The traditional Ismaili Motto “Work No Words” needs a revision to “Work and Many Words” in light of Mawlana Hazar Imam’s Diamond Jubilee Farman

LETTER FROM PUBLISHER

“Today my Farman is ‘Work and Many Words’. Communicate, enjoy life, be happy…” — Mawlana Hazar Imam, His Highness the Aga Khan, Calgary, May 10, 2018.

The volunteer's traditional motto given by the late Imam, Mawlana Sultan Mahomed Shah, "Work No Words" needs a revision to "Work and Many Words" in light of Mawlana Hazar Imam's Diamond Jubilee Farman made in Calgary in 2018. Malik Merchant, publisher and editor of Simerg and Barakah, provides his insight on the mottos.
Mawlana Hazar Imam, His Highness the Aga Khan, meets representatives of the Jamat on his arrival in Calgary, Alberta, for his Diamond Jubilee visit in May 2018.

By MALIK MERCHANT
(Publisher-Editor, BarakahSimerg and Simergphotos)

The Ismaili community is a dynamic community with the Imam-of-the-Time guiding his followers according to the time. The essence of the faith remains the same but the form may change over time in cognizance of differences in traditions, cultural, social or other factors. Similarly, there could be changes over time in the manner in which voluntary services may be rendered. Paraphrasing the 48th Imam’s Farman, Mawlana Sultan Mahomed Shah had once said that we should follow the Farmans of the Imam-of-the-Time, noting that as the world changes, even his Farmans would change as time progressed.

Ismaili Volunteers Bage
The volunteer’s badge with the motto “Work No Words” is based on Imam Sultan Mahomed Shah’s message, “Today I will give you  a small motto and that is ‘Work No Words’.” The motto needs to be revised to reflect Mawlana Shah Karim’s Diamond Jubilee Farman in Calgary “Work and Many Words.”

One of the best known motto given by the late Imam in the 20th century to the volunteers of the Ismaili community was “Work No Words.” It is inscribed on every badge that an Ismaili volunteer wears today. It is also something that many honorary workers serving in institutions in various capacities constantly bear in mind.

What do these words actually mean for any volunteer, badged or otherwise?

I think the motto carries several meanings. Perhaps it is an expression of humility — that one does the work without seeking recognition.

It can be perceived to mean that you serve without question and not react to any attitude that may be shown to you while you are doing your work. 

Other volunteers may have their own personal interpretations of the motto during the performance of their duties, and apply it during their service.

Remarkably, that motto was mentioned in the Farman Mawlana Hazar Imam made in Canada during the Diamond Jubilee. At the second Calgary mulaqat, on May 10th, 2018, while mentioning and praising the work of the volunteers, he made a reference to his grandfather’s motto “Work No Words” and declared that “Today my Farman is, ‘Work and Many Words’. Communicate, enjoy life, be happy….” 

Eighteen months have since passed but still there seems to be no discussion on this matter. The old motto “Work No Words” appears everywhere in the celebration of the 100th anniversary of the volunteers including a new video “All Work, No Words” that has just been released at The Ismaili website. There is absolutely no reference to the most recent Farman and the new motto. For example, I was quite surprised that the President of the National Council for Tanzania, Amin Lakhani, speaking as recently as July 19, 2019, used the motto that Mawlana Sultan Mohamed Shah gave in one of his speeches, but did not make any reference to the new motto given by Mawlana Hazar Imam. When I raised the issue with a long serving Jamati member, the volunteer became very defensive saying that he would like to see the old motto remain on his badge.

I beg to differ, I believe that we now have to adopt to a new paradigm based on the most recent Farman, “Work, and Many Words.”

How then is this to be interpreted?

Firstly, the volunteers badged and non-badged should not feel fearful to speak up and express their views on matters that concern them on services that they are performing and how they can become more effective, rather than simply taking orders as subordinates. The superiors in the volunteer leadership and heads of various institutions should make their teams more engaged in decision making and seek out creative thoughts, ideas as well as best practices. Quite so often when suggestions are made to institutional heads about new approaches, one is often made to feel that they already knew about the idea that has been brought up. A case in point was when a suggestion was made to make Jamati members more engaged in meetings that the Aga Khan Council and national institutional boards hold on a quarterly basis. The reply was, “We are thinking about it.” For how long?

Many serving in institutions who speak out are left marginalized for speaking out boldly, even when they have done so sincerely and from the heart. This should no longer be the norm. I have personally experienced such treatment.

