Kashan Tour 2016

Qamsar, Abyaneh Tour

(Kashan province)

Office of  Vice Dean for Student & Cultural Affairs will hold Kashan’s tour.

Registration Deadline: Till Saturday (May 14th,2016)

Departure Date:

Boys: 19/05/2016 (Thursday,19^th May,2016)

Girls:  26/05/2016 (Thursday,26^th May,2016)

Time of Departure: around 5:30 a.m. (The exact time Will be announced via message)

Time of Arrival: around 11:00 p.m. 

Steps of Registration:

 .1Presence at office of Vice Dean for Students and Cultural Affairs

(Address: Number 124, Third floor, Mozafar Alley, Dameshgh Street. Southern Palestine Street.

2. The following items will be checked by the officer of student and cultural affairs in advance of registration.

Medical Test and Vaccination Result

Bank Account Number

Health Insurance notebook

3. Fill out the registration form

4. Pay the fee (20,000 Toman)

5. Obtain a receipt

Notice to the following information about Kashan's tour

Tour will be held just for bachelors in two different groups. (Boys and Girls)

Meals: Breakfast (Self-service), Lunch, Dinner

Transportation: By bus

Tourist attraction that you will visit during this journey:

Rose Distillation Ceremony in Qamsar

Qamsar Birds’ garden

Abyane Historical Village

Required documents that you have to carry during the journey:

     1. Student ID Card (Temporary or Permanent)

     2. Copy of Your Passport

     3. Valid Health Insurance Notebook

Further information about Kashan’s tour will be mentioned by message. (Check your cellphone number with Mrs Pourkazemi that your cellphone number receive advertisement message or not)

 For More Information you can contact us with:

   (021)(88893976)

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Steps of Rose Distillation

1. A copper pot with a capacity of 120-150 liters;

2. A big clay pot, which has not been replaced by the copper pot and is used to cover the pot. A major advantage of clay pot was that it did not burn the fragrance of the flower

3. A copper pitcher with handle and a capacity of about 30-40 liters which is put in cold water, so that flower streams are turned into liquid;

4. Four wooden canes which are attached to each other to connect the pot to the pitcher; today, they use aluminum pipes instead of those canes

5. A water pool where liquefaction is done

6. Heating equipment under the copper pot which is usually fed by oil or diesel fuel. In the past they used wood and bushes to warm it up.

First the copper pot is put on an oven made from bricks and cement or stones and mud. The heating agent is put below it. Then up to 30 kg of rose petals are poured into the pot and 80 liters of water is added. The pot is then covered and a heavy weight is put over it to control steam pressure. Probable holes and cracks are covered with a mortar made of the remnants of boil flowers and bread dough to prevent loss of steam.

Instead of weight and dough, they use elastic washers, screws and levers. The copper pitcher is put into the water and is kept in place by a ladder, or more recently, by cast iron pipes, so that, it will not rise to the surface of the water. Then canes or aluminum pipes are inserted into the pot, on the one side, and into the pitcher, on the other side and they wrap it in a piece of fabric with a cotton ball, so that, water would not penetrate into the pitcher. Water or any other foreign object will ruin the rose water.

Now, everything is ready. They kindle the oven to boil the pot. At that time, rose water and water steam progress in the pipe as far as the angle. From there, rose water steam continues toward the pitcher and is liquidated due to low temperature of environment. It takes about 4 hours before a pitcher full of rose water (40 liters) is obtained. When they pour the rose water into the bottle, they wait for it to cool down.

Then they rub some oil on the bottle. The waste collected at the bottom of the pot, which is called “bongol”, is used to feed livestock and is also dried to be used as fuel in winter or as fertilizer for gardens.

During the whole process, the flame should be steady and mild. In better words, the longer the distillation period and the steadier the flame, the higher would be quality of the end product. The water poured into the pot should be measured accurately to be proportionate to the weight of flower petals.

Source of Steps of Rose Water Distillation  : Iran Review