Irish Times: Medieval Philosophers Don’t Get Much Attention but Avicenna – the Islamic Thinker Who Proved God Exists – Deserves It, Says Prof Adamson

Peter Adamson, Professor of Ancient and Medieval Philosophy in the Department of Philosophy at King’s College London, highlights in his latest book Philosophy in the Islamic World just how influential certain theologians and mystics from this milieu have been. Asked to single out one thinker, he names the Persian polymath Avicenna (980-1037) who invented “probably the most influential and interesting medieval attempt to show that God exists”…. Read More

PLEASE CLICK : Unthinkable — The Islamic Thinker Who ‘Proved’ God Exists

To mark the 1,000th birth anniversary of the most influential of Islam’s philosopher-scientists, UNESCO minted this commemorative medal in 1980. Designed by sculptor-medallist Victor Douek, the obverse depicts a scene showing Avicenna surrounded by his disciples.

To mark the 1,000th birth anniversary of the most influential of Islam’s philosopher-scientists, UNESCO minted this commemorative medal in 1980. Designed by sculptor-medallist Victor Douek, the obverse depicts a scene showing Avicenna surrounded by his disciples. Please click on image for article in Irish Times.

Date posted: February 3, 2017.

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Articles related to Avicenna on this website:

The Meaning of Sinan, the Name of the Second Prince Welcomed by Prince Rahim and Princess Salwa Aga Khan

Report compiled by Abdulmalik Merchant
Poem by Shariffa Keshavjee

In a special talika (written message) read out in Ismaili jamatkhanas on Friday, January 13, 2017, Mawlana Hazar Imam, His Highness the Aga Khan, informed his world-wide community that Princess Salwa gave birth to a baby boy named Sinan in London, England, on January 2, 2017. The Princess is married to Prince Rahim Aga Khan, the 49th Ismaili Imam’s oldest son. The couple was married in a nikah ceremony in September 2013, and their first child Prince Irfan was born in Geneva, Switzerland, on 11 April, 2015.

Prince Rahim has an older sister, Princess Zahra, and two brothers younger than him, Prince Hussain and Prince Aly Muhammad.

Mawlana Hazar Imam, Prince Rahim with Prince Irfan, and Princess Salwa at the 80th birthday celebration. Photo: The Ismaili/Zahur Ramji.

Princess Salwa and Prince Rahim, who is holding Prince Irfan, pictured recently during the 80th birthday celebration of His Highness the Aga Khan (right) held in Aiglemont. Photo: The Ismaili/Zahur Ramji.

“Prince Sinan’s birth has brought immense joy to our family,” wrote Mawlana Hazar Imam in the talika, and added that “We are most touched by your kind thoughts and prayers over the period leading to Sinan’s birth.” In the talika, he conveyed his affectionate loving blessings to his followers, whom he addresses as his spiritual children.

Hello magazine reported the birth of Prince Sinan as the world’s first royal baby of 2017!

We rejoice with our thousands of readers around the world on the wonderful news of the birth of Prince Sinan, and join with jamats around the world to congratulate Mawlana Hazar Imam, Prince Rahim and Princess Salwa as well as their son Prince Irfan, and all the members of Mawlana Hazar Imam’s and Princess Salwa’s families.

We sincerely hope and pray that the birth of Prince Sinan may bring immense barakah to jamats worldwide. We also pray for Prince Sinan’s long life and wellbeing.

The Meaning of Sinan

Sinan is an Arabic name for boys meaning spearhead. It is derived from the root word S-N-N which is used in the Qur’an. Sinan is pronounced [(SI)mple] + [(NA)p + (N)ew] with emphasis on the second syllable. Wikipedia mentions that the name might also be related to the Ancient Greek name Sinon.

In Ismaili history, the name Sinan is associated with the revered personality of Rashid al-din Sinan, one of the greatest and most valiant of the Syrian Isma’ili da’is of the thirteenth century A.C.

