April. 17, 2012 Mehran Handicraft Market
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- Hot Pepper Sauce
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06 Iranica
April. 17, 2012 Mehran Handicraft Market A handicraft market will be established in the Iranian border city of Mehran near Iraq to increase handicraft exports. Iraq is one of the main importers of Iranian handicrafts. Time for Life’s Harvest By Hafez The green fields of fate were fully grown While the new moon’s sickle hung in the west. I remembered the crops I had sown It was now time for my harvest. I said O fate, when will you awake? The sun is up, it is now dawn-break. Said you have made many a mistake, Yet keep hope and faith within your breast. If like Christ, this world you depart With integrity and with a pure heart, Your brightness will give a new start To the sun, even shining at its crest. Don’t seek your guidance in the skies It is deceitful, though it seems wise. It helped many kings majestically rise Then brought them down at its own behest. Though many jewels and rings of gold, Necks and ears of many elegantly hold; All the good times will one day fold. With a clear mind listen, and a beating chest. Don’t sell the harvest that you reap In the market of love, for so cheap; For the moon, a nickel you keep, And for the stars a dime at best. From evil eyes may you be freed; Fate rode the sun and moon’s steed. Hypocrites ruin their own creed and nest Hafez leaves without his dervish’s vest. Iranian Recipe Iranian Recipe Lentils With Hot Pepper Serves 6
Dried lentils, 2 cups, washed Water, 6 cups Green peppers, 2 large, seed- ed and chopped Red onions, 2 medium, chopped Oil, 1/4 cup Grated fresh ginger, 1 tablespoon, or 1 teaspoon dry ginger powder Garlic, 2 cloves, crushed Hot pepper sauce, 1 tablespoon Salt and pepper to taste
Boil the lentils in water for 5 minutes. Drain, reserving liquid. In a 4-quart pot, saute the peppers and onions in the oil until the onions are tender. Add the lentils, 4 cups of the reserved liquid and the remaining ingredients and bring to a simmer. Cook covered over low heat for 35-40 minutes, stirring occa- sionally to prevent sticking.
Ingredients for 1cup Ground ginger, 1 teaspoon Cinnamon, 1/4 teaspoon Ground cardamom, 1/2 teaspoon Allspice, 1/4 teaspoon Ground coriander, 1/2 teaspoon Salt, 2 tablespoons Ground fenugreek seeds, 1/2 teaspoon Cayenne pepper, 1 cup Grated nutmeg, 1/2 teaspoon Paprika, 1/2 cup Fresh ground black pepper, 1 teaspoon
Use whole spices, ground, then toasted. This has a lot of poten- tial as a basic seasoning. I can easily see it being used in a curry or other kinds of stews. In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more min- utes. Cool and store in a tightly covered glass jar. Health Benefits of Lentils Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. They also provide good to excellent amounts of six important minerals, two B-vitamins, and protein--all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up--not out.
D asht-e Kavir, also known as Kavir-e Namak or Great Salt Desert, is a large desert in the middle of the Iranian plateau. It is about 800 kilometers long and 320 kilometers wide with a total area of about 77,600 square kilometers, making it the Earth’s 23rd largest desert. This desert stretches from the Alborz mountain range in the northwest to Dasht-e Lut in the southeast and is shared by the provinces of Khorasan, Semnan, Tehran, Isfahan and Yazd. Dasht-e Kavir is named after the salt marshes located there, Travelsradiate.com wrote.
A desert is a landscape or region that receives an ex- tremely low amount of precipitation, less than enough to support growth of most plants. Most deserts have an average annual precipitation of less than 400 millimeters. A common definition distin- guishes between true deserts, which receive less than 250 millimeters of average annual precipitation, and semi-deserts or steppes, which receive between 250 mil- limeters and 400 to 500 millimeters. Deserts can also be described as areas where more wa- ter is lost by evapo-transpiration than falls as precipitation. In the Koppen climate classification system, deserts are classed as BWh (hot desert) or BWk (temperate desert). In the Thornthwaite climate classification system, deserts are classified as arid mega-thermal climates. Climate and Landscape Dasht-e Kavir is almost rainless and the area is very arid. Temperatures can reach 50°C in summer, and the average temperature in January is 22°C. Day and night temperatures during a year can differ up to 70°C. Rain usually falls in winter. The desert soil is covered with sand and pebbles, though it also has marshes. The hot temperatures cause extreme vaporization, which leave the marshes and mud grounds with large crusts of salt. Heavy storms frequently occur and they cause sand- hills reaching up to 40 meters in height. Some parts of Dasht- e Kavir have a more steppe-like appearance.
