purchase their meat from special halal meat shops. Halal means ‘permitted’ and is normally referred to shops selling meat slaughtered according to the Islamic prescribed codes. Iranians are avid consumers of dairy products and many still make their own yogurt and cheese at home. Iranian food is varied and changes from area to area, the result is a feast of fl avors and textures. Women have had a great infl uence in the history of cooking in Iran. The best Important Notes: FEMALE TRAVELERS: ALCOHOL: Hejab, the ‘traditional’ Iranian dress code for women, According to Islam, it is forbidden to drink alcohol at all. require them to be covered modestly in public. Wear a Approx 90% of Iranians are Muslims who adhere to Shia scarf and loose fi tting clothing. A Manteau or roo-poosh (a Islam. It is forbidden to bring alcohol into Iran and even long/short cost/shirt dress) is what most Iranian women though moral codes have relaxed, you are a guest and wear. Watch the local women and folow their lead. should follow as those around you. MALE TRAVELERS: Everyone needs to adhere to the Islamic clothing rules of Iran; men included. Shorts are not readily accepted. Only the hands, neck and head should be visible. Wear shirts and short sleeves rather than tshirts. The buttons on the shirt must not be open to reveal too much chest. GREETINGS: Greet people of the same sex with a hand shake, three kisses or both. Avoid physical contact with unrelated people of the opposite sex. Place your hand over your heart and bow slightly to greet them instead. Avoid political discussions. Itinerary DAY 1A: DEPART AUCKLAND / 26 SEPTEMBER 2014 (D) survived the 1773 earthquake.The Azerbaijan Museum displays pre- historic and historic artifacts from the Tabriz area. A number of exhibits are Depart Auckland on Emirates at 17.55pm.
Load more

Recommended publications
  • A Program of the Stanford Alumni Association March 17 to April 1, 2019
    STANFORD TRAVEL/STUDY JUDITH KEYANI, IRAN, 2016 MOSQUES AND MONUMENTS OF PERSIA March 17 to April 1, 2019 a program of the stanford alumni association Few countries in the world spark the imagination—or create misconceptions—in the minds of Americans as does Iran. In the past 10 years, Stanford has led scores of educational travelers to this cultural and historical gem, and time and again, they return with stories of the country’s amazing sights and of the Iranian people’s incredible warmth and hospitality. “Eye-opening,” “extraordinary,” “humbling” and “not to be missed” are just some of the glowing terms Stanford travelers have used to describe this exceptional destination. Join us and faculty leader Ali Yaycioğlu as we delve deep into a country that is at once full of—and ever on the verge of making—history. BRETT S. THOMPSON, ’83, DIRECTOR, STANFORD TRAVEL/STUDY Highlights VIEW priceless archaeo- STROLL through PONDER the past logical treasures, including peaceful gardens where amid the ruins of legend- the Iranian crown jewels Sufi poets meditated in ary Persepolis, Darius I’s and a collection of rare medieval times, and marvel ceremonial capital and one miniatures, in the museums at the tiled mosques and of the best-preserved sites of Tehran. squares of Isfahan. remaining from the ancient world. COVER: ISFAHAN SHEIKH LOTFOLLAH MOSQUE, ISFAHAN Faculty Leader ALI YAYCIOG˘ LU was born and raised in Ankara, Turkey. His fields of interest include the transformation of the Ottoman Empire in the 18th and 19th centuries. His books and articles focus on the restructuring of economic, political and legal institutions and practices as well as ideas about social order, life and death in this transformative period.
