Tag Archives: Iran

Pearls of trivia from medieval Iran.

EPIGRAM ON SULTAN MAHMOUD

’Tis said our monarch’s liberal mind
Is like the ocean unconfined.
Happy are they who prove it so;
’Tis not for me that fact to know:
I’ve plunged within its waves, ’tis true,
But not a single pearl could view.

-Ferdowsi (Abu ʾl-Qasim Ferdowsi Tusi) (935 – 1020) Iran

This poem made me curious about the particular sultan Ferdowsi was referring to, so I poked around. The poet lived in Medieval Iran, and from this detailed Wikipedia list of the Monarchs of Iran, it must have been Mahmoud of Ghazni he was writing about. I learned from another site more about the backstory of this cleverly insulting verse, how it is an example of the relationship challenges between artists and their patrons going back centuries:

“In addition to his military prowess, Mahmud was also a patron of learning and the arts, and Ghazni became a cultural center second only to Baghdad. The great Persian poet Ferdowsi presented his epic poem the Shanameh (Book of Kings) to Mahmud in 1010 CE. Although the Shahnameh is recognized as the greatest and most influential work of Persian literature, Mahmud was not so impressed, and instead of paying Ferdowsi the promised one gold dinar per couplet, instead only gave him a silver dirham per couplet. Despite this unfortunate incident, Mahmud is nonetheless considered a great patron of the arts.” 

Below are examples of the bilingual coins used during Mahmud’s reign, with Arabic on one side and Sanskrit on the other:

 

I fancy the Iranian gheysava breakfast.

I haven’t tried this New York Times recipe yet, because I don’t have dates in the house at the moment, but I want to share a link to the recipe in case any among you readers are kindred spirits of the palate; you might be wowed and inspired as I am. Dates and walnuts are a tasty pair however you put them together, and I’ve long been in agreement with the idea that “everything is better with butter.” It’s lovely the way one can make a meal out of a salad or pretty much anything by adding an egg or two on top. Most of these ingredients are commonly found in my kitchen and often on my plate, but I would never have imagined combining them in such a striking way: Gheysava