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A Child

By Shariffa Keshavjee

A miracle, a gift today a child that comes to us
Our bending is of gladness in the archers hand to us
He loves the arrow that flies, the bow so stable for us
The archer sees the mark upon the path for us
Bends it with his might, the arrow goes far for us

The name of Sinan brings the memory of
Aleppo and Masyaf to us
His philosophy as dai forever imprinted on us
The balance of the zahir and batin as it come to us
A reciprocal social relationship of balance within us
Weaving a tapestry of din-dunia

In this our Diamond Jubilee year, your birth bring to us
Great tidings of gladness and joy within us
Our many faceted diamond is aglow for us.

Date posted: Saturday, January 14, 2017.

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We welcome readers’ feedback. Please click Comment. If you run into difficulties submitting your feedback, please email it to simerg@aol.com.

This compiled piece contains material from the following sources:

[1] http://quranicnames.com/meaning-of-sinan-arabic-name//
[2] http://www.theismaili.org
[3] http://www.wikipedia.org

See also:

“With Our Own Hands” – Nairobi’s Shariffa Keshavjee Reflects on an Astonishingly Beautiful Book About the People, Food and Life in the Pamirs

“In this region no guest is a foreigner and every visitor is warmly welcomed and enjoys amazing hospitality. Food prepared from the heart is a labour of love…As I read and re-read the book, I feel that the earth itself compressed to make a safe haven for these very special people who truly live in harmony with mother earth. Similar to the way the animals live in the Ngorongoro Crater.” — Shariffa Keshavjee

“With Our Own Hands” by Frederik van Oudenhoven and Jamila Haider

Front cover

Front cover “With Our Own Hands,” 686 pages. Foreword by HRH The Prince of Wales.

REVIEWED BY SHARIFFA KESHAVJEE

I have not visited high mountain regions of the Pamirs bordering Tajikistan, Kyrgyzstan, Afghanistan and China, but these lands have always fascinated me .

I was fortunate to have laid hands on this beautiful and monumental book in Kenya. Reading and re-reading this tome connected me with the food and life in the Pamir mountains

It is special thrill to open a new book that contains many well annotated pictures. As I open a crisp fresh leaf of the book, I am delighted to see a familiar leaf, a man shielding himself with a rhubarb leaf. Yes, indeed, how hot and bright the sun must be must be up in the land locked mountains. I only knew rhubarb leaves as poisonous for gerbils!

Countries bordering the Pamirs are not that well known and this book is particularly welcome to expose the lands that straddle Pakistan, China, and Afghanistan, Tajikistan, Kyrgyzstan where the Karakoram Pass snakes its way into the snow. In this region no guest is a foreigner and every visitor is warmly welcomed and enjoys amazing hospitality. Food prepared from the heart is a labour of love.

Using a wild rhubarb leaf as his parasol, a traveller shields his face against the strong sun of the high Pamir Mountains in Afghanistan. Photo/Caption: With Our Own Hands

Using a wild rhubarb leaf as his parasol, a traveller shields his face against the strong sun of the high Pamir Mountains in Afghanistan. Photo/Caption: With Our Own Hands

Beyond the peaks of the Pamirs are the cold deserts of Central Asia, China and Afghanistan, all part of the old silk road — the route that was the rich centre of trade and culture. Now that air travel is the norm, technology and curiosity bring us closer to our brothers and sisters in the Pamirs.

It was a delight to read Prince Charles’ forward in ” With Our Own Hands.” He has said it all — the hard seminal work of documentation, preservation and most of all making this work available in English, Dari and Tajik.

I loved the wonderful pictures of the beautiful faces of the people in the Pamir region. I was delighted to have met them when I was in Paris, and to hear the songs and watch the graceful dances of the region.

Bedona mulberries. Some of the berries have pink or purple streaks. Photo:

Bedona mulberries. Some of the berries have pink or purple streaks. Photo: “With Our Own Hands.”

The features of the people are such a contrast; the soft features so delicate and fine in the young, the rugged ones in the not so young exposed to the elements. These people show resilience of spirit. Their close connection with the earth on a daily basis is a sense of joy. I can relate this somewhat to us here in Nairobi, where some people are beginning to grow their own vegetables, to avoid pesticides and genetically modified seeds. There is a movement in Kenya taking us back to more organic foods. For the people of the Pamirs, their seeds are sacrosanct, untarnished by greed.