    [Show full text]
  • MASTER's THESIS Tourism Attractions and Their Influence On
    2009:057 MASTER'S THESIS Tourism Attractions and their Influence on Handicraft Employment in Isfahan Reza Abyareh Luleå University of Technology Master Thesis, Continuation Courses Marketing and e-commerce Department of Business Administration and Social Sciences Division of Industrial marketing and e-commerce 2009:057 - ISSN: 1653-0187 - ISRN: LTU-PB-EX--09/057--SE 1 Master Thesis Tourism Attractions and their Influence on Handicraft Employment in Isfahan Supervisors: Prof.Dr.Peter U.C.Dieke and Prof.Dr.Ali Sanayei By: Reza Abyareh Fall 2007 2 Master Thesis Tourism and Hotel Management Lulea University of Technology (Sweden) and University of Isfahan(Iran) Tourism Attractions and their Influence on Handicraft Employment in Isfahan Supervisors: Prof.Dr.Peter U.C.Dieke and Prof.Dr.Ali Sanayei By: Reza Abyareh A Master Thesis Submitted in partial fulfillment of the requirements for the award of Master of Tourism and Hotel Management in Lulea University of Technology. Fall 2007 3 In The Name of God ----------------------------------------------------------------------------- Dedicated to My parents and my sister,the most important three persons in my life. 4 Contents ----------------------------------------------------------------------------- Acknowledgements 1 Overview 7 Introduction 7 Key Words 8 Description of Research Problem 9 Importance and Value of Research 10 Record and History of Research Subject 11 Purposes of Research 12 Research Questions 12 Sample size 13 Research Method 13 Tools for Collecting Data 13 Data Collection and Analysis
    [Show full text]
  • Joojeh Kebab
    Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز
    [Show full text]
  • Day 1: Flight from Your Home Country to Tehran
    Day 1: Flight from your home country to Tehran We prepare ourselves for a fabulous trip to Great Persia. Arrival to Tehran, after custom formality, meet and assist at airport and transfer to the Hotel. O/N: Tehran Day 2: Tehran After breakfast, full day visit Tehran: Niyavaran Palace, Imamzadeh Saleh & Tajrish Bazaar O/N: Tehran The Niavaran Complex is a historical complex situated in Shemiran, Tehran (Greater Tehran), Iran. It consists of several buildings and monuments built in the Qajar and Pahlavi eras. The complex traces its origin to a garden in Niavaran region, which was used as a summer residence by Fath-Ali Shah of the Qajar Dynasty. A pavilion was built in the garden by the order of Naser ed Din Shah of the same dynasty, which was originally referred to as Niavaran House, and was later renamed Saheb Qaranie House. The pavilion of Ahmad Shah Qajar was built in the late Qajar period.During the reign of the Pahlavi Dynasty, a modern built mansion named Niavaran House was built for the imperial family of Mohammad Reza Pahlavi. All of the peripheral buildings of the Saheb Qaranie House, with the exception of the Ahmad Shahi Pavilion, were demolished, and the buildings and structures of the present-day complex were built to the north of the Saheb Qaranie House. In the Pahlavi period, the Ahmad Shahi Pavilion served as an exhibition area for the presents from world eaders to the Iranian monarchs. Imamzadeh Saleh is one of many imamzadeh mosques in Iran. The mosque is located at Tajrish Square in Tehran's northern Shemiran district.
