Human Rights Abuses Against the Baluchi Minority
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Iran 2019 International Religious Freedom Report
IRAN 2019 INTERNATIONAL RELIGIOUS FREEDOM REPORT Executive Summary The constitution defines the country as an Islamic republic and specifies Twelver Ja’afari Shia Islam as the official state religion. It states all laws and regulations must be based on “Islamic criteria” and an official interpretation of sharia. The constitution states citizens shall enjoy human, political, economic, and other rights, “in conformity with Islamic criteria.” The penal code specifies the death sentence for proselytizing and attempts by non-Muslims to convert Muslims, as well as for moharebeh (“enmity against God”) and sabb al-nabi (“insulting the Prophet”). According to the penal code, the application of the death penalty varies depending on the religion of both the perpetrator and the victim. The law prohibits Muslim citizens from changing or renouncing their religious beliefs. The constitution also stipulates five non-Ja’afari Islamic schools shall be “accorded full respect” and official status in matters of religious education and certain personal affairs. The constitution states Zoroastrians, Jews, and Christians, excluding converts from Islam, are the only recognized religious minorities permitted to worship and form religious societies “within the limits of the law.” The government continued to execute individuals on charges of “enmity against God,” including two Sunni Ahwazi Arab minority prisoners at Fajr Prison on August 4. Human rights nongovernmental organizations (NGOs) continued to report the disproportionately large number of executions of Sunni prisoners, particularly Kurds, Baluchis, and Arabs. Human rights groups raised concerns regarding the use of torture, beatings in custody, forced confessions, poor prison conditions, and denials of access to legal counsel. -
Discrimination and Violence Based on Gender, Religion Or Belief, Ethnicity and Language, Sexual Orientation and Gender Identity
Written contribution to the Human Rights Committee From All Human Rights for All in Iran Association for Human Rights in Kurdistan – Geneva (KMMK-G) Association for the Human Rights Of The Azerbaijani People In Iran (AHRAZ) Iran Human Rights Documentation Center (IHRDC) OutRight International Siamak Pourzand Foundation Small Media Impact Iran In preparation for the List of Issues prior to Reporting (LOIPR) for the ISLAMIC REPUBLIC OF IRAN Discrimination and violence based on gender, religion or belief, ethnicity and language, sexual orientation and gender identity Human Rights Committee, 129th session (Geneva) 29 June – 24 July 2020 All Human Rights for All in Iran is a non-governmental organization established in 2017, and based in Austria. All Human Rights for All in Iran is working with Iranian partners, to try to draw the international attention to the human rights situation in the Islamic Republic of Iran, at the local, regional, national, and international levels. The organization has contributed to the section on women’s rights. It is a member of Impact Iran. The Association for Human Rights in Kurdistan - Geneva (KMMK-G) aims to promote democracy, respect for human rights and social development in and beyond Kurdistan of Iran. It was established in 2006 in Geneva, and it is committed to struggle against any form of discrimination towards ethnic and religious minorities within the region, defend political prisoners, fight for the abolition of death penalty, and promote women’s and children’s rights. The organization has contributed to the section on the rights of ethnic minorities. It is a member of Impact Iran. -
Iran Submission to the Un Committee on Economic, Social and Cultural Rights
IRAN SUBMISSION TO THE UN COMMITTEE ON ECONOMIC, SOCIAL AND CULTURAL RIGHTS 49 TH SESSION, PRE-SESSIONAL WORKING GROUP (21-25 MAY 2012) Amnesty International Publications First published in 2012 by Amnesty International Publications International Secretariat Peter Benenson House 1 Easton Street London WC1X 0DW United Kingdom www.amnesty.org © Amnesty International Publications 2012 Index: MDE 13/019/2012 Original Language: English Printed by Amnesty International, International Secretariat, United Kingdom All rights reserved. This publication is copyright, but may be reproduced by any method without fee for advocacy, campaigning and teaching purposes, but not for resale. The copyright holders request that all such use be registered with them for impact assessment purposes. For copying in any other circumstances, or for reuse in other publications, or for translation or adaptation, prior written permission must be obtained from the publishers, and a fee may be payable. To request permission, or for any other inquiries, please contact [email protected] Amnesty International is a global movement of more than 3 million supporters, members and activists in more than 150 countries and territories who campaign to end grave abuses of human rights. Our vision is for every person to enjoy all the rights enshrined in the Universal Declaration of Human Rights and other international human rights standards. We are independent of any government, political ideology, economic interest or religion and are funded mainly by our membership and public -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Alternative Report Submitted to the UN Committee on Economic, Social
