اجاره ماشین یا استفاده از قطار

تصمیم در مورد اجاره ماشین در تهران یا گرفتن قطار یکی از مهم ترین تصمیمات قبل از سفر شماست

 منطقه شهری یا روستایی

 محدوده جغرافیایی

 پوشش ریل

به عنوان مثال، سوئیس توسط یک شبکه گسترده قطار عبور می کند، در حالیکه قطار در ایران کمیاب است

 تعداد مسافرین

 چمدان

 بچه ها

سفر قطار

چند مورد برای اجاره ماشین بدون راننده

Iran car rental and holy places

Iran is a beautiful place to visit it has many beautiful resorts to go and  enjoy your trip travel to Iran with rent a car in Iran will be better. you can reserve services like economic car rental in Tehran or Tehran airport transfer or car insurance in Tehran but first of all you should find a best rental car in Iran because Iran has a lot of holy places which are the heritage of Muslims and you can visit all of them with your car

Upper Bast

Bast Shaykh Toosi

This Bast is 86 meters in length and situated on the west of Inqilab courtyard. The west part of the sanctuary leads to shohada square.

Bast Shaykh Tabarsi: This Bast is 86.50 meters in length and connected to the south of Inqilab. From the north it is connected to Tabarsi Avenue. The beautiful courtyard has a number of fourteen minarets and three fountains to add

Lower Bast

Bast Shaykh Hur Ameli

This Bast is located on the south east side of the Shrine. On the western front it is connected to Inqilab courtyard and Payeen Khiyaban on the east. It is around 115 meters long.

Bast Shaykh Bast

It is located on the south of Dar Alvilayah porch. A major portion of the area is dedicated to the servants of the Holy Shrine.

Besides these Basts, there is a beautiful rectangular mosque connected directly to the entombment compartment. It is popularly known as Masjid¬e-Bala e sar e Mubarak e Hazrat. This holy mosque is one of the highlighting attractions for pilgrims, particularly because this mosque is the oldest existing mosque in Mashhad

Qom, Tehran

This city is situated in the South of Tehran, the Iranian capital. This place is the burial place of Imam Ali Al¬Redha’s sister, Lady Fatema Al¬Ma’asuma. The three daughters of the ninth Imam are also buried there. This place is the one of the most striking attractions for Zahirs visiting Qom for visiting Holy places. This place is also very important for the city’s economy. The beautiful mosque along with its spiritual value welcomes pilgrims across the board. The mosque consists of a burial chamber along with three prayer halls and three courtyards. Three prayer halls are large enough to accommodate a massive number of pilgrims and are named as Tabatabai, Bala Sar, and Adham. Since Qom is regarded as the foundational place of the Iranian Revolution, the Fatima Masoumeh shrine was given much prominence in their times and hence was enlarged extensively. Adding to that, three balconies were built in the year 1519 AD. One of the balconies is “The Golden Balcony”, on the top of which an epigraph with a blue background with a glorious is Hadith inscribes as “Those who die with the love of the Family of Muhammad (PBUH), die like the martyrs”. Second balcony, Aineh balcony, which got its name from the mirror work on the area. Around mere one meter of the wall is crafted with stone work while the rest of the covering is all mirror art manifestation

Iran is one of the most important asian countries and it is home to one of the world's oldest civilizations.Iran consists of the Iranian Plateau, with the exception of the coasts of the Caspian Sea and Khuzestan. It is one of the world's most mountainous countries, its landscape dominated by rugged mountain ranges that separate various basins or plateaux from one another. The populous western part is the most mountainous, with ranges such as the Caucasus, Zagros, and Alborz, the last containing Mount Damavand, Iran's highest point at 5,610 m (18,406 ft), which is also the highest mountain on the Eurasian landmass west of the Hindu Kush. The northern part of Iran is covered by the lush lowland Caspian Hyrcanian mixed forests, located near the southern shores of the Caspian Sea. The eastern part consists mostly of desert basins, such as the Kavir Desert, which is the country's largest desert, and the Lut Desert, as well as some salt lakes.The only large plains are found along the coast of the Caspian Sea and at the northern end of the Persian Gulf, where the country borders the mouth of the Arvand river. Smaller, discontinuous plains are found along the remaining coast of the Persian Gulf, the Strait of Hormuz, and the Gulf of Oman.Although tourism declined significantly during the war with Iraq, it has been subsequently recovered. About 1,659,000 foreign tourists visited Iran in 2004, and 2.3 million in 2009, mostly from Asian countries, including the republics of Central Asia, while about 10% came from the European Union and North America. Since the removal of some sanctions against Iran in 2015, tourism has re-surged in the country. Over five million tourists visited Iran in the fiscal year of 2014–2015, four percent more than the previous year

Alongside the capital, the most popular tourist destinations are Isfahan, Mashhad, and Shiraz. In the early 2000s, the industry faced serious limitations in infrastructure, communications, industry standards, and personnel training. The majority of the 300,000 travel visas granted in 2003 were obtained by Asian Muslims, who presumably intended to visit pilgrimage sites in Mashhad and Qom

Rent a van or build camper van

Iranian food and restaurant

Travel to Iran yields a stunning variety of culinary delights. Going to restaurant can be a part of you travel you can go to restaurant with Tehran tour or you can rent a car in Tehran or rent a car in Iran and go to best restaurant .tour tourist in Iran take you to good restaurant

 Between the familiar kebab and the decidedly outré grilled lamb’s testicles, there’s a vast spectrum of foods: caviar, pickle, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country

Take a look at Iran’s place on the map and it’s easy to understand why the scope of native foods is so wide. Once the center of the Persian Empire, Iran neighbors the former Soviet Union countries, as well as Afghanistan, Pakistan, the Arab states and Turkey. Although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route.

