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Hormozgan university of medical sciences
         
Qeshm island
is situated in the north of Hormoz straight. Qeshm city is located in the
north-east of the island. The weather is hot and humid over there.It was
also called "Altavileh" (long) island due to its long length. In the time
of Mongol upheaval, the Head of Touran tribe resided in Qeshm and tried to
develop it, so he was entitled to Touranshah.
In 1507 AD., the Portuguese constructed important military fortifications
and this situation continued till the reign of Shah Abbas Safavid.
In 1645 AD., the Dutch gathered an important military force in the Persian
Gulf and occupied Qeshm island under the pretext that Iran has not
observed the contents of the commercial treaty. But they left the island
due to its hot weather.
water cistern Qeshm island
After the death of Nader Shah in 1747 AD., domination of Iran over the
Persian Gulf was weakened and Javasem Arab tribes expanded their violation
and finally in 1760 AD., conquered the island.
In 1882 AD., Basaidou in Qeshm island was chosen as England military Naval
Base. English left the island due to its hot weather.
After Islamic Revolution in 1979 AD, Qeshm became more important and was
declared the second "Trade Free Port" of Iran in 1989. In 1990, the
customhouse was stablished in the island and it is one of the busiest
commercial and industrial regions in the Persian Gulf and Omman sea. With
mobilizing this port, commercial exchanges with neighboring states
expanded considerably.
portugese
fort
Island
Names
Qeshm, the largest Island
in Iran and Persian Gulf, has had several names in its past. Some of the
previous names are as follows: Bourkhat, Deraz, Kavan, Abr Kavan, Bari
Kavan, Ebne Kavan, Abar Kaman, Abar Kanan, Kish, Ghis, Loft, Basaeedou,
Qeshm, and finally Qeshm.
In Dehkhoda’s Dictionary, Qeshm has the following meanings: what people
are made of, Nature, Narrow water may, etc.
The traditions and customs of people on the islands of Qeshm, Hormoz, Lark
and Hengam have been pretty much the same. They have seldom been exposed
to western and foreign cultures and phenomena. The people are generally
patient, warm blooded, hospitable, and friendly. They socialize warmly and
have a high degree of solidarity.
Qeshm island’s people always help together in unforeseen events and stay
to gather in time of need.
They are strict Muslims and believe in the principles of Islam. Their
ceremonies and religious Eids are under the auspices of Islamic customs
and traditions.
 Beliefs
and Convictions
-
They do not like mutton
and like to eat goat meat.
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They believe fish
to be cold and think crab, lobster and shrimp to have warm meat
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If one of their
boats are in a Typhoon, they promise god to visit a holy shrine of feed
the needy or fast for 5 to 10 days if they get out of the situation.
After reaching shore safely, either immediately or maximum within a week
they would do as they promised.
Local
Foods
On Qeshm
Island, fish, shrimp, crab, mutton, beef dates, flour, sugar, oil and
other food items are used to prepare delicacies, including desserts.
"The people
of Qeshm make various dishes with Shrimp"
Such fried Shrimp, Shrimp Havari,
Boiled Shrimp, and Shrimp Roll.
A) Dried Shrimp
First Shrimp is put in water, then peeled and cleaned. It is washed with
lemon juice and salt to remove the odor. Than the dried shrimp is mixed
with rice and Turmeric or curry powder, this dish is called Havari Shrimp.
After cleaning the dried shrimp, some have it as a fast food with bread,
vegetables and dates.
B) Fresh Shrimp
First the Skin is peeled off, then they remove the intestine which is full
of dirt and mud. Then the shrimp is washed and mixed with flour /
eggs/salt and curry power. It is then fried in oil. After frying the
shrimp gets red. It is then placed in a platter and dressed with green
cucumber, red tomatoes pickles/vegetables and onions. At this point it is
ready to be served.
C) shrimp Cutlet
The shrimp must be completely washed and cleaned. Then it is grinded. The
ground shrimp is fried with flour and eggs. Vola/there you have it.
"A Variety of foods may prepared with crab"
On Qeshm Island, people
call crab ”Singo”. The residents of the ports and island on the Persian
Gulf who understand the nutritional value of crab/prepare various dishes
with it. At their parties and feast crabmeat can of then be seen.
