Mahmoud Abad is a fishing and farming town in Mazandaran Province, which borders Nour in the west, Amol in the south, and Fereydoun Kenar and Babolsar in the east. Mahmoud Abad, which was once part of the city of Amol and served as its port, has humid subtropical climate with cool and humid winters.
The history of the city goes back to 1889 when Haj Mohammad Hassan Khan Isfahani began development efforts in the city during the reign of Naser al-Din Shah Qajar (1831-1896). Haj Mohammad Hassan Khan built a mosque, caravanserai, public bath, port and a small railroad track leading to the Alborz Mountain in the hopes that he could turn this city into an important trade center.
Despite his efforts, Haj Mohammad Hassan Khan Isfahani’s failed in his attempts and Mahmoud Abad fell into ruin until the Pahlavi era when the founder of the dynasty Reza Shah (1878-1944) commissioned urban planning efforts in the city. Three main streets, a number of smaller roads, silos and modern buildings were constructed in the city.
A new wharf was built in Mahmoud Abad and the city quickly became an important point for rice and kenaf exports to Russia. Silkworm compounds became popular in Mahmoud Abad and the city also entered the silk trade.
The city is a fishing town and the fishmongers market is one of the most frequented parts of the city where customers can buy fresh catch every day. Mahmoud Abad is a great place to try seafood dishes local to Mazandaran Province.
Many Iranians have vacation homes in Mahmoud Abad and the city has a large number of villas, resorts, hotels and apartment hotels where travelers can stay to enjoy a relaxing vacation on the Mahmoud Abad beach by the Caspian Sea.
Top things to do:
- Caspian Sea
Top foods to try:
- Mahi Shekam Por or Stuffed fish - Caspian white fish filled with a stuffing consisting of coriander, cilantro, mint, garlic, walnut, pomegranate paste and crushed pomegranate seed, seasoned with turmeric and black pepper. This dish is served with Caspian sticky rice (Kateh).
- Naz Khatoun- A dip made of grilled eggplant, garlic, grape verjuice, and angelica powder.
- Morq-e Torsh or Sour Chicken Stew – This stew consists of a split pea, verjuice, chicken, tomato paste and fresh coriander and is served with sticky Caspian rice (Kateh).