I myself am particularly aware of how fast we are losing many foods that I used to eat, that my grandfather grew on his farm in Muhoroni, near Lake Victoria in the Rift Valley. Now I know why I feel a connection to the Pamirs.

Change is inevitable. My aunt used to make Bursoq, called gulgulia. All over the world similar sweet dishes are a treat — baklava, bursoq, gulab jamuns, the list goes on. How much we share how much in common we have.

In the Pamirs, we have young people, with their hopes and aspirations, their varied languages of English, Russian, Dari, Tajik, Urdu, and Pamiri. One foot steeped in tradition and one in the modern world , a perfect place to balance between the sacred and a world so mesmerised by the material one.

with-our-own-hands-apricots-photos-and-caption

In the changing human environment the people in the Pamirs are balanced between their tradition and outside influence. Perfect time to savour the idea that no visitor is a stranger here in the mountainous terrain. Guests are honoured and feted. They eat food that is in season, a culture lost to us with export of food and refrigeration. We know, however, that the food that is in season is good for us. It was a strong belief of my great-grandfather who worked in our farm in Muhoroni.

Special foods are also a sign of celebration. In Ismaili ginans, special foods are mentioned, “ghee thi nitarta bhojan banavie, una una rotla ne Markhan knavravie…” ‘

Prince Charles aptly says ‘ the march of globalisation ‘, has crushed our traditions under foot. This book is a testimony to the perilous present juxtaposed with the resilient knowledge of the past.

Authors Jamila Haider and Frederik van Oudenhoven.

Authors Jamila Haider and Frederik van Oudenhoven.

School Teachers with their own copy of With Our Own Hands

The authors ensured that each of the 1800 communities of the Pamirs received a copy of “With Our Own Hands.”

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The authors ensured that each of the 1800 communities of the Pamirs received a copy of “With Our Own Hands.” In this photo, schoolgirls in the Bartang valley are standing with a copy of the book. The authors have noted that they were received time and time again with the warmest hospitality one could ever imagine. Photo: Facebook page, PamirFoodandLife.

“With Our Own Hands” is a font of knowledge; I learnt so much about mulberries, which grow in my back yard but I did not know they could be dried. I now see them with different eyes. I learnt about the use of apricots, always a rare dish at our table. As siblings we would enjoy cracking the seed so delicately as to obtain a whole nut. We used out brass pestle and mortar.

Water is such a precious commodity that it has angels looking after it. The channels once established widen and give. The people then become so close to their water source. What a beautiful concept for those who turn on the faucet without any reverence.

In the book, I continue to enjoy the sun blessed rugged mountains of the Pamirs, and the beautiful faces of the people. The earth in its longing for human company. As we prepare to celebrate Navroz on March 21, know that we are together in hope, love and celebration. We too are part of the climate change — a colder winter here in Kenya, although our waters do not freeze as does the Panj River. Together our resilience and faith is stronger than the not so clement weather!

Back cover With Our Own Hands

Back cover “With Our Own Hands”

I love the cucumber story in the Wakhan Valley! We too, in Kenya eat the root of the Arrrow Root, (ARVI) and not the leaves. Now as we become multi-cultural, we eat the root and the leaves!!! We make our Qorma with green grams and eat it with chapatis. Yes, culinary art is ever changing and we enjoy foods from far and wide and origins of our foods become seamless. In Kenya the idea of juicing all green vegetables is quite in vogue to fight non-communicable diseases.

As I read and re-read the book, I feel that the earth itself compressed to make a safe haven for these very special people who truly live in harmony with mother earth. Similar to the way the animals live in the Ngorongoro Crater.

Thank you brothers and sisters of the Pamirs for preserving, and practicing your resilient knowledge which is is a repository of timeless knowledge. Thank you Frederick and Jamila for bringing the knowledge to us here in Africa where we too invoke Bismillah at the beginning of each event.

Copyright: Shariffa Keshavjee/Simerg.

Date posted: January 11, 2017.

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Note: Simerg had obtained limited quantities of “With Our Own Hands” from its Canadian distributors, UBC Press. We quickly sold out, and the book is now out of print. However, the book may be purchased from resellers at Amazon at US$80.00 and up! – ed.

