Table of Contents

  • CHRISTIE, CHARLES

    Kamran Ekbal

    Captain (d. 1812), of the Bombay Regiment, an Anglo-Indian officer under the command of Sir John Malcolm.

  • CHROMITE

    Raḥmat-Allāh Ostovār

    FeCr2O4, a dark-brown or black mineral from which chromium is refined.

  • CHRONICLE OF ARBELA

    Peter Kawerau

    a Syriac church history of Adiabene, written in the 6th century by Mĕšīḥā-Zĕḵā under the title Kĕtaḇā ḏ-ĕqlisyastīqī ḏă-Mĕšīḥā-Zĕḵā, chosen in conscious imitation of the Ekklēsiastikḕ historía by Eusebius of Caesarea. A remarkable account from the Parthian period is that of the Feast of the Magi in the month of Iyyār. Equally noteworthy is the account of the fall of the Arsacids and the beginning of the reign of the Sasanians in 224.

  • CHRONICLE OF EDESSA

    Sebastian P. Brock

    a short local history of Edessa (modern Urfa), written in Syriac by an anonymous author and covering chiefly the period from 201-540 C.E. Events such as incursions by the Huns (403-04, 531) and relations be­tween the Byzantine and Sasanian empires (e.g., Kavād’s siege and capture of Amida [modern Diyarbakır] and his unsuccessful siege of Edessa in 502-03 or the peace treaty of 532) are noted briefly.

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  • CHRONOGRAMS

    J. T. P. de Bruijn

    dates incorporated into Persian texts in disguised form, espe­cially those in which the letters of the alphabet have numerical value.

  • CHRONOLOGY

    Cross-Reference

    See CALENDARS.

  • CHUBAK, Sadeq

    Mohammad Reza Ghanoonparvar

    (1916-1998), one of most acclaimed Persian short story writers and novelists of the 20th century.

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  • CHUPANIDS

    Cross-Reference

    See CHOBANIDS.

  • CHURCH OF ENGLAND IN PERSIA

    Cross-reference

    IN PERSIA. See ENGLAND, CHURCH OF, IN PERSIA.

  • CHURNS AND CHURNING

    Marcel Bazin and Christian Bromberger

    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.

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