    [Show full text]
  • Amunowruz-Magazine-No1-Sep2018
    AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein,
    [Show full text]
  • BREAKFAST DESSERT SMALL BITES LUNCH Burger with Fries Fries
    BREAKFAST SMALL BITES Burger with fries Brioche French Toast 24 Sigara Borek 16 With poached fig, pistachio, banana and maple syrup Filo pastry filled with feta and potatoes, Pulled lamb burger 26 served with tzatziki With feta, greens and Siracha aioli Greek's Breakfast 18 Vege burger 24 Eggs any style with Turkish Pide, feta, Fried calamari 20 olives and vine tomato With spicy aioli With potato patty, greens and hummus Fried Chicken 16 Turkish Mince on Toast 24 Turkish spiced, Crispy coated served with aioli With poached eggs, vine tomato and parmesan cheese fries Rosti Benedict 24 LUNCH Agria rosti, wilted spinach,poached eggs, vine tomatoes Straight cut fries 8 Souvlaki wrap 20 and hollandaise Aioli, tomato sauce Salad, tzatziki, hummus, tabouli in Greek flat bread Choice of : Salmon | Mushroom | Fried chicken Choice of: Pulled lamb | Roasted chicken | Halloumi | Falafel CURLY FRIES 8 22 Aioli, tomato sauce Gozeleme Slow Cooked lamb 29 Traditional Turkish hand rolled yufka dough, sealed and Hummus, tomato salsa, toasted almonds, cooked over the grill, served with tzatziki, sumac onion feta crumb and flat bread and red pickle Choice of: Spinach & feta | Lamb mince, onion & cheese Lunch plate 25 DESSERT Chickpea rice pilaf, homemade tomato sauce, chopped salad and tzatziki Baklava 18 Choice of: Roasted chicken | Falafel | Lamb meatballs Traditional baklava with pistachio coated ice cream MEZZE PLATTER 38 Dolma vegan on req 22 topped with pashmak Hummus, tzatziki, babaganoush, tabouli salad, Stuffed capsicum with herbs, currants, and
    [Show full text]
  • Culture of Shiraz
    1 AKPIA @ MIT - Studies on ARCHITECTURE, HISTORY & CULTURE History and the Production of the “Culture of Shiraz” Setrag Manoukian Introduction My research project at the Aga Khan Program for Islamic Architecture at MIT focused on the production of knowledge in contemporary Shiraz and in particular on some of the most visible products of this evolving concatenation: the buildings and public initiatives that mark the landscape of Shiraz today.1 These diverse products are constructed, presented, and interpreted mainly through the modality of history, which constitutes the main frame of reference to imagine the city and its place within the Iranian nation. Public history The Islamic Republic, since its inception, has devoted many efforts to the control of public space. These efforts have been oriented toward mapping revolutionary discourse onto streets and squares through images, texts, and objects as well as toward conforming existing images, objects, and texts to what were perceived as the tenets of the new state.2 1 I spent January and February 2004 at AKPIA at MIT and found a lively intellectual community that helped me to sharpen my views. I wish to thank Nasser Rabbat, Heghnar Watenpaugh, and Susan Slyomovics for their insights. 2 For descriptions of revolutionary images, texts, and objects and their relevance in the construction of the revolutionary state see Michael M. J. Fischer and Mehdi Abedi, Debat- ing Muslims: Cultural Dialogues in Postmodernity and Tradition (Madison: University of Wisconsin Press, 1990) and more specifically Peter Chelkoswski and Hamid Dabashi, Staging a Revolution: The Art of Persuasion in the Islamic Republic of Iran (London: 2 A dispersed set of operations projected a forceful regime of signs, struc- turing a prescriptive field that regulates what can be made public.
    [Show full text]
  • Timeless Tehran the Cultural Journey
    CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran.
    [Show full text]
  • Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread
    Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure.