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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We welcome your feedback. Please click on Leave a comment.

Must Watch: A Fantastic Cultural Celebration in Moscow for Mawlana Hazar Imam’s 80th Birthday

Please click: Ismailis in Moscow Celebrate His Highness the Aga Khan’s 80th Birthday

Please click on photo to view segments of concert.

Please click on photo to view wonderful segments of concert.

Date posted: January 4, 2017.

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Simerg’s Highly Popular Articles Over the Years: (1) 7 Great Pieces Including Daman’s Khoja Ismailis, Rumi’s Snake Catcher Story and Aga Khan’s Road to Happiness

BY ABDULMALIK MERCHANT
Publisher/Editor, Simerg

On an occasional basis, Simerg will be drawing its readers’ attention to popular pieces published on this website over the past almost eight years. Likewise, in the course of this series I shall be informing readers about many extraordinary pieces that have not received the readership they deserve. For now, here are links to 7 pieces with more than 9,000 views each. Other popular articles will be mentioned, 7 at a time, in the coming year.

(for articles, please click on links or photos)

11,000 Views

1. PLEASE CLICK: A Brief History of the Khoja Ismaili Community in Daman, India, from the Portuguese Period to the Present by Toral Pradhan, first published October 7, 2013.

The original Daman jamatkhana, above, and a neighbouring Parsee house, below. The jamatkhana was closed in the 1960′s due to its condition.

Old jamatkhana – Daman Khoja history.

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9,000 Views

2. PLEASE CLICK: Two Tales from Rumi: The Snake-Catcher and the Serpent & The Elephant and the Travellers by Zayn Kassam, March 3, 2011.

Illustration by Fatima Hirji. Copyright.

Rumi’s Snake Catcher Story.

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12,000 Views

3. PLEASE CLICK: “The Power of Wisdom” – His Highness the Aga Khan’s Interview with Politique Internationale, August 18, 2010.

His Highness the Aga Khan. Photo Credit: Politique Interntional

Aga Khan Interview: Power of Wisdom.

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15,800 Views

4. PLEASE CLICK: Timeline of His Highness the Aga Khan’s Awards and Honour by Mohib Ebrahim, January 2010.

Aga Khan Timeline

Aga Khan Timeline

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31,000 Views

5. PLEASE CLICK: The Story of Noah’s Ark in the Holy Qur’an by Jehangir Merchant (Revised), Originally published on October 6, 2011.

Noah's Ark.

Noah’s Ark.

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20,000 Views

6. PLEASE CLICK: The Road to Happiness and The Concept of Life by His Highness the Aga Khan III, November 14, 2009.

Road to Happiness

Road to Happiness

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11,000 Views

7. PLEASE CLICK: The Preamble Of “The Constitution of the Shia Imami Ismaili Muslims”, December 10, 2010.

Preamble Ismaili Constitution

Preamble Ismaili Constitution

We wish to record our deep appreciation to thousands of readers who visit Simerg and its sister websites regularly and send us feedback, and to all our contributors for the great articles and photo essays that they have submitted for publication for the reading pleasure and enjoyment of our readers around the world — we have gained richly from their knowledge and the fresh insights they have provided.

We wish everyone a very happy and prosperous new year.

At the same time we pray for peace in lands where there are brutal conflicts resulting in loss of life and unimaginable injuries, and where people, especially children, have to endure pain and sorrow everyday.

Date posted: Friday, December 30, 2016.
Last updated: December 31, 2016 (2:35 am EST, corrected stats).

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A Delightful Pictorial Summary of Our 2016 Posts: From Historical Photos of His Highness the Aga Khan to Inspiring Travelogues and Photo Essays

Please click: 33 Awesome Photos!

With 2017 getting very close, a year in which Canada will be celebrating its 150th birthday on July 1 and His Highness the Aga Khan will be completing his Diamond Jubilee or 60 years as the 49th hereditary Imam of the Ismaili Muslims on July 11, we felt we should leave 2016 with a Pictorial Summary for the articles that appeared at Simergphotos during the year. We hope the 33 Photos we have chosen will inspire our readers to delve a little bit more deeply into the detailed pieces.

