The spell of long lingering nights and sweet assumption of shorter days, where the warmth the sun becomes an inevitable source of contemplation and conversation, when the spirit of rest finds its way into the restlessness of the heat and a cool breeze of change is wished and cherished: Summer. As one of the few countries with four distinguished seasons, each part of Iran is blessed with a range of colors and specialties peculiar to each season throughout the year. Seasonal humidity, temperature, rain and snowfall differ from region to region. The length of each season is also specific to region. Summer in Iran (Middle of June-late September) first arrives in the South and on the shores of the Persian Gulf- the humidity of which makes the heat almost intolerable- before it attempts to exercise its dominance over the rest of the country. Sometimes, the temperature in the South can rise as high as 37 degrees centigrade resulting in a typically very hot and dry weather. The sun shines almost continuously during this period. Thanks to high mountain ranges of Zagros and Alborz, western, northwestern and northern regions of Iran experience a mild summer where the temperature rarely exceeds 29 degrees centigrade. During this period, people turn on their precious air conditioners without which they would not be able to survive the heat. Some families also make sleeping arrangements on the rooftops of their house during summer nights, a custom which is fading out in big cities but still visible in towns and villages. With children and students out of schools at this time for their annual summer break, organized sports, summer camps, summer schools and even extracurricular activities such as arts and language classes are a norm. But summer is also a month of relaxation and the long awaited vacation. During this period, Iranian families and close ones usually head for popular summer destinations with much cooler climates such as the towns on the coastline of the Caspian Sea in the north and Azerbaijan province in northwestern Iran where the landscape is more refreshing and the weather is pleasant. Water sports such as water skiing, a uniquely summer sport, are also naturally trendy during this period particularly in north, the Caspian Sea and the Persian Gulf Islands like Kish, which stands among the world’s 10 most beautiful islands and is the fourth most visited vacation destination in the Middle East. The geographical circumstances and weather conditions of this particular season have served to ripen special and mouth watering treats. Watermelon, muskmelon, cantaloupes, plums, cherries, sour cherries, blackberries, blueberries, raspberries, peach, grapes, pears, fig-peach (peaches shaped like fig with slightly juicier and sweeter taste), nectarines and many others are the special edibles that top the summer fruit baskets in Iranian homes. Another yummy fruity and summer treat in Iran is the Persian fruit roll (lavashak) which is also fun to make. The roll is made from a puree of different types of fresh fruits of the season and then laying them out in a sunny spot on the roof or the balcony for a few days. The sun dried fruit roll is a lip smacking edible for children and grownups alike. With the rise of temperature and perspiration, people tend to drink more fluids and look for alternative ways to cool down the temperature of the body. Ice cream and juice parlors are in for an economic boost. One traditional drink generally accompanying Iranian dishes but more favored during summer is doogh, which is actually a combination of yogurt, still or carbonated water, and dried mint. Other drinks include varieties of Sharbat, among which the Eragrostis tef drink (khak shir) is more popular in summer. Another refreshment is the havijbastani, a carrot juice drink with one or two scoops of ice cream garnished with cinnamon, nutmeg or other spices. Traditional Iranian ice cream often contains flakes of frozen clotted cream and is most commonly flavored with saffron and rose water. It is usually served sandwiched between two thin crispy waffles. These are commonly made in stands or kiosks in streets on summer days and on hiking trails. Sekanjebin-a great cooler of body temperature-is thick syrup made from vinegar, mint and sugar, served mixed with carbonated or plain water. It can be drunk mixed with a little rosewater or used as a dip for lettuce. Also, when entertaining guests during summer, Iranians replace the traditional and regular drink of black tea with much cooler refreshments and fruit juices but a mild cup of tea still manages to remain as the main drink of the day and an all time beverage. It is also assumed that a cup of hot tea in summer can help one to feel less heat as it instantly levels the body temperature with the temperature of the environment. It is generally preferable to stay indoors during summer and head out only after the greater part of the heat has subsided. Outdoor activities and sports are usually scheduled for early morning and late afternoon. Light colored attires blend in with lighter activities of this season. Despite the heat, people find that they have more time on their hands during this period of two and half months, for doing things that have been prognosticated during the year and going to destinations that have been planned way earlier. So, let’s delight in the memorable taste of this blessed season and cherish the worth of cool and abundance before the impatience of autumn knocks on our doors again.

The Muslim tradition of fasting has occurred in many different places, climates, and under various circumstances but sometimes the boundaries are inevitably pushed in a way that make fasting a challenge but worthwhile religious task.

The holy month of Ramadan has coincided with the summer months this year (estimated date: first of August).The high temperature and more than often dry weather is perhaps a surmountable challenge this time for Iranians, who are majorly Muslim and observe the ritual of fasting during this blessed month. Interestingly, one of the few literal definitions of the word Ramadan is rooted in ‘Ramaz’ which actually means ‘intense sunlight on pebbles’. It seems while naming the Arabic months of the Islamic Calendar, this month had fallen in the summer season. Also fasting during this month is often thought figuratively to burn away all sins and purify the soul and body after cleansing it through rituals and prayers peculiar to this month. Ramadan is the holiest of months in the Islamic calendar, and fasting in this month is one of the Five Pillars of Islam in terms of principle.

