Historical and Cultural Development of Iranian Kheymeh Shab Bazi from Qajar Dynasty to Present
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Joojeh Kebab
Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز -
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, -
Timeless Tehran the Cultural Journey
CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran. -
Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread
Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
An Analytical and Comparative Study of Male and Female Images in Qajar Dynasty Paintings During the Reign of Fath-Ali Shah (1797–1834)
Middle Eastern Studies ISSN: 0026-3206 (Print) 1743-7881 (Online) Journal homepage: http://www.tandfonline.com/loi/fmes20 An analytical and comparative study of male and female images in Qajar dynasty paintings during the reign of Fath-Ali Shah (1797–1834) Zahra Fanaei, Bahar Rahimzadeh & S. Ali Mojabi To cite this article: Zahra Fanaei, Bahar Rahimzadeh & S. Ali Mojabi (2017) An analytical and comparative study of male and female images in Qajar dynasty paintings during the reign of Fath-Ali Shah (1797–1834), Middle Eastern Studies, 53:3, 420-441, DOI: 10.1080/00263206.2016.1261829 To link to this article: http://dx.doi.org/10.1080/00263206.2016.1261829 Published online: 09 Dec 2016. Submit your article to this journal Article views: 12 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=fmes20 Download by: [188.159.131.171] Date: 20 January 2017, At: 08:17 MIDDLE EASTERN STUDIES, 2017 VOL. 53, NO. 3, 420–441 http://dx.doi.org/10.1080/00263206.2016.1261829 An analytical and comparative study of male and female images in Qajar dynasty paintings during the reign of Fath-Ali Shah (1797–1834) Zahra Fanaei , Bahar Rahimzadeh and S. Ali Mojabi Department of Textile and Apparel Design, Najafabad Branch, Islamic Azad University, Najafabad, Iran Most researchers and scholars inside Iran consider Qajar dynasty art (1789–1925) in line with the Safavid (1501–1736) and Zand (1750–1794) dynasties. Assuming the Safavid period as the starting point in the Farangi Sazi tradition (a term used for some art schools in Iran which are influenced by European art), and assuming the art in the Afsharid (1736– 1796) and Zand dynasties as more impressionable disciples of the tradition, then it can be asserted that Qajar dynasty art pursued the same tradition with minor changes and varia- tions through the offspring and grandchildren of those same artists. -
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/). -
Newsletter Volume XLII, No
Friends of the International Center, at UC San Diego Newsletter Volume XLII, No. 2 October 2014 President’s Message Given the many changes that have Please be sure to send in your occurred in society over the last 50+ reservations for our Fall scholar- years, the founders of the Friends ship fundraising dinner featuring of the International Center are to Persian cuisine. I can assure you be commended for their incredible that you will be very sorry if you vision: the Friends mission state- miss out! ment remains as relevant today as Katya Newmark it was when the organization was [email protected] founded: The purpose of the Friends of the International Center, a nonprofit Marion Spors and Alma Coles packing up organization, shall be to support inter- boxes in preparation of our office move October Calendar national education, to foster friendship, Oct. 1, 15: Family Orientation, understanding, and cooperation within office on the south side of what is 9:15 the international community, and to sometimes called “Building B,” or create a meeting place on the UC San “IFSO,” or, by old-timers as the “old Oct. 1, 8, 15, 22, 29: Wednesday Diego campus for people who share student center,” the 2-story brown Morning Coffee, 10:00-Noon these aims. wood building located directly Oct. 3, 10, 17, 24, 31: Friends We remain hopeful that our across the street (Mandeville Lane). Friday Chat ‘n Chew, 10:00- beloved International Center build- Not only was the Friends Noon ing, with its recent reconfiguration mission visionary, but so was the of space, will continue to serve as a Friends logo: a colorful hub sym- Oct. -