The old motto “Work No Words” on the badge that volunteers have been wearing for some 70 years is in need of a change. Mawlana Hazar Imam’s Diamond Jubilee “Work and Many Words. Communicate…” should resonate with everyone. We should communicate openly and sincerely and the office bearers should listen respectfully. One area that should require particular attention is legitimate concerns of volunteers in doing their work.

There is one other aspect where the motto “Work, and Many Words” may be applied very effectively. Volunteers of the Jamat participate in many outreach programs outside the community. We have each been considered by the Imam to be his Da’is — a very important term in Ismaili history where only a select few were known as Da’is. Now, remarkably, Mawlana Hazar Imam has told everyone that he or she is a Da’i! The Diamond Jubilee Farmans made at various locations attest to this role we have been asked to play. I think another way of looking at the Farman “Work and Many Words. Communicate…” is in the context of the volunteer who as a Da’i would be a great communicator to others about the ideals, principles and ethos of the Ismaili community. The following Farman made by Mawlana Hazar Imam in 2002 in Dar es Salaam, Tanzania, gives us a clear direction on the role the volunteers as well as the youth and professionals in the Jamat can play:

“…It is important, I think, today, that my Jamat worldwide, not just here in Tanzania, my Jamat worldwide, should reaffirm the traditions that we have, the rectitude and correctitude of our interpretation of Islam, of the role, within Shia Islam, of the intellect, of the human intellect, so that the young, the less young, the old, all of you, wherever you are, are ambassadors of Islam — the Islam that we believe in, that we practice, and that guides us in our lives. So I say to you today, whether you are in Tanzania or whether you are in any other part of the world, stand up, do not run away. Speak openly and frankly about what is our interpretation of Islam.”

Interestingly, in his Diamond Jubilee Farman in Atlanta, USA, Mawlana Hazar Imam asked the Jamat if they knew the meaning of the word Qul (from Sura Ikhlas, which is recited by Ismailis in their Du’a multiple times everyday). One person out of thousands raised a hand! Was that a hint from the Imam to us to seek to understand our faith better? To be effective communicators, requires that we have good knowledge of the faith, its ideals and the work of the Imamat, including for example the AKDN agencies.

So my notion of the work of the volunteers — and indeed each one of us — is to work, and with “many words” express kindness to others, convey good ideas and best practices and pass on the ethos of Islamic and Ismaili principles to everyone we come across.

What should the new badge say? Totally opposite of “Work No Words.” Indeed, the badge should now say “Work and Many Words.” However those “many words” should be spoken with humility, sincerity and thoughtfulness.

I welcome your feedback. Please click LEAVE A COMMENT or send your comment in an email to Simerg@aol.com. You may remain anonymous. Your email address will never be shared.

Before departing this website please take a moment to review Simerg’s Table of Contents for links to hundreds of thought provoking pieces on a vast array of subjects including faith and culture, history and philosophy, and arts and letters to name a few.

Date posted: December 7, 2019.

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Malik Merchant is founding publisher/editor of 3 websites, Barakah (2017), Simerg (2009), and Simergphotos (2012). They are works of passion influenced by his parents involvement with literary pursuits and community publications, as well as his childhood dream of becoming a journalist. However, he spent almost 4 decades working as an IT consultant in both the public and private sectors in the UK, USA and Canada. He has volunteered in the Ismaili community as a teacher and librarian and was co-editor with his late father, Jehangir Merchant, of the flagship UK Ismaili publication Ilm. He has also held numerous institutional and Jamati portfolios, including being the Member for Religious Education and Chairman of the Ottawa Tariqah Committee. He is currently based in Ottawa and Toronto. He welcomes your feedback on this piece by completing LEAVE A REPLY or by sending him an email at Simerg@aol.com.

Kaba textile fragment at Aga Khan Museum Toronto

Outstanding 100 year old Ka’ba textile on display at Toronto’s Aga Khan Museum until September 9, 2019

The following piece has been compiled and adapted from material supplied by the Aga Khan Museum; it incorporates notes by Dr. Ulrike al-Khamis, the Museum’s Director of Collections and Public Programs.

From Mecca to Toronto

Ka’ba in Mecca. Photo: Aga Khan Museum; Toronto’s Aga Khan Museum. Photo: Rian Dewji.

