Book of Days Tales

Today is the birthday (1394) of Mīrzā Muhammad Tāraghay bin Shāhrukh (Chagatai: میرزا محمد طارق بن شاہ رخ, Persian: میرزا محمد تراغای بن شاہ رخ‎‎) better known as Ulugh Beg (الغ‌ بیگ) a ruler in the Timurid dynasty in Central Asia as well as an astronomer, mathematician and sultan. His commonly used name, Ulugh Beg, is not a personal name, but rather a nickname, which can be loosely translated as “Great Ruler” or “Patriarch Ruler” and was the Turkic equivalent of Timur’s Perso-Arabic title Amīr-e Kabīr. Ulugh Beg was also notable for his work in astronomy-related mathematics, such as trigonometry and spherical geometry. He built the great Ulugh Beg Observatory in Samarkand between 1424 and 1429. It was considered by scholars to have been one of the finest observatories in the Islamic world at the time and the largest in Central Asia. He built the Ulugh Beg Madrasah (1417–1420) in Samarkand and Bukhara, transforming the cities into cultural centers of learning in Central Asia. He was also a mathematics genius of the 15th century — albeit his mental aptitude was perseverance rather than any unusual endowment of intellect. His observatory is still situated in Samarkand now in Uzbekistan. My brother – I am more perseverant than intelligent.

Here is a classic soup from Yazd, now in Iran but in the Timurid Empire when Ulugh Beg ruled.  It is quite complex in flavor, but not awfully difficult to make.  The dill and beets are a common taste of the region.  The dumplings and yoghurt are essential for me to cut the richness of the soup.

© Shoorba-ye Yazdi (Lentil and Beet Soup with Pasta Dumplings)

Slice a medium onion and sauté in a little oil until golden.

Add ½ teaspoon of turmeric and sauté for a minute or two more.

Put the onions in a soup pot with 1 cup of lentils and 1 cup of diced beet.

Add 5 cups of chicken stock, bring to a boil and simmer until the lentils are soft (1 to 2 hours).

Add ½ cup of chopped greens (beet tops if available, otherwise chard or spinach) . . .. . . and a handful of chopped dill.  Continue to simmer while you make the dumplings.

Place ½ cup of flour in a bowl. Slowly add water until you have a soft dough. Knead on a floured board for 5 minutes. Tear into flat disks. Add the dumplings to the soup and cook for 8 to 10 minutes, or until al dente.

Add 2 tablespoons of vinegar.

Serve hot in a deep bowl with a dollop of plain yoghurt or sour cream. The soup can also be served cold.