There are three distinct ways in which milk is normally processed. In the first it is heated, pressed, and squeezed dry to make cheese (panīr). Cheese making is uncommon in the Persian world, except in a few regions where it has become a specialty. The other two methods begin with conversion of the milk into yogurt.
Čoḡā Bonut is important because it has provided evidence of the earliest stages of settled agricultural life in Ḵuzestān. It is a small mound; in its truncated and artificially rounded state it has a diameter of about 50 m and rises just over 5 m above the surrounding plain.
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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