On display for the first time in Toronto is a 100-year-old silk fragment from a hizam — part of a ceremonial draping that covers the Ka’ba, Islam’s holiest site to which millions of Muslims made the annual pilgrimage on Friday August 9, 2019.

The Ka’ba is draped in a black ceremonial covering known as the kiswa, and around the upper part of the kiswa runs the hizam — an ornamented belt embroidered  in silver and silver-gilt thread with Qur’anic verses relating to the pilgrimage.

This hizam is one of the Aga Khan Museum’s most significant textiles and is on special display until September 9, 2019. Measuring eight metres long and nearly one metre tall, it once belonged to a kiswa that measured 47 meters and was made in Cairo around the early 20th century.

Aga Khan Museum Textile from the Kaba
This textile from the Ka’ba is on display at the Aga Khan Museum until September 9, 2019. Free viewing was available during celebrations marking the Hajj and Eid al-Adha from August 10-14. Photo: The Aga Khan Museum.

As one of the most prominent kiswa ornaments, the hizam traditionally runs the length of the Ka‘ba’s upper perimeter. The inscription here contains verses 27-29 from chapter 22 (Al-Hajj) of the Qur’an:

“And proclaim to mankind the hajj. They will come to you on foot and on every lean camel, they will come from every deep and distant mountain highway. That they may witness things that are of benefit to them, and mention the name of Allah on appointed days, over the beast of cattle that He has provided for them. Then eat thereof and feed therewith the poor who have a very hard time. Then let them complete their prescribed duties and perform their vows, and circumambulate the Ancient House.”

The roundels contain further Qur’anic references that mention ‘God the Eternal’ as well as the Prophet Muhammad.

The Ka‘ba receives a new drape every year during the pilgrimage season. After it ends, the kiswa is taken down, divided and either gifted to dignitaries or sold to raise money for charity.

Note: The museum is open everyday from 10 am to 6 pm (8 pm on Wednesdays). It is closed on Mondays, except holiday Mondays.

19th/20th Century Views of Ka’ba

A bird’s eye view of the Ka’ba as photographed in 1889. Note the hizam that runs around the upper part of the Ka’ba. Photo: US Library of Congress.
ca. 1910. A close-up photo of the Ka’ba with the hizam running around the upper part of the black cloth (the kiswa). Photo: US Library of Congress.

Date posted: August 7, 2019.
Last updated: August 15, 2019.

[Before leaving this page, please take a moment to visit Simerg’s Table of Contents for links to a vast and rich collection of articles and photographs published on this blog as well as its two sister blogs Barakah and Simergphotos.]

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Photos: Doors Open Attracts Thousands to Toronto’s Aga Khan Museum and Ismaili Centre

PLEASE CLICK: Aga Khan Museum and Ismaili Centre Draw Thousands during Doors Open Event Held in Toronto on May 25-26, 2019

Please click on photo for report and photos.

Date posted: May 27, 2019.

Alamut’s Registration as a UNESCO World Heritage Site in Limbo

[Numerous reports in the Iranian media in November 2014 announced that Iran was planning to offer the castle of Alamut to UNESCO as a World Heritage Site. The historical significance of the fortress dates back to 1090 A.C. when the Ismaili dai Hassan Sabbah chose the Alamut region as the headquarters of Ismailis following the Nizari-Musteali split in Fatimid Egypt. But four years after the announcement, Iran Daily reports that numerous factors have prevented the registration of Alamut as a World Heritage Site site.]

Alamut Photo by ALIREZA JAVAHERI WIKIPEDIA 800

A winter view of the unassailable rock of Alamut and the famous castle of Alamut nesting on top of this huge mountain of granite stone. This was the Capital of a Confederation of the Ismaili State founded in 1090 AC, by a great genius of all times, Hasan-i Sabbah which lasted for 171 years against formidable enemies and ultimately surrendered before the Mongols in 1256 AC. The Ismaili State was defended by a string of castles, over one hundred in number and Alamut being the capital of the State. This photo of was taken on December 31, 2011 by Alireza Javaheri. Photo credit: Wikipedia. This file is licensed under the Creative Commons Attribution 3.0 Unported.

By CULTURAL HERITAGE DESK, IRAN DAILY

Alamut located in the northwestern province of Qazvin as an untapped and historical region deserves to be registered on UNESCO’s World Heritage List but various factors have prevented the goal from being reached.

Director General of Qazvin Cultural Heritage, Handicrafts and Tourism Department Mohammad Ali Hazrati said that a limited number of foreigners travel to Qazvin Province because it doesn’t have any registered site on UNESCO’s World Heritage List.