The local folks believe crabmeat is good for backache, muscular pains in
the arms and legs, chest pain, and other muscular pains. Crab is used to
make stew, Istanbuli Rice, cut let, Havari, crab rolls, fried on an open
fire, boiled crab.
A) Crab Cutlet
For making crab cutlet, enough crab is bought and brought home. Them they
boil the crabs with salt water and let it cool down. The meat is taken out
of the bones and ground with onions. Then the grand mint is mixed with
salt, curry power and pepper. Feast your eyes and enjoy!
B) Crab Delight
First the crab is boiled and remove the meat without harming the skin on
its back or under the belly. The different cooked parts of the crab is
kept. The meat is removes and fried with potatoes and tomatoes. Then the
meat and vegetables are placed back into the skin in a way so that the
meat does not spill out. The skin edge is sewn together. If an oven is
available, the crab is put in the oven. Then they try to prepare the crab
in its original live form and serve it.
"A
Variety of foods with fish"
From the various dishes
made with Fish, we can name the following: Fish Havari, Ghalieh Fish, Tah
chin-e Fish, Fish Kabob, Fish Grilled on an open fire, Fish Rolls.
A) Sourakh or Souragh:
For Making Sourakh, The islanders obtain sardines and cut their heads off.
Then they clear the stomach and place in salt water. It is left there to
get ready for a week. Then they put Gelak or Hormoz Red Soil on it and it
is melted in the water. So it completely covers all the fish. At that
point some skin of lemon is added and closes the tin pot. They cover the
holes in the pot. After 40 days Sourakh is ready to be eaten.
B) Mahyave is made of a
type of fish called Mattota.
The fish is placed on the sands of the beach and totally dried. Then they
ground it and separate the sands from it. Some herbs and spices are added
such as curry powder, pepper coriander are added such as curry powder,
pepper coriander. Then everything is mixed to gather and kept in a bottle.
The bottle is exposed to sunlight for 20 to 30 days. After this period of
time, this material can be consumed either by itself by rubbing it on
bread or as a side dish.
C) Soor Fish
Different types of Hover, Sangsar, Sorkhou, etc. Which are various kinds
of fish are prepared. First all the fish are rinsed off and cleaned. They
add salt water to them and keep them in a dish. Skin of lemon is added to
remove any odors. Then the fish is used just like any ordinary type of
fish or meat.
People’s Clothes
The women of Qeshm like
all the other southern parts and islands are seldom seen on the streets.
When they leave home,the use
a special cover which is called, “ Bourke” comes in different size. Some
are big and wide enough to cover the whole face and only have two eyes
where the eyes are placed. Others are narrow and only cover part of the
eyes and eyebrows. In addition to Bourke, ladies cover their heads with a
thin cloth, called “jelopol” and wear a chador or Veil on top of that.
Their blouses are also special and usually they wear two blouses on top of
each other.
The trousers are interesting as well. They use a thick cloth. The upper
part of the pants are loose and the bottom part is tight. At the ankle,
golden and color full yarns are sewn on which gives the pants a special
effect. The men, like other southern parts of the country, wear a long,
white or colorful shirt. Locally it is called “ Jimeh”. The long shirt
covers them from shoulder to ankle. They are free to move around and it is
suitable for the southern parts. Some people cover their hips and waist
with a piece of cloth instead of wearing pants and wear a hat with holes
in it called, “Araghchin”.
The important natural, historical and religious sites of Qeshm township
are:
hQeshm, Larak and Hengam islands,
hPortuguese castle,
hBibi and Kharboz water reservoirs,
hPortuguese well,
hOld city of Kharboz,
hKoolghan ancient hill,
hBalatal dam,
hPilgrimage places of Bibi Mariyam, Shah Shahid, Sheikh Andar Abi and
Seyed Mozafar.
hJame’ mosque
About
Kharzeb City in Hormozgan province
This ancient city is related to the Sassanide era, and till the 4th
century AH. was a thriving city. Earthenware and other evidences have been
found through surveys made here. The estimated length of this city is 7
km. and sweet-water was utilized here.
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