PLEASE CLICK: 33 Awesome Photos that Summarize Our 2016 Posts: From Historical Visits and Landmark Ceremonies of His Highness the Aga Khan to Fantastic Travelogues and Photo Essays

His Highness the Aga Khan and Prime Minister Justin Trudeau picture on Tuesday, May 17, 2016, at the Office of the Prime Minister located at the Centre Block of Parliament Hill in Ottawa. Photo: Jean-Marc Carisee. Copyright.

His Highness the Aga Khan and Prime Minister Justin Trudeau pictured on Tuesday, May 17, 2016, at the Office of the Prime Minister located at the Centre Block of Parliament Hill in Ottawa. Photo: Jean-Marc Carisee. Copyright. Please click photo for a pictorial summary of our 2016 Posts on Simergphotos.

Date posted: December 28, 2016.

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Simerg in 2016: Photo Blog Published Rare Photos from Hazar Imam’s 59 Year Reign and Great Travelogues and Stories

Kindly share http://www.Simerg.com with your friends, family members, relatives and all your other contacts around the world via email, the social media and by word of mouth! Thank you – ed.

Prince Amyn Muhammad and Princess Zahra applaud as the birthday cake is presented to Mawlana Hazar Imam. Photo: The Ismaili/Zahur Ramji.

A marvellous end to 2016! Mawlana Hazar Imam is applauded by members of his family as a cake is presented to him for his landmark 80th birthday, making him the oldest serving Imam in Ismaili history. The celebration was held at his home in Aiglemont, France, on Friday December 16, 2016. Photo: The Ismaili/Zahur Ramji.

By Abdulmalik Merchant
(editor/publisher Simerg, Simerphotos, and Barakah)

SIMERGPHOTOS commenced the year with the publication of rare photographs that had never been released or seen before! The late Papa Jaan’s treasure trove of photographs of  Mawlana Hazar Imam’s historic first visit to Hunza, was brought to our attention by  Montreal’s Muslim Harji, and with the  family’s support we published more photos that Papa Jaan (Abdul M. Ismaily, 1926-1981) took during Mawlana Hazar Imam’s Visit to Pakistan and Uganda as well as Prince Sadruddin’s Visit to East Africa. Sultan Jessa, who worked at the Daily Nation, then shared with us a set of his colleague Azhar Chaudry’s photos of the Aga Khan’s Visits to East Africa!

Muslim Harji’s name is on the lips of all our readers! He has never failed to take stunning photographs during his countless trips around the world, and his Central Asian photo essay series from 2015 overflowed into 2016 with Tajikistan’s Stunning Landscapes. Harji later would overwhelm our readers with  Photographs about Sacred  Spaces and, with the year about to end, he brilliantly captured Montreal’s Celebration of the 80th Birthday of Mawlana Hazar Imam. With regard to the birthday celebration we showed Mawlana Hazar Imam Being Gifted with a Unique Piece  of Art Created by Ismaili Artist Gulgee.

Even as he approached — and now has completed — his 80th birthday (December 13), a record for any Imam in Ismaili history, Mawlana Hazar Imam tirelessly visited many parts of the world. We have photos of his  Parliament Hill Visit in Ottawa by Jean-Marc Carisse , the visit to Portugal Where He Introduced Officials of the Imamat  and His visit to Egypt for a Business for Africa Forum. He also attended and awarded prizes in the UAE to The 2016 Winners of Aga Khan Award for Architecture. We decided to relive a Ten minute 2015 PBS episode about His Highness the Aga Khan  and we know that many readers visited PBS.

We received a few pleasant surprises along the way with Juby Sprake of Vancouver offering three very sweet photos of Hazar Imam’s 1966 visit to the Nairobi Aga Khan Primary School. Linda Baxter, a niece of the late Mr. Frank Pattrick, who worked for the Daily Nation, kindly sent Letters and Photographs of His Highness the Aga Khan from her family collection.

12 year old Renaye Tejani bakes cookies for charity and spreads joy in Mumbai, India.

12 year old Renaye Tejani bakes cookies for charity and spreads joy in Mumbai, India.