He added efforts are underway to send the dossier of Alamut natural and historical site to UNESCO for world registration.

Hazrati said Alamut with beautiful natural landscape has several ancient structures including Hassan Sabbah Castle and Pich Bon Caravanserai.

A number of regulations should be observed for registration of any site on UNESCO’s List.

“Illegal construction of buildings within the boundary of the historical structures, including Hassan Sabbah Castle, is among the problems faced by Alamut in this respect”, he said.

The Rock of Alamut.

A fall view of the Castle of Alamut, which is nested on the top of the colossal mass of granite rock. It became the centre of Nizari Ismaili activity after the fall of the Fatimid Empire. It is not until you come to the foot of this colossal mass of stone that you realize the immensity and impregnability of the fortress at its summit. Photo: © Copyright. Muslim Harji.

The steep trek to Alamut Castle. Photo: Copyright © Muslim Harji.

He added that a decree was issued for destruction of structures located in Alamut historical texture, but the resistance of local officials as well as some social considerations prevented it from being enforced.

Hazrati said the registration of Alamut on UNESCO’s World Heritage List would help the ancient site to be recognized more internationally, draw a large number of the visitors to the province and boost tourism and employment in the region.

The Former head of Iranian Center for Archeological Research, Hamideh Choobak, said all ancient sites located worldwide are of high value but international recognition would help increase the governments’ responsibility to protect and maintain them.

“Specific funds will also be made available to the sites by the government and international organizations”, she added.

Choobak, who is the head of Alamut Cultural Heritage Site, noted that Alamut deserves to be registered on UNESCO’s List but it is not enough.

She stressed that a number of conditions should be provided to help realize the target.

Attaining the summit at Alamut is a breath-taking and exhilarating experience. The fortress complex, one soon discovers, sits astride a dangerously narrow ledge of rock resembling the handle and blade of a knife. Photo: Copyright © Muslim Harji.

Milky Way Over Alamut

The Milky Way extends across the sky above the mountain fortress of Alamut in this all-sky view from Iran. The light dome at the lower right is from the capital Tehran, over 100 kilometers away to the southwest. The light on the upper right is from Qazvin, the closest major city to Alamut. Photo: Copyright. Babak Tafreshi/Dreamview.net.

The official said Hassan Sabbah Castle has been registered on the National Heritage List in the year to March 2002, adding some organizations failed to perform their responsibility toward the structure.

She reiterated that related organizations should raise the local people’s awareness about the benefits of the site’s registration on UNESCO’s List and encourage them to cooperate with officials in this respect.

Date posted: February 4, 2019.

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This piece, excluding the photos, was originally published in IRAN DAILYlicensed under a Creative Commons Attribution 4.0 International License.

Please also see our previous post CNN Travel: On the trail of Iran’s ‘Assassins’ in the Alborz Mountains

The Alhambra: Photos of Spain’s most visited monument by Muslim Harji

With 8,500 thousand people visiting the Alhambra everyday, it is Spain’s most visited monument. Muslim and Nevin Harji made it a point to see Islam’s crown jewel in Spain when they visited Lisbon to celebrate the Diamond Jubilee of His Highness the Aga Khan.

PLEASE CLICK:  SPAIN’S ARCHITECTURAL MASTERPIECES: THE AL HAMBRA PALACE IN GRANADA AND THE GREAT MOSQUE IN CORDOBA THROUGH THE LENS OF MUSLIM HARJI

Please click on image for Muslim Harji’s photo essay,

Date posted: November 4, 2018.
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Plov (Pilaf) Rice – King of Meals in Tajikistan – is Now on UNESCO’S Representative List of the Intangible Cultural Heritage of Humanity

It is said that Avicenna, the famed Muslim philosopher, medical expert and scientist, whom Ismailis like to claim as their own, created the first ever recipe for the Pilaf (Pilau, Plov, Palov, Oshi Palav etc.). He was born in Bukhara in modern day Uzbekistan. Now more than a 1000 years later, the much beloved Central Asian dish has been recognized by UNESCO as part of Tajikistan’s and Uzbekistan’s intangible cultural heritage. Read this story and also try out a pilaf recipe from Khorog, Tajikistan, which is provided below.

