Nature Capital of Iran
The city of Yasuj in southwestern Iran is the capital of Kohgiluyeh and Boyer-Ahmad Province and home to various nomadic tribes. Bashar River flows through the city which is situated at the foot of the Zagros Mountain range and 20-kilometers from the snow-capped Mount Dena which is considered one of the most challenging climbs in Iran.
Surrounded by thick oak, Persian turpentine and maple forests, Yasuj has continentally-influenced Mediterranean climate and experiences high annual snow and rainfall.
The name Yasuj is believed to mean the ‘place where jasmine flowers grow in abundance’ in the local dialect. The city has come to be known as the Nature Capital of Iran because of its lush vegetation, fertile soil and scenic waterfalls.
Despite the city’s sign welcoming visitors to the land of Ariobarzanes the Brave (368-330 BC) -- the Achaemenid (550-330 BC) military commander who led the Persian army at the Battle of the Persian Gate against Alexander of Macedonia in the winter of 330 BC-- Yasuj is a fairly young city that was founded in 1965 nearly six kilometers from the much older city of Talle Khosrow. At the time, Yasuj was a small town with only one main street.
The city’s Historical attractions include the Old City of Dehdasht, which was founded by the Sassanids (226-651 CE) and later flourished under the Seljuqs (1038-1118) and Timurids (1370–1507), Kheyrabad Chahar Taqi, which is the ruins of an ancient Fire Temple built by the founder of the Sassanid dynasty Ardashir I (180-242) the Unifier, Cheshmeh Belqeis Garden, which locals believe was created in Sassanid times and revived in the Pahlavi era (1925-1979), and Charam Fortress which was built by the feudal lords of the region in the mid-Qajar era (1785-1925).
Yasuj’s natural attractions include Sisakht planes, where according to legend 30 Persian braves fell in battel, Tamoradi Canyon with its springs and 15-meter waterfall, Mishi Spring, Ganjeyi Canyon, Yasuj Waterfall and Yasuj Forest Park.
Top things to do:
Top foods to try:
- Nan-e Baleat- A dark brown traditional bread made from acorn flour.
- Sholeh Massi- A soup made with Dough (Persian yogurt drink), rice, pennyroyal and caramelized onion, served with fresh local butter.
- Ash-e Kardeh- A soup made with a local herb named Kardin (Biarum bovei) that is marinated in lime juice and cooked with rice and wheat.