Nurin Merchant had visited Yellowstone, the world’s very first national park, some 5 years ago with her dad (author of this post) and decided to do a photo summary about Her One-of-a-Kind Experience in Yellowstone. Her grandparents came up with Photos of Mawlana Hazar Imam and Prince Alykhan’s visit to Mozambique where they had both served during the 1950’s.

Family members sent us inspiring stories about their children. Readers were charmed with Renaye Tejani  of Mumbai Spreading Joy Through Baking. The Maherali family in Atlanta had taken their two sons to Dubai for the Ismaili Jubilee games where Riyaan Maherali met a basketball player who touched his heart. Not to be overlooked was the story about the Welcome Celebration of the Jubilee Games Lantern at the Children’s Soccer Camp in Burnaby.

Members of the  Ismaili community are active everywhere in supporting initiatives for a better world, and we were immensely proud to record the inspiring work of Ismaili Educators helping with Marginalized Children in Nairobi. We also showcased thousands of  Canadians participating in the Annual World Partnership Walk in Vancouver.

Ali Karim, like Muslim Harji, is an intrepid traveller and he undertook a momentous journey with his wife Dilshad to China and Northern Pakistan along the old Silk Road. His travelogue began in Shanghai, and he then proceeded to Urumqi, Turpan and Kashgar before he finally reached his last stop in China in Tashkurgan where he met an Ismaili family. His remarkable account with stunning photographs of Ismailis in Northern Hunza is a must read for everyone who hasn’t yet read the post! We have one final Hunza episode from Karim coming up within the next fortnight.

Passu, Hunza. Ali Karim. Copyright.

Passu, Hunza. Ali Karim. Copyright.

Mawlana Hazar Imam mentioned in his remarks during the celebration of his 80th birthday, that he feels he is half his age! Therefore, we look forward to celebrating his Diamond Jubilee in 2017, with a prayer and a hope that he will remain in good health, and that all communities around the world will continue to benefit from his wisdom and his selfless work that has had such a major impact on marginalized communities around the world, especially in Asia and Africa. Mawlana Hazar Imam’s support of major development projects through his network, including Ismaili institutions and the Aga Khan Development Network, has always been  underpinned by the  Qur’anic ethic and principle that everyone is “born out of a single soul.”

We wish all our readers around the world a New Year filled with good health, peace, happiness and success in all their endeavours, and particularly pray for a peaceful world!

Individual Links to Our Treasure Trove of Photos

December 16, 2016: Hazar Imam’s Landmark 80th Birthday Celebration, With a Special Touch from Gulgee

“The medium Gulgee used in these mosaics is blue lapis lazuli stones. He had to pick through thousands of pieces of blue stone, in varying colors and shapes and sizes. Then, he had to arrange them in such a way that they formed a perfect portrait of a living person. He described it as being similar to a giant jigsaw puzzle.” Read More…

PLEASE CLICK: AN EXCEPTIONAL GIFT TO HIS HIGHNESS THE AGA KHAN FOR HIS LANDMARK 80TH BIRTHDAY

Please click on image for article and more photos.

Please click on image for article and more photos.

Beautiful Photos of His Highness the Aga Khan’s 80th Birthday Celebrations in Montreal by Muslim Harji

Immerse yourself in beautifully vibrant photos that Muslim Harji captured in Montreal during the celebration of Mawlana Hazar Imam’s historic 80th birthday on December 13th and 17th, 2016. Like his other distinguished and highly acclaimed photo pieces on this site and its sister photo blog Simergphotos, Muslim Harji brilliantly captures — and brings to life — the spirit and happiness of Ismailis at the event in Montreal’s headquarters jamatkhana. Volunteers, children, youth, the senior citizens…no one is left out in this fine assortment of photographs!

PLEASE CLICK: Mawlana Hazar Imam’s 80th Birthday – Montreal’s Beautiful Event

Please click for a gorgeous collection of photos of the Montreal Saligrah. Photo: Muslim Harji. Copyright.

Please click for a gorgeous collection of photos of the Montreal Saligrah. Photo: Muslim Harji. Copyright.

Date posted: December 21, 2016.

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