Firdawsi: a Scholium
Firdawsi: A Scholium by Burzine Waghmar and Sunil Sharma Hakim Abu’l-Qasim Mansur b. al-Hasan al-Firdawsi al-Tusi (ca. 940/41-ca. 1020/25), a middle- ranking aristocrat recognised by his nom de plume, Firdawsi (‘paradisiacal’), was a central figure in the history of classical Persian literature.1 His monumental epic poem, Shahnama (‘Book of Kings’), conjures Homeric as well as Miltonic associations to the Iranian mind thus ensuring him a niche in the universal literary canon.2 This mytho-poetic masterpiece, dealing with Persian legendary and recorded history from the first man to the Arab conquest in AD 652, has been continuously read, recited, remembered, and re-enacted across the Iranian-speaking oecumene straddling West, Central and South Asia for over a millennium.3 Starting from the nineteenth century, a virtual school of Shahnama studies has flourished as successive generations of scholars interpreted and contextualised the text in published abridgements, translations and new editions. Animated productions of Rustam’s adventures, as those of Hercules, are keenly enjoyed by adults and children in contemporary Iran and the diaspora.4 Although Firdawsi dedicated his work to Sultan Mahmud of Ghazni (r. 998-1030), his life was spent in the town of Tus, Khurasan, away from the courts of princes and paladins. For almost a generation, about thirty years, he quietly worked on his magnum opus and interspersed it with brief vignettes of his personal life for the reader. As Shahpur Shahbazi has noted: Much has been written on Ferdowsī and his work, but even learned studies have given inharmonious results for the simple reasons that our sources are late, uncritical and contradictory, and that … [t]he best authority is the Šāhnāma itself as the poet frequently breaks his narrative to insert a few lines about his age, work and thoughts.5 Firdawsi belonged to the traditional squirearchy or dihqan class emotively tied to its land and ancient Persian culture. -
Configuring the Roots of Zahak Myth According to the Elamites' Cylinder
Vol.14/ No.56/ Feb 2018 Received 2017/07/07 Accepted 2017/12/16 Persian translation of this paper entitled: بن مایه های کهن اسطوره ضحاک در ایران براساس نقوش روی مهر دوره عیﻻمی)هزاره سوم قبل از میﻻد( is also published in this issue of journal. Configuring the Roots of Zahak Myth according to the Elamites’ Cylinder Seals (3rd Millennium B.C.) Bita Mesbah* Abstract What is different about Iranian art is the use of hybrid motifs which is a characteristic of the Iranian art. The hybrid forms show the impact of the mythological beliefs. These beliefs also have changed a lot so it is hard to recognize the exact meaning of these motifs. Shahnama is the source of great myths in Iran and is the main source for tracing myths between the Islamic periods and the mythological beliefs before Islam. This research is based on studying the snake-man which is known as Zahak in Shahnama. The research focuses on three cylinder seals (the impressions found) which show the snake-man. These cylinder seals were found in Susa, Tepe Yahya and Tepe Shahdad. All three date back to the third millennium B.C. The snake- man which has two snake or dragons on the shoulders was well-known in Iran and Mesopotamia. The god of the dead is basically showed by this motif in Mesopotamia. Especially, Ningišzida is a Mesopotamian deity of the underworld. His name in Sumerian is translated as “the lord of the good tree”. The city of Lagash had a temple dedicated to Ningišzida, and Gudea, patesi of Lagash in the 21st century BC, was one of his devotees. -
