Paitishem is the third Gahambar, celebrating the creation of the earth, the end of summer, and the harvesting of crops. It takes place each year from September 12th through the 16th.
Agenda this week:
1. Recite prayers
2. Make papeta-ma-ghosh (stewed meat with potatoes)
3. Work in the late summer garden
1. Recite prayers:
The first four days of Paitishem are devoted to services, and reciting prayers. Zoroastrians turn towards a flame while praying, which symbolizes the fire of creation and the spiritual flame within each of us-- and so I stand before a candle flame to recite the Ashem Vohu (invocation of Asha) from the Avesta (Zoroastrian Book of Common Prayer).
The Ashem Vohu is a prayer with universal appeal. The word Ashem has many meanings: Law, Order, Beauty, Truth, Righteousness, Purity, Freedom. This one word expresses Divine truth, purity of body and mind, and all the beauty of nature. It's a central idea in Zoroastrianism.
This prayer is like a mantra, to be chanted slowly. To hear it recited, go to this link.
2. Make papeta-ma-ghosh (stewed meat with potatoes):
On the fifth day of a Gahambar, all the community comes together for a potluck feast, with traditional Persian dishes: Papeta-ma-ghosh, Iranian soup, fried bread, kharu-ghosh, ambakalio, cucumber salad, and ajil - a mix of seven different dried fruit and nuts.
The feast is payed for by those who can afford it. Food is prepared together by volunteers, and served by volunteers. Each person either donates food or helps to serve. The feast is a community get-together, when grudges are forgiven and forgotten, and friendships are formed or renewed.
Zoroastrians believe that the smell of good food attracts the Spiritual Beings, and so during the Gahambars spiritual and physical beings are able to eat together.
This is a Parsi recipe, from India-- The Parsis are descended from Persian Zoroastrians who emigrated to India to avoid religious persecution by the Muslims.
Ingredients:
1- Cut the meat into cubes.
2- Mince and mash the garlic, and combine with dry spices.
3- Rub into the meat and marinate for 30-60 minutes.
4- Peel the potatoes and slice in quarters lengthwise. Lightly fry them in the oil or ghee, then remove from the pan and set aside.
5- Fry the meat in the same pan until light brown.
6- Chop the chillies (I used only three sereno peppers) and add to the pan with a cup of water and a little salt. Cover, and cook until meat is half done, adding water to pan as needed.
7- Add potatoes back in, and simmer till meat and potatoes are done and gravy is thick.
(I added some tomatoes in the last few minutes because we have plenty right now- they were deliscious!)
3. Work in the late summer garden:
1. Recite prayers
2. Make papeta-ma-ghosh (stewed meat with potatoes)
3. Work in the late summer garden
The first four days of Paitishem are devoted to services, and reciting prayers. Zoroastrians turn towards a flame while praying, which symbolizes the fire of creation and the spiritual flame within each of us-- and so I stand before a candle flame to recite the Ashem Vohu (invocation of Asha) from the Avesta (Zoroastrian Book of Common Prayer).
The Ashem Vohu is a prayer with universal appeal. The word Ashem has many meanings: Law, Order, Beauty, Truth, Righteousness, Purity, Freedom. This one word expresses Divine truth, purity of body and mind, and all the beauty of nature. It's a central idea in Zoroastrianism.
This prayer is like a mantra, to be chanted slowly. To hear it recited, go to this link.
ashem vohû vahishtem astî
Truth is the best good.
ushtâ astî
It is happiness.
ushtâ ahmâi hyat ashâi vahishtâi ashem.
Happiness is to one whose truth (represents) best truth.
2. Make papeta-ma-ghosh (stewed meat with potatoes):
On the fifth day of a Gahambar, all the community comes together for a potluck feast, with traditional Persian dishes: Papeta-ma-ghosh, Iranian soup, fried bread, kharu-ghosh, ambakalio, cucumber salad, and ajil - a mix of seven different dried fruit and nuts.The feast is payed for by those who can afford it. Food is prepared together by volunteers, and served by volunteers. Each person either donates food or helps to serve. The feast is a community get-together, when grudges are forgiven and forgotten, and friendships are formed or renewed.
Zoroastrians believe that the smell of good food attracts the Spiritual Beings, and so during the Gahambars spiritual and physical beings are able to eat together.
This is a Parsi recipe, from India-- The Parsis are descended from Persian Zoroastrians who emigrated to India to avoid religious persecution by the Muslims.
Ingredients:
- 2 lbs. leg of lamb (or mutton)
- 5-10 cloves of garlic
- 2 Tbsp. ground ginger
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1/4-c. ghee or oil
- 6 medium to large potatoes
- 4-8 green chillies
- Salt to taste
1- Cut the meat into cubes.
2- Mince and mash the garlic, and combine with dry spices. 3- Rub into the meat and marinate for 30-60 minutes.
4- Peel the potatoes and slice in quarters lengthwise. Lightly fry them in the oil or ghee, then remove from the pan and set aside.
5- Fry the meat in the same pan until light brown.
6- Chop the chillies (I used only three sereno peppers) and add to the pan with a cup of water and a little salt. Cover, and cook until meat is half done, adding water to pan as needed.
7- Add potatoes back in, and simmer till meat and potatoes are done and gravy is thick.
(I added some tomatoes in the last few minutes because we have plenty right now- they were deliscious!)
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| End of the summer kale |
The gahambars are seasonal festivals that originally provided an opportunity for the whole village to get together to share the labor required to finish the tasks of the season; for Paitishem that is the harvest.
For us, the harvest is not the only work of the season- we are planting fall veggies, and also cleaning up the yard and beds for winter. This summer has been dry, but with the rain we got this week, our garden has new pep. With a little effort now the garden will shine for two more months with fall blooms and tasty vegetables.
For us, the harvest is not the only work of the season- we are planting fall veggies, and also cleaning up the yard and beds for winter. This summer has been dry, but with the rain we got this week, our garden has new pep. With a little effort now the garden will shine for two more months with fall blooms and tasty vegetables.
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| Fall beans and peas |
- Weeding: It's time to get all the weeds out. If weeds survive now they will produce enough seed to last for years!
- Planting: I planted a final few plants of kale last week, which over-winters really well in our valley, and next I need to put in a cover crop of fava beans in some of the empty beds.
- Harvest green beans, tomatoes, raspberries, kale, peppers, and potatoes! I’m also going to gather nasturtium seeds (They need to dry for a week before I store them).
- Store seeds: Once they are dry I will put all my seeds into zip-lock bags in the refrigerator, near the bottom, away from the freezer. (Note to self: Next spring, take bags out but keep them closed until the seeds warm, so moisture in the air doesn’t condense on the seeds.)
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