Takht-e Jamshidâ€ or â€œPersepolisâ€ is the local name of the capital of Achaemenid empire, which in terms of vastity, glory and grandeur is the main ancient treasury remained from this era in Iran. The historical name of this place as cited on inscriptions of palaces is Parsa which means the city of Persian people. ( Iran Hotelbooking )
The Symbol of Iran Glory
Persepolis is located 57 KM away from Shiraz and it is actually a part of Marvdasht city. This artifact has been constructed in the mountain range of "Rahmat" which means "mercy" in Persian.
The construction process of Persepolis began in 512 BC under the command of Darius, the great and then
continued by his successors Xerxes the Great (Khashayarsha) and Artaxerxes I (Ardeshir- the first). Its construction lasted approximately 120 years. ( 5 star hotels in iran )
This precious complex is composed of these major parts:
- Official and ceremonial palaces
- Small private palaces
- Royal treasury
- Protective castles and walls
â€œApadanaâ€ is the oldest palace of Persepolis. This palace was built by Darius, the great command and it was used for holding New Year celebrations and accepting representatives from affiliated countries.
â€œTacharaâ€ which means winter house is also attributed to Darius and it was his private palace.
â€œHadishâ€ that means a high place had been the name of Xerxes palace which was built on the highest southern part of Persepolis. Xerxes named his palace â€œHadishâ€ as it was his wife name too.
In addition to the palaces listed here, there were some other palaces and buildings too.
Unfortunately in years after, Alexander, a Greek general officer assailed to Iran in 330 BC and burned this glorious place. However, the ruins of the royal kingdom of Darius is still one of the most attractive places at Fars province which attracts lots of foreign and domestic tourists annually to this district and UNESCO has registered the name of Persepolis amongst the world heritage sites from 1979.
more variety than you might think. First, thereâ€™s koobideh, ground meat
seasoned with minced onion, salt and pepper. It sounds simple, but the taste is
sublime. There is kebab-e barg, thinly sliced lamb or beef, flavored with lemon
juice and onion and basted with saffron and butter. Chicken kebab, known as joojeh,
is traditionally made from a whole chicken, bones and all, for more flavor
(although in American restaurants itâ€™s often made from skinless chicken
breast), marinated in lemon and onion, and basted with saffron and butter. If
youâ€™re lucky, youâ€™ll find jigar, lamb liver kebab, garnished with fresh basil
leaves and a wedge of lemon. (Hotel Tehran)
Dotted with brightly colored dried fruit and
nuts, like little jewels, this is a sweet-and-savory dish that shows off some
of the native ingredients of Iran, including pistachios, almonds, candied
orange peel, barberries, carrots and saffron. Itâ€™s cooked with a little sugar
to balance the sourness of the barberries. Jeweled rice is served for special
occasions, particularly at weddings, because the sweet elements symbolize a
sweet life. Itâ€™s traditionally served with chicken, which contrasts nicely with
the sweetness. (Hotel Iran
textured soup full of noodles, beans, herbs and leafy greens like spinach and
beet leaves. Itâ€™s topped with mint oil, crunchy fried onions and sour Kashk, a
fermented whey product eaten in the Middle East that tastes akin to sour
yogurt. The noodles, which made their way to Iran from China, are thought to
represent the many paths of life, and this soup is traditionally served when
someone sets off on a long journey. Because of its auspicious ingredients, itâ€™s
also part of the menu for Norooz, the Persian new year, which occurs at the
spring equinox in March. (Iran Hotel)