Alternative Report submitted to the UN Committee on Economic, Social and Cultural Rights for the consideration of the Second Report of the Islamic Republic of Iran during the 49th Pre-Sessional Working Group SUBMITTED BY: Unrepresented Nations and Peoples Organization FOCUS ON: Ahwazi Arabs Iranian Kurdistan Southern Azerbaijan West Balochistan Alternative Report to CESCR – Iran E/C.12/IRN/2 CONTENTS OF THIS REPORT SECTION A: Introduction to the Report .......................................................................... 3 SECTION B: Introduction to Ahwazi Arabs, Azeris, Baloch, Kurds .......................... 5 SECTION C: Compliance with CESCR ................................................................................ 6 Article 1 – Right to self-determination .................................................................................................... 6 Article 3 – Right of women’s equal status ............................................................................................... 7 Article 6, 7, 8 – Right to employment rights and to form and participate in trade unions .................... 8 Article 11 – Right to adequate housing ................................................................................................. 10 Article 12 – Right to high health standards and improvements of environmental and industrial hygiene ................................................................................................................................................. 11 Article 13 – Right to education ............................................................................................................. -
Data Collection Survey on Tourism and Cultural Heritage in the Islamic Republic of Iran Final Report
THE ISLAMIC REPUBLIC OF IRAN IRANIAN CULTURAL HERITAGE, HANDICRAFTS AND TOURISM ORGANIZATION (ICHTO) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT FEBRUARY 2018 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) HOKKAIDO UNIVERSITY JTB CORPORATE SALES INC. INGÉROSEC CORPORATION RECS INTERNATIONAL INC. 7R JR 18-006 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT TABLE OF CONTENTS Abbreviations ............................................................................................................................ v Maps ........................................................................................................................................ vi Photos (The 1st Field Survey) ................................................................................................. vii Photos (The 2nd Field Survey) ............................................................................................... viii Photos (The 3rd Field Survey) .................................................................................................. ix List of Figures and Tables ........................................................................................................ x 1. Outline of the Survey ....................................................................................................... 1 (1) Background and Objectives ..................................................................................... -
Champagne Cocktails
The Spice Studio featuring fusion and contemporary cocktails an extensive selection of spirits & liqueurs Items marked as are not included in any package All prices are in Indian rupees and exclude applicable government taxes and service charge Martini flight Ginger lime martini 425 Mango cosmopolitan 350 Cosmopolitan twist with ginger Mango infused rum, triple sec, cranberry and mango juice Cucumber martini 200 Kokum kosmopolitan 350 Cucumber infused gin with mint and tarragon Kokum and vodka infused with demerara sugar, sparked with citrus flavours Amrud 200 Vodka with guava juice and sweet n sour Rose martini 200 Gin, cointreau and rose syrup Indian apple martini 200 Vodka, cashew feni, apple juice and sweet n sour shaken over ice Items marked as are not included in any package All prices are in Indian rupees and exclude applicable government taxes and service charge Indian bar Tamarind margarita 200 Banana 200 Tequila, triple sec, lime juice, sugar syrup, White rum, peeled bananas, kahlua, coconut and tamarind paste cream blended Cardamom bergamot iced tea 200 Spiced litchi mojito 200 Cardamom infused vodka with apple juice and Litchi puree muddled with chillies and added to mojito earl grey tea Spiced rum punch 200 Spice studio coconut water 200 Vodka, coconut water, lime juice, dash of citrus Indian spices infused white and dark rum Raita cocktail 200 Cucumber gin fizz 200 Gin, triple sec, lime juice, sugar, cucumber slices, soda Cardamom, cinnamon, cucumber, yoghurt and gin , shaken over ice Twisted goan caprioshka 200 Feni with -
