In Persia and Afghanistan both nomadic pastoralists and sedentary peasants make the same basic kinds of domestic cheese. The only clear distinction is between acid and rennet cheeses, both made from mixed milks, except in Gīlān; there acid cheeses are usually prepared from cow’s and buffalo’s milk and rennet cheeses from ewe’s and goat’s milk.
Several references to kalāt in the tragic episode of the young Forud in Ferdowsi’s Šāh-nāma are thought to refer to this. Its earliest mention in historical accounts comes from the Mongol period, when the fourth Il-khan of Iran, Arḡun Khan built a defensive work at the south approach that still bears his name (“Gate of Arḡun”).
LATEST IN PRINT
Fascicle 2 of Volume XVI
The most recent fascicle in the print edition of Encyclopædia Iranica appeared during the second quarter of 2013. This fascicle continues the development of letter “K” topics. It begins with the ancient KASSITES and ends with the beginning of titles with initial Ke-. Especially notable in this fascicle is the comprehensive survey of the Kayanid dynasty in the traditional history of Iran, as recorded in our sources both pre-Islamic and Islamic. This entry by Prof. P. O. Skjærvø, under the title KAYĀNIĀN, is now available at this website, along with all other entries in the fascicle.
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A History of Persian Literature
Literature of the Early Twentieth Century
From the Constitutional Period to Reza Shah
Edited by Ali-Asghar Seyed-Gohrab
Published by I. B. Tauris & Co Ltd, London — New York, 2015
For the full list of recent entries (updated to the end of June 2015), select the button below.