Cattle and Its Mythical-Epic Themes in Shahnameh, Garshasbnameh, Koushnameh, Borznameh, Bahmannameh and Banogoshasbnameh
Propósitos y Representaciones Jan. 2021, Vol. 9, SPE(1), e871 ISSN 2307-7999 Special Number: Educational practices and teacher training e-ISSN 2310-4635 http://dx.doi.org/10.20511/pyr2021.v9nSPE1.871 CONFERENCES Cattle and its mythical-epic themes in Shahnameh, Garshasbnameh, Koushnameh, Borznameh, Bahmannameh and Banogoshasbnameh El ganado y sus temas mítico-épicos en Shahnameh, Garshasbnameh, Koushnameh, Borznameh, Bahmannameh y Banogoshasbnameh Nasrin Sharifzad PhD Student in Persian Language and Literature, Islamic Azad University, Mashhad Branch, Iran Mohammad Shah Badizadeh Department of Persian Language and Literature, Islamic Azad University, Mashhad Branch, Iran Reza Ashrafzadeh Department of Persian Language and Literature, Islamic Azad University, Mashhad Branch, Iran Received 10-10-20 Revised 11-12-20 Accepted 01-13-21 On line 01-14-21 *Correspondence Cite as: Email: [email protected] Sharifzad, N., Shah Badizadeh, M., & Ashrafzadeh, R. (2021). Investigation and analysis of color pragmatics in Beyghami DarabNameh. Propósitos y Representaciones, 9 (SPE1), e871. Doi: http://dx.doi.org/10.20511/pyr2021.v9nSPE1.871 © Universidad San Ignacio de Loyola, Vicerrectorado de Investigación, 2020. This article is distributed under license CC BY-NC-ND 4.0 International (http://creativecommons.org/licenses/by-nc-nd/4.0/) Cattle and its mythical-epic themes in Shahnameh, Garshasbnameh, Koushnameh, Borznameh, Bahmannameh and Banogoshasbnameh Summary In Shahnameh and other epic poems, which reflect the myths, the life of primitive and ancient Iranian societies, animals and other animals are of great importance and go beyond their normal features and status. Myths that are truths of the thoughts and ideas of the first people, which are mixed with different stories and are expressed symbolically and cryptically. -
Ancient Iranian Music And
index ʿAbbasid Caliphate, 6, 25, 35, 42, 98; ancient ʿAlizadeh, Hossein, 210–11 Iranian music and, 171; Graeco-Arabic writ- ʿamal [ʿamal] (practice), 34, 35, 50, 59, 63; musica ings on music, 29; patronage of musicians, practica and, 17; poetry and, 186 36; slow decline of, 36 Amir Khan Gorgi, 32, 45, 88, 99, 187; Ramal ʿabd Allah Qutb Shah, 45 rhythmic cycles according to, 33; song ʿAbdullah, Mirza, 113–14, 124, 126, 133, 143, 178; collection of, 95–98 authentic Iranian tradition and, 180, 181; Amuli, Muhammad ibn Mahmud Shams al-Din, instrumental radifs and, 189; radif-dastgah 40, 49 tradition and, 179, 209; Saba as student of, 183 Anatolia, 25, 38 Abd al-shāmel melody, 149 al-Andalus (Muslim Spain), medieval, 13 Abu-ʿAta (abū ʿaṭāʾ) avaz-dastgah, 107, 136, 148; Anglo-Persian (later, Anglo-Iranian) modal interpretations of, 107–8; tonic of, 109 Oil Company, 117, 122 Abu Bakr (companion of Muhammad), 68, 69 animal vocalizations, 56, 85 Abūl melody, 140 anthropology, 13, 18, 219 Achaemenid Empire, 1, 171, 203 Āqādeh melody, 148 acoustics, 143 Arabic language, 8, 11, 53, 59, 187; ʿaruz (ʿaruż) adwar [adwār] (theory of scale creation), 27, 28, poetic meter and, 31; decline of standing in 30, 44, 143, 146 Safavid Empire, 35; documentation of twelve- Afghan invasion (1722), 86, 88, 101, 116 maqam system in, 26; ghazal genre and, 185; Afshari (afshārī) avaz-dastgah, 107, 138, 141; as Islam and, 37, 65; medieval writing on music, matin, 150; modal interpretations of, 107–8; 10; on morality of instruments, 70; music new music of Iran and, 161;