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Osh, generically known as plov (pilaf),is a rice dish made with shredded yellow turnip or carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special qazan (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally, often with one’s hands in the traditional way from a single large plate placed at the center of the table. Photo: Muslim Harji. Copyright.

Material for this piece  was compiled and adapted
by Abdulmalik Merchant, Editor, Simerg.

UNESCO’s Plov Inscription

Tajikistan’s “Oshi Palav” and Uzbekistan’s “Palov” (versions of the dish commonly called Plov in Central Asia) were both inscribed on the Representative List of the Intangible Cultural Heritage of Humanity when UNESCO’s Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage met at its 11th annual session in Addis Ababa, Ethiopia, during the United Nations Economic Commission for Africa Conference held from 28 November to 2 December 2016.

Both Tajikistan and Uzbekistan had separately applied to UNESCO in 2015 — within a few weeks of each other — to have the plov recognized as part of their nation’s intangible cultural heritage. Readers will be interested to learn that UNESCO has inscribed numerous foods, including beverages such as coffee, as well as festivals such as Nauroz in its Representative List of the Intangible Cultural Heritage of Humanity.

Across Central Asia, the deceptively simple plov dish is based around lamb, rice, onions and carrots simmered in broth, and accompanies every meaningful life-cycle event. Food historians have noted that versions of plov are spread across Asia. The Turkish pilav, Persian polow and Indian pilau –- and even Spanish paella — are all related, with versions including dried fruit, paprika, garlic, tomato, beans and spices.

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Preparations for Plov (pilaf)…cleaning and cutting carrots. Photo: Muslim Harji. Copyright.

With regard to Tajikistan’s application for inscription of the Palav as an Intangible Cultural Heritage, the UNESCO committee noted that the ‘Oshi Palav’ is a traditional dish of communities in Tajikistan and recognized it as a part of their cultural heritage and practice that aims to bring people of different backgrounds together. The dish is prepared to be enjoyed at regular mealtimes as well as social gatherings, celebrations and rituals. Known as the ‘King of Meals’, the Palav is based on a recipe using vegetables, rice, meat and spices but up to 200 varieties of the dish exist.

The importance of the dish to communities in Tajikistan is indicative in sayings such as “No Oshi Palav, no acquaintance” or “If you have eaten Oshi Palav from somebody, you must respect them for 40 years”!

Groups of men or women prepare the dish either in their homes or at tea houses while socializing or playing music and singing. Knowledge and skills associated with the practice is transmitted on an inter-generational basis in families, in addition to cooking schools from master to apprentice. Once an apprentice masters Oshi Palav, the apprentice hosts a dinner for the trainer and guests during which the trainer receives a skull-cap and traditional dress while the apprentice receives a skimmer (a tool for cooking Oshi Palav) symbolizing the apprentice’s independence.

Frederik van Oudenhoven happily displaying “With Our Own Hands” that he co-authored with Jamila Haider. Photo: Facebook page, PamirFoodandLife. The magnificent volume is now out of print, but may be obtained through resellers at Amazon.

Frederik van Oudenhoven happily displaying “With Our Own Hands” that he co-authored with Jamila Haider. Photo: Facebook page, PamirFoodandLife. The magnificent volume is now out of print, but may be obtained through resellers at Amazon.

Readers of this website may recall an award winning book called “With Our Own Hands – A Celebration of Food and Life in the Pamir Mountains of Afghanistan and Tajikistan” which we featured and also offered for sale last spring. It quickly sold out and the book is now out of print.  A recipe from the book for the Plov that is prepared in Khorog, Tajikistan, is reproduced below. The Pamiri people living to the south of the Panj River in neighbouring Afghanistan use a slightly different recipe for their Palao, as it is known there, and making a good Palao is considered the most essential culinary skill a woman should possess to be a good wife!

A Note on Rice

“Rice was, and in some places still is, a food reserved still reserved for the most esteemed guests. No matter how many other dishes are prepared for the guests, if there is no rice the meal will still be considered poor…..Like salt, rice could not be produced from the soils of Western Pamirs…Shali was the name of the rice that was most commonly brought, a delicious variety that was exchanged for large quantities of Pamiri wool. It was so valuable that in the Wakhan valley, dropping even a single grain of rice was likened to dropping the relic of a saint.” — excerpt from With Our Own Hands, p. 287.