    [Show full text]
  • See the Document
    IN THE NAME OF GOD IRAN NAMA RAILWAY TOURISM GUIDE OF IRAN List of Content Preamble ....................................................................... 6 History ............................................................................. 7 Tehran Station ................................................................ 8 Tehran - Mashhad Route .............................................. 12 IRAN NRAILWAYAMA TOURISM GUIDE OF IRAN Tehran - Jolfa Route ..................................................... 32 Collection and Edition: Public Relations (RAI) Tourism Content Collection: Abdollah Abbaszadeh Design and Graphics: Reza Hozzar Moghaddam Photos: Siamak Iman Pour, Benyamin Tehran - Bandarabbas Route 48 Khodadadi, Hatef Homaei, Saeed Mahmoodi Aznaveh, javad Najaf ...................................... Alizadeh, Caspian Makak, Ocean Zakarian, Davood Vakilzadeh, Arash Simaei, Abbas Jafari, Mohammadreza Baharnaz, Homayoun Amir yeganeh, Kianush Jafari Producer: Public Relations (RAI) Tehran - Goragn Route 64 Translation: Seyed Ebrahim Fazli Zenooz - ................................................ International Affairs Bureau (RAI) Address: Public Relations, Central Building of Railways, Africa Blvd., Argentina Sq., Tehran- Iran. www.rai.ir Tehran - Shiraz Route................................................... 80 First Edition January 2016 All rights reserved. Tehran - Khorramshahr Route .................................... 96 Tehran - Kerman Route .............................................114 Islamic Republic of Iran The Railways
    [Show full text]
  • The Role of Qibla in the Orientation of the Traditional Mosques in Dezful City
    Bagh- e Nazar, 16 (70):55-70 /Apr. 2019 DOI: 10.22034/bagh.2019.84964 Persian translation of this paper entitled: نقش قبله در جهت گیری مساجد سنتی شهر دزفول is also published in this issue of journal. The Role of Qibla in the Orientation of the Traditional Mosques in Dezful City Hamed Hayati1*, Marziyeh Fakheri Ra’ouf2, Bahareh Karavani3 1. Professor and assistant professor, architecture department, Islamic Azad University, Ahwaz Branch, Ahwaz, Iran. 2. M. A. student, architectural engineering, Jihad University, Khuzestan Branch, Ahwaz, Iran. 3. M. A. student, architectural engineering, Jihad University, Khuzestan Branch, Ahwaz, Iran. Received 2018/07/17 revised 2018/11/03 accepted 2018/12/02 available online 2019/03/21 Abstract Statement of the Problem: Since the advent of Islam, the design of mosques have been really important to the Islamic architects. Its importance is well-evident in the designing of all its elements which has introduced the mosque as the most outstanding edifice in Islamic architecture. Since long time ago, mosque architectures and designers have esteemed certain principles regarding the preservation of an orientation towards the God from the beginning of an individual’s entry to the mosque till facing towards the Qibla as well as the maintenance of hierarchal movements. Thus, the most important problem of the present study is the role played by Qibla in spatial organization of the mosque. Based thereon, the issue has been investigated in the architecture of the traditional mosques in Dezful in terms of the spatial axis and movement hierarchy considerations so that the ground could be set for the designing and constructing of the contemporary mosques.
    [Show full text]
  • Life Science Journal 2015;12(7)
    Life Science Journal 2015;12(7) http://www.lifesciencesite.com Feasibility Study of Tourism Development Impacts on Stable Regional Development Dimensions: The Case Study Rahim Abdollah Fam1 and Parviz Kesavarz2 1 Department of Social Science, Bonab Branch, Islamic Azad University, Bonab, Iran. 2 (Corresponding Author), Department of Management, Bonab Branch, Islamic Azad University, Bonab, Iran. E-mail: [email protected]. Abstract: Without a doubt one of the most important challenges the region programmers are facing in many countries are issues related to sustainability and sustainable regional development. There are several factors that could have influenced the sustainable development in the region. One of these factors could be tourism and its consequences. Comprehensive study of the impact of tourism in the region requires a regional study in the context of sustainable development. District of Kandovan Tourism with over 850 years of being in the western foothills of the Sahand Mountains in the East Azerbaijan province has an influential impact in attracting Tourism and regional & national development by diverse and pristine nature and cultural and historical authenticity. The present study reviews the concepts of sustainable tourism, sustainable development implications of tourism on the region. This method is based on analytic methods for data collection and data archival and field methods have been used. Statistical Society is Tourism and tourists as well as residents and officials in the region that Cochran method is being used to determine the number of samples. Achieved sample size is 341 people from a random distribution of the questionnaire. Results gathered represent that despite positive economic impact on some aspects of the social and environmental aspects, results are often negative that help to regional instability.
    [Show full text]