Vegetation in the Dasht-e Kavir is adapted to the hot and arid climate as well as to the saline soil in which it is rooted. Common plant species like shrubs and grasses can only be found in some valleys and on mountain tops. The most widespread plant is mugwort. The Persian ground jay is a bird species found in some parts of the desert plateaus, along with Houbara bustards, larks and sand grouses. Persian gazelles live in parts of steppe and desert areas of the central plateau. Wild sheep, goats and leopards are common in moun- tainous areas. Night life brings on wild cats, wolves, fox- es and other carnivores. In some parts of the desert, the Persian onager (‘gur’ in Persian) and sometimes even the Asiatic Cheetah can be seen. Lizards and snakes live in different parts of the central plateau.
The extreme heat and regular storms in Dasht-e Kavir cause extensive erosion, which makes it almost impos- sible to cultivate the lands. The desert is almost uninhabited and has witnessed little exploitation. Camel and sheep breeding and agri- culture are the main sources of living for the few people living there. Human settlement is restricted to some oases, where wind-blocking housing constructions are raised to deal with the harsh weather conditions. For irrigation, the residents have developed a sophisti- cated system of underground aqueducts known as qanats. These are still in use and the modern globally-used water systems are based on their techniques. One of the most desolate places in Dasht-e Kavir is Rig-e Jenn. Though measures have been taken to pro- mote tourism through desert trekking and astronomical trips, their success is limited by inadequate infrastructure investment and poor publicity. Iranica Desk Harra marine forest on Qeshm Island, Hormu- zgan province, was cleaned by local boatmen after Norouz holidays (March 20-April 1). Mohammad Manzarnejad, an ecotourism activist, said Qeshm Island has been managed well this year. “Villagers warmly welcomed the Norouz travelers. This year, managers of Qeshm Free Zone made utmost efforts to secure en- sure peace and security for Norouz travelers,” he said. “We managed to have peaceful days by holding courses on famil- iarizing the locals and boatmen about managing the environment in some jetties.” Manzarnejad explained that lo- cal boatmen collected garbage scattered in the jungle over the past three days. He, however, criticized the behavior of some tourists who threw trash from their vehicles or left them behind. Activists joined hands to work round-the- clock for cleaning Qeshm city and collecting the garbage. Harra forests are the common name for man- grove forests on the southern coast of Iran, par- ticularly on and near the island of Qeshm in the Persian Gulf. Dominated by the species Avicennia marina, known locally as the ‘hara’ or ‘harra’ tree, the forests represent an important ecological re- source.
Harra Protected Zone on Qeshm and the nearby mainland is a biosphere reserve where commercial use is restricted to fishing (mainly shrimp), tourist boat trips and limited mangrove cutting for animal feed. The harra tree, Avicennia marina, grows to a height of three to eight meters and has bright green leaves and twigs. The tree is a salt-water plant that is often submerged at high tide. It usu- ally blossoms and bears fruit from mid-July to August, with yellow flowers and a sweet al- mond-like fruit. The seeds fall into the water, where wave ac- tion takes them to more stationary parts of the sea. The harra seeds become fixed in the soil layers of the sea and grow. The area on the north shore of Qeshm and the neighboring mainland is suited to the growth of the plant, leading to the development of large mangrove forests. The long, narrow, oval leaves of the tree have suitable for livestock, as they are roughly equivalent to barley and alfalfa. The roots of the tree are knee-form, aerial, sponge-like and usu- ally external. The harra tree’s bark, which has a filtration property, allows the plant to absorb sweet water while eliminating salt. Dasht-e Kavir Shared by 5 Provinces Sudoku Sudoku Sudoku was inspired by the table devised by Iranian mathematician Al-Kharazmi. Fill 9×9 grid with digits so that each column, each row and each of the nine 3×3 sub-grids that compose the grid, contains all of the digits from 1 to 9.
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