Plov – How it is Prepared in Khorog

(Material and recipe adapted from “With Our Own Hands,” pp. 607-609)

Plov in the Tajik Pamirs is a much loved rice dish for celebrations and offering to guests. Good quality rice that doesn’t absorb too much moisture is an important part of this dish. The plov cooked with ozgensky rice (from the city of Uzgen in the Fergana Valley of Southern Kyrgyzstan) is truly delicious. Orgencky rice is sometimes available in the Khorog market but more common, due to its affordability, is the poorer quality Chinese rice.

plov-in-khorog

Plov is one of the most popular dishes at the bazaar in Khorog, the capital of the Gorno-Badakhshan Autonomous Region in Tajikistan. Khorog, with a population of approximately 32,000, is mostly inhabited by Ismailis. Photo: “With Our Own Hands,” page 607.

INGREDIENTS

4 cups rice; 1 cup chickpeas; 1 small cup vegetable oil; 2 onions; 1-1.5 tbsp. cumin; 6 carrots; 2–3 cups mutton; 8 cups water; 1 head of garlic; and salt to taste.

MAKING THE KHOROG PLOV

  • Soak the chickpeas overnight;
  • wash and drain the rice, chop onions, cut the carrot into strips and the meat into bite sized pieces (meat is often left in the bone);
  • Heat the oil in a kazan (or large cooking pot, something like a wok, see photo) and cook the meat for 20-30 minutes with the lid closed then add the onions and salt towards the end;
  • Add the carrots, chickpeas and sprinkle cumin over the top. DO NOT STIR;
  • Cover the pan and cook for another 7-10 minutes;
  • Add 8 cups of water (less if rice needs less water to cook) and then pour in the rice;
  • Make sure the rice is spread evenly over the other ingredients, but STILL DO NOT STIR;
  • Place the unpeeled head of garlic on top of the rice. Bring to a boil and simmer for 15 minutes;
  • Now heap up the rice towards the centre of the pot (that is, it is still on top of the other ingredients);
  • Make several holes through the (heaped) rice down to the bottom to allow the steam and flavours from the meat and vegetables to circulate through the pan;
  • Keep the garlic head on top of the rice;
  • Put the lid on and seal well, with a cloth if necessary. Simmer for another 20 minutes, without opening the lid; and
  • Finally, mix all the ingredients and serve on a large plate with the garlic, accompanied by a fresh salad of spring onions, tomatoes, green chili and salt.

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Plov in Uzbekistan

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The finest Plov in Samarkand, Uzbekistan. Photo: Muslim Harji. Copyright.

There is a saying in Uzbekistan that guests can only leave their host’s house after palov has been offered. Palov is a traditional dish made and shared throughout rural and urban communities of Uzbekistan. It is prepared with ingredients such as rice, meat, spices and vegetables and in addition to be enjoyed as a regular meal, is served as a gesture of hospitality, to celebrate special occasions like weddings and new year, to help those in need who are underprivileged, or to honour loved ones who have passed away. Palov may also feature at events alongside other rituals taking place such as prayer and performances of traditional music. It is a dish that is cooked by men and women regardless of age or social status. Knowledge and skills associated with the practice are handed down from older to younger generations formally and informally using a master-apprentice model or by demonstration and participation within families, peer groups, community-based establishments, religious organizations and vocational educational institutions. The making and sharing of the traditional dish acts to strengthen social ties, promote values including solidarity and unity and assist in the continuity of local traditions that form a part of the community’s cultural identity.

Date posted: Saturday, January 7, 2017.
Last updated: January 8, 2017 (9:15 EST).

FORTHCOMING (week of January 9, 2017): Shariffa Keshavjee of Nairobi, Kenya, reflects on the highly acclaimed and award winning book “With Our Own Hands.”

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Material for the post was compiled from numerous sources including:

1.Tajikistan inscription details at:
http://www.unesco.org/culture/ich/en/decisions/11.COM/10.B.33
2. Uzbekistan:
http://www.unesco.org/culture/ich/en/RL/palov-culture-and-tradition-01166
3. For complete list of  inscriptions, click http://www.unesco.org/culture/ich/en/lists.
4. Also read “All You Need is Plov — Central Asians vie for ownership of a much-loved dish” by   clicking https://iwpr.net/global-voices/all-you-need-plov.
5. For pilaf’s Avicenna connection, please see http://www.dailysabah.com/food/2016/12/10/uzbek-traditional-rice-now-on-unesco-heritage-list.
6. Please also see our piece The Story of a Beautiful and Intriguing Cookbook from the Pamirs, “With Our Own Hands”

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