Delivery Menu
HANDPICKED DELECTABLES DELIVERED AT YOUR DOORSTEP #STAYSAFE Handpicked delectables from our illustrious restaurants - Spice Kitchen, Paasha and Pune Baking Company, delivered at your doorstep. Contact-less delivery across Pune. We are just a chat away, WhatsApp us on: +91 91686 24939, +91 96076 25858 DELIVERY GUIDELINES: HYGIENE LEVELS Complete caution with regards to hygiene levels are maintained as per HACCP standards. SAFE PACKAGING Orders are safely packed. Kindly dispose the containers and exterior bag. DROP AND LEAVE Freshly cooked food dropped at your doorstep. CONTACT-LESS PAYMENT Online payment secured via UPI/Google Pay. RIDER’S SAFETY Valid IDs, health and road safety gear will be provided to all valets. PLEASE NOTE: • All orders to be placed minimum 4 hours in advance • Bakery orders to be placed 24 hours prior • Please ensure the food items are consumed within 02 hours or alternatively: - Refrigerate the food within 02 hours - After refrigeration, reheat the food to piping/steaming hot prior to consumption and only reheat once. - Discard food if kept at room temperature and not consumed within 02 hours. • Kindly pre-order for: Lunch: 8am - 11am Dinner: 11am - 4pm • Minimum order: INR 1500 plus taxes APPETIZERS PALAK SHIKAMPURI V/GF | 600 Pan Fried Spinach Parcels, Cheese, Spices, Mint Chutney SAUFIYANI PANEER TIKKA V/GF | 600 Cottage Cheese Marinated With Tandoori Spice, Red Chili, Ginger STEAMED VEGETABLE DUMPLINGS V | 650 Asian Vegetables Dumplings, Soya Sauce FRIO-TRIO V | 550 Peri Peri Fries, Pizza Shots, Potato Wedges -
Take out Menu
TAKE OUT MENU BAAR BAAR SET DINNER Paneer Makhani Dinner (Veg) 30 Avocado & Green Chickpea Bhel, Paneer Makhani, Chickpea Curry, Garlic/Plain Naan, Saffron Rice, Suji Halwa Cake Butter Chicken Dinner 32 Avocado & Green Chickpea Bhel, Butter Chicken, Chickpea Curry, Garlic/Plain Naan, Saffron Rice, Suji Halwa Cake Prawn Curry Dinner 34 Avocado & Green Chickpea Bhel, Malabar Prawn Curry, Chickpea Curry, Garlic/Plain Naan, Saffron Rice, Suji Halwa Cake HOMEMADE CHUTNEYS - $3 | Chilli and Peanut | Tomato Pachadi | Cilantro & Mint | Mango & Tomatillo | Fermented Chilli (Super-Hot) | Ginger (Alam) Chutney | Mango Kasundi | DESSERT Suji Halwa Cake Pistachio, Saffron Syrup 10 Coconut Barfi & Coconut Bar Orange Chutney 10 House Churned Ice Cream, & Sorbet (16 oz) 14 Saffron & Pistachio Ice Cream Mango & Chilli Sorbet KULCHAS | BREAD Chilli Cheese Kulcha 8 Piquillo Pepper & Onion Kulcha Peppers & Manchego Cheese (V) 12 Green Peas Kulcha Goat Cheese & Winter Truffle (V) 15 SMALL PLATES PANI PURI 15 Tamarind, Avocado, Spiced passion Fruit Water (For two) SWEET POTATO CHAT 15 Sweet & Sour Yogurt, Cilantro & Mint Chutney, Boondi RAJMA GALAUTI KEBAB 15 Mint & Cilantro Chutney, Pickled Onion, Taftan MALAI BROCOLLI & TANDOORI SQUASH 16 Red Pepper Pachadi, Walnut Thecha AVOCADO & GREEN CHICKPEA BHEL 16 Golden Beetroot, Tamarind, Puffed Black Rice PANEER CHILLI 16 Crispy Kataifi, Ginger Chutney, Lemon Achar TANDOOR SMOKED PORK BELLY 15 Kohlrabi Achar, Pickled Radish BAKED CHICKEN MALAI TIKKA 16 Amul Cheese Fondue, Walnut Crumble HALF CHICKEN GHEE ROAST -
Relationship Between Food Security and Receiving Carbohydrate with High Glycemic Index with Acne Infection (Case Study – Control)
Vol. 102, No. 12; December 2013 NATIONALPARK-FORSCHUNG IN DER SCHWEIZ (Switzerland Research Park Journal) Relationship between Food Security and Receiving Carbohydrate with High Glycemic Index with Acne Infection (Case Study – Control) Mohadeseh Aghasi1, Ahmadreza Dorosty Motlagh1, Mohammadreza Eshraghian2, Parvin Mansouri3 1Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran (Corresponding Author) 2Department of Biostatistics and Epidemiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 3Dermatologist, Imam Khomeini Hospital, Tehran University of Medical Sciences, Tehran, Iran Abstract: Acne is one of the most prevalent chronic inflammatory skin diseases; especially in juveniles which mostly continues till adulthood. Maturity is the major factor beginning acne. Other factors inducing acne include inheritance, tension, hormonal changes, and diet. On the other hand, food insecurity is one of the factors affecting diet. Food insecurity can be defined as “the limited or unreliable provision of adequate and healthy food or limited or unreliable affordance for gaining acceptable foods from acceptable social ways”. Regarding the wide outbreak of food insecurity and acne in Iran and with respect to the existence of relationship between these two factors and the fact that no studies are done on the relationship so far, the present study is conducted to determine the relationship between food insecurity, food reception, and acne in the individuals under study. The study was done on 70 women with acne and 70 intact women between 18 and 30 years of age in case-control form. Food receptions of individuals using 147-item questionnaire showed the quasi-quantitative frequency of food.