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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 acoperite de arcade.

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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

“.....my mother taught me that tea drinking is like kissing”....

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 imperiului.

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.

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..

Trestia de zahăr se cultivă în Iran încă din mileniul întâi înainte de Hristos.

Sugarcane cultivation has a long history in Iran and according to most researchers and historians; it goes back to the first millennium B.C.

The wonderful smell of the spice stalls in the Bazaar perfume the area all around.

Nice display of spices at the bazaar in Isfahan. The 7 spices are turmeric, ginger, cinnamon, cumin, green cumin, red pepper, black pepperCondimente asortate

dried pink rose buds and petalsPetale şi muguri de trandafir

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.

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

It all looks so fresh and bursting with flavour -and it is.

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.

Saffron is the flavour of Iran, and if you want to cook Iranian dishes at home, you should also look out for dried limes

mixture of nuts and seeds simmered in water and lime juice then salted

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.

Solid marmalade

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 salted

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.

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.

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.

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.

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.

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

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.

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.

Sound: Ardavan Kamkar - Over The Wind - Zagros

Iran

Text : Internet

Pictures: Sanda Foişoreanu

Nicoleta Leu

Internet: slides 3, 31-35

Arangement: Sanda Foişoreanu

www.slideshare.net/michaelasanda