What’s more, the ancient warrior-king of Greece, Alexander the Great, conquered the Persian Empire back in the 4th century, and later it was invaded by Arabs, Turks, Mongols and Uzbeks. While Iranians already had a well-developed food identity before these invasions, they assimilated what the outsiders brought in. Think Russian-style borscht with cumin and cilantro and Chinese noodles in a soup of beans, herbs and sour fermented whey

Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. A bright, sensuous, fruit-and-herb filled cuisine was born

A core curriculum of classic Persian favorites can be found on most Persian-American restaurant menus. Here are 10 to try. Noosh-e jan! (Yes, that’s Farsi for “bon appétit.”)

Fesenjan (Pomegranate Walnut Stew)
This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan has a long pedigree. At the ruins of Persepolis, the ancient ritual capital of the Persian Empire, archaeologists found inscribed stone tablets from as far back as 515 B.C., which listed pantry staples of the early Iranians. They included walnuts, poultry and pomegranate preserves, the key ingredients in fesenjan.

Bademjan (Eggplant And Tomato Stew)
This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up. Slightly tart, with the tang of tomatoes, lemon juice, and sometimes the juice of unripe grapes, its tanginess is kept in check by the eggplant, which is first fried on its own until golden-brown, then cooked with onions, lamb and the tomatoes and seasoning. Like all Persian stews, bademjan is thick and meant to be eaten over rice with a fork

A simple rice dish, Baghali Polo is made with saffron, green dill and fava beans. (Photo: Louisa Shafia)

Baghali Polo (Rice with Dill And Fava Beans)

In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo. Polo can be made with herbs, vegetables, beans, nuts, dried fruit, meat and even noodles, and acts as the centerpiece of the meal. This polo is particularly good in the spring, when fava beans are young and tender and dill is in season. The dish is flecked with green dill and favas, and is often cooked with very tender chunks of lamb. Alternately, it may be served alongside lamb on the bone. The rice should have a mild saffron flavor, with the saffron mixed into the rice just before serving

Zereshk Polo (Barberry Rice)

Iranians love sour flavors. Like cranberries, barberries have a vibrant red color, but they’re even more sour. This classic rice dish is studded with the red berries, which are dried and then rehydrated before cooking. The rice is cooked with plenty of butter, which helps to soften the intensity of the berries. Quince, rhubarb, green plums, sour oranges, lemons, limes, dried limes, sour cherries, tamarind, sumac and pomegranate are all used in Persian cooking to make food more tart

Gormeh Sabzi (Green Herb Stew)

Made from herbs, kidney beans and lamb, deep green gormeh sabzi satisfies two Persian flavor obsessions: it’s sour and full of herbs. The stew is seasoned with dried limes, limoo omani in Farsi. These limes are extra intense and sour, with a bittersweet taste that gives the stew a unique flavor. The other constant in gormeh sabzi is fenugreek leaves, a taste unfamiliar to most westerners. Other herbs include parsley, coriander and scallions

Ash e Reshteh (Noodle and Bean Soup)

A richly textured soup full of noodles, beans, herbs and leafy greens like spinach and beet leaves. It’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, it’s also part of the menu for Norooz, the Persian new  year, which occurs at the spring equinox in March

Tahdig (Crunchy Fried Rice)

Tahdig is the soul food of Persian cooking. It’s the crisp, golden layer of fried rice at the bottom of the rice pot, and it tastes like a combination of popcorn and potato chips, but with the delicate flavor of basmati ice. (Tahdig is usually not printed on the menu, so you may have to ask for it.) At Iranian family gatherings, there are always plenty of leftovers, but the one dish that disappears completely is tahdig. It’s eaten as a side dish, and it’s forgivable to pick it up and eat it with your fingers

A traditional wedding staple: jeweled rice. (Photo: Sara Remington, The New Persian Kitchen)

Jeweled Rice (Rice with Nuts and Dried Fruit)

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. It’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. It’s traditionally served with chicken, which contrasts nicely with the sweetness

Kebab (Lamb, Chicken, Lamb Liver, Ground Meat)

Kebabs have more variety than you might think. First, there’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 it’s often made from skinless chicken breast), marinated in lemon and onion, and basted with saffron and butter. If you’re lucky, you’ll find jigar, lamb liver kebab, garnished with fresh basil leaves and a wedge of lemon

 Sabzi Khordan (Herb and Cheese Plate)

No Persian meal is complete without a dish of sabzi khordan, or edible herbs. The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and Iranian nan (flatbread). Simply tear off a piece of flatbread, tuck a bit of the herbs and cheese and other garnishes inside, and fold it up like a rustic sandwich. The plate stays on the table throughout the meal, and the herbs are a crunchy palate cleanser between bites of stew and rice. Fresh and dried green herbs are eaten daily in Iran. The Zoroastrian new year Norooz celebrates rebirth and renewal, and the Norooz menu includes several dishes made with green herbs representing new life, including rice with herbs, an herb omelet and the herb platter

Rent a van or build camper van