The huge green skinned watermelon with gorgeous red flesh within is a significant item on the Iranian table of festivities and casual gatherings. The plant gains even more popularity during summer mainly for its juicy and refreshing taste, its affordable price range as compared to other fruits and also its high worth as a cool nutrient. Not only cutting up and serving a watermelon in different shapes and sizes is an art but also buying the right and ripe one is a laudable skill on its own. In Iran, you can sometimes spot a sign in fruit shops or hear vendors in the market shouting “Sold with the condition of the knife” which simply means the vendor will cut a small piece of the fruit upon request in order to reveal the ripe, red, ready and juicy flesh within and assure the buyer that he is purchasing the ‘good stuff’. There are of course less dramatic methods of ensuring a ripe and crimson watermelon. Other than going with your instincts, it is suggested that you gently tap the watermelon on the skin as if you were knocking on someone’s door. If the sound is that of a hollow and empty box or container, then the chances are that you can expect a very striking and lip smacking crunchy red when the knife finally cuts through the large and green void. Perhaps this is one of those rare instances in life where the sound of emptiness can comfort us with the thought of impending fullness!

There are also alternative ways of cooling a watermelon, particularly in summer. The typical way is to cut it up and keep it in a covered container in the fridge. A more fun and traditional way is to let it cool in the Houz (a small pond-like water tank situated in the center of the back or front yard of traditional Iranian houses). When on picnic, the watermelon is usually left by the river or a stream to gradually cool in the water.

Sharbat is a popular Middle Eastern drink that is prepared majorly with fruits and at times, flower petals. It usually has a sweet taste and is served chilled. It can be served in concentrate form and eaten with a spoon, sometimes along with ice creams and other desserts or diluted with water to create cool and soothing refreshment for summer. Below is the recipe for making a mellow quince and lemon juice drink. Quince is a worthy fruit in terms of nutrition and is used largely in Iranian cooking to make jams, soups and even stews. What you need: Quince 2 kgs Sugar 2 kgs Lime Juice 1 cup Water 4 cups

What you do: Wash and clean quinces. Then cut them into four pieces and take out all the seeds. Grind the fruit pieces in a food processor and then run through a strainer to get only the quince juice. Bring water to boil in a pot and add sugar. Let it simmer for a few minutes. Add quince juice and wait until the pot gets thick, then add lime juice and let it simmer for around 2-3 minutes more before you turn off the stove. Let it cool for an hour. You can add a few proportionate spoons of this syrup to a glass of water and stir well. Serve chilled with ice cubes or preferably crushed ice.

Recent research and innovations in the field of Iran’s agriculture have resulted in cultivation and growth of cubic watermelons for the first time in the country. The fruitful experiment was initially carried out in the small city of Estahban in 2009 and now in less than two years, the cubic watermelon of 20 cm into 25 cm, with an average weight of 3.25 kg is the most famous fruit of the region. Earlier in Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle. Currently, the price of each cubic watermelon in the Japanese market is estimated as $83, which is of course very pricey as compared to normal and round faced types.

In addition to the allure of the unusual shape, the cubic watermelon has other advantages too. The square shape makes it much easier to store and stack and also more convenient for buyers to carry home.

Tehran’s popular ice cream shop: Cold but creative, Mansour’s ice enchantment

 In the cool and quiet of summer nights and even the chill of winter evenings, you can usually spot a long queue of young men, women and even families in the heart of Mollasadra Street, Jordan district of Tehran waiting for their favorite and chosen flavors of ice cream. Known as Bastani Mansour (Mansour’s ice cream), the rather large and well equipped shop with many refrigerators was reportedly founded around twenty seven years ago, by a young and assiduous individual named Mr. Mansour with the intention of creating unique flavors that stand out in the tradition of making ice creams. The long queues in and out of season and customers who ask for second and sometimes third helpings seem to reveal the extent of Mansour’s success in his initial endeavor. Despite the small brown bricked walls, the wooden ceilings and sash windows which have helped to create a traditional ambience, Mansour does not offer a place for customers to sit. People stand in a queue and after getting their order they usually have their ice cream either standing near the shop or sitting in the car, parked somewhere nearby. Sometimes one can spot youngsters sitting on the curbs by the little side garden or the steps close to the shop but the major opinion is that the long queue and no place to sit afterwards is still worth it the array of colors and flavors. Presently, there are only eight workers in the shop. Clad either in yellow, red, white or maroon they all work in pairs. What makes Mansour’s ice cream, a sensational experience is that sweetness does not overpower the other flavors and most ingredients like fruits and nuts manage to preserve their original taste. Mansour’s ice cream can respond to almost everyone’s choice. For lovers of tradition, there is of course the traditional Persian ice cream (bastani sonnati) which mainly consists of milk, large flakes of frozen cream, pistachios and sometimes nuts with a dash of rose water and saffron. This creamy delight can be eaten with a spoon from a cup or as it is customary by being sandwiched between two round wafers specially made for the purpose. There is also another ice dish with similar ingredients but topped with a frozen sorbet made with thin starch noodles and rosewater (faloodeh) served with a dash of lemon juice and some other Sharbet that is Mansour’s specialty. Other than different types of chocolate, caramel and vanilla, the other flavor choices are strawberry, saffron, pistachio, cantaloupe and others. Perhaps the only issue is finding an appropriate parking place, and therefore avoiding the wet blanket of a fine ticket. The best solution is to park in the nearby streets, a little farther than the shop and then join the queue of ice cream lovers for a cold but amiably creative experience this summer.