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Isfara – The Orchard Jewel of Tajikistan

Tucked away in the lush Fergana Valley of northern Tajikistan, near the borders with Kyrgyzstan and Uzbekistan, Isfara is a city where history, nature, and craftsmanship come together in perfect harmony. Known as one of the oldest cities in the country, Isfara boasts a history dating back over a thousand years, and today it remains a proud guardian of Tajik culture and tradition.

The city’s fertile lands have earned it a reputation as an orchard paradise. Apricots from Isfara are legendary — sweet, golden, and sun-dried into delicate treats that are exported far beyond Tajikistan’s borders. In spring, the entire valley turns into a sea of white and pink blossoms, making it one of the most picturesque spots in Central Asia. The bustling bazaars overflow with fresh fruits, nuts, honey, and fragrant spices, offering visitors a taste of the region’s agricultural richness.

Walking through Isfara, you’ll find a peaceful blend of old and new. Narrow lanes lead to traditional clay-brick homes, while shaded courtyards hide gardens filled with roses and grapevines. Mosques and historical monuments dot the city, with the Hazrati Shoh Mausoleum standing as a revered site of spiritual and architectural beauty.

Isfara is also known for its skilled artisans. Local workshops produce finely crafted pottery, embroidery, and woodwork, each piece telling a story of generations of craftsmanship. The hospitality here is genuine and warm — it’s not uncommon for visitors to be invited into homes for tea, bread, and conversations that bridge cultures.

Surrounded by rolling hills, rivers, and mountain trails, Isfara offers plenty for nature lovers and explorers. It’s a gateway to rural adventures and a living example of Tajikistan’s rich traditions, making it a must-visit for travelers who wish to experience the true heart of the Fergana Valley.

Where to travel to Isfara?

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Local Kitchen

Osh palov

Osh palov

by Tadjik OSH

A signature Tajik dish made of rice, meat (usually lamb or beef), carrots, onions, and aromatic spices. It’s often cooked in a large pot and served at special gatherings.

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Qurutob

Qurutob

by Tadjik OSH

A unique Tajik dish made by soaking dried yogurt balls (qurut) in warm water and layering them with crispy flatbread, fresh vegetables, and fried onions.

(20)
Shurbo

Shurbo

by Tadjik OSH

A rich and nourishing soup made with meat, potatoes, carrots, and onions. It’s slow-cooked for deep flavor and served with fresh bread.

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