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Gateway to Iranian History

Bam is located 180 kilometers southeast of the city of Kerman and is considered to be the second largest city in Kerman Province. Bam is the only Iranian city to be registered as a UNESCO World Heritage Site.

Bam has arid climate and due to its proximity to deserts experiences extreme climate variations as a result of which the city sometimes has the hottest summers and coldest winters in the country.

The city was located along the Silk Road and was an important military and trade center in the Sassanid era (226-651 CE).  The last ruler of the Zand Dynasty Lotf Ali Khan (1769-1794) fled to this city where he was ultimately captured by Agha Mohammad Khan (1742-1797), the first of the Qajar dynasty (1785-1925).

The current city of Bam is built around the Bam Citadel or Arg-e Bam, which is also the city’s main attraction. This fortress city dates back to the Achaemenid era (550-330 BC) and was inhabited for over 20 centuries before being abandoned in the late 19th century when its inhabitants moved to the current city of Bam.

The citadel was built to withstand long sieges and was impenetrable when its gates were closed. It was also the largest adobe structure in the world but 80 percent of it was destroyed in a devastating earthquake in 2003. Since then efforts have been underway to restore this ancient citadel.

Iran is one of the main producers of dates in the world and produces over 400 different types of dates, 15 of which are known in international markets. One of these 15 date varieties is the Mazafati, a soft black date, which is exclusively produced in Bam.  


Gateway to Iranian History

  • Population


  • Coordinates

    29°06′22″N 58°21′25″E

Top Things to do:

Top foods to Try:

  • Ab Baneh- A watery soup made with crushed wild pistachio and garlic. This dish is usually mixed with small bread pieces.
  • Chaghouk Berizou- A watery meatball and potato soup served with fresh herbs, local bread and yogurt.
  • Changmal- A buttery dessert made with dates, crushed walnut, cardamom, and cinnamon.