was to the Qalif Mustasim that he proposed surrender terms, not to the Shah Zaman.” She flicked a disparaging glance at her husband. “Hulagu offered to lift the siege if the Qalif acceded to certain demands, among them the handing over of much gold. The Qalif refused, saying, ‘Our gold sustains our Holy Islam.’ And the reigning Shah did not overrule that decision.”
“How could I?” that Shah said weakly, as if it was an argument much argued previously. “The spiritual leader outranks the temporal.”
His wife went implacably on. “Baghdad might have withstood the Mongols and their Hormuz allies, but it could not withstand the hunger imposed by a siege. Our people ate everything edible, even the city rats, but the people got weaker and weaker, and many died and the rest could fight no longer. When the city inevitably fell, Hulagu imprisoned the Qalif Mustasim in solitary confinement, and let him get even hungrier. At last the holy old man had to beg for food. Hulagu with his own hands gave him a plate full of gold coins, and the Qalif whimpered, ‘No man can eat gold.’ And Hulagu said, ‘You called it sustenance when I asked for it. Did it sustain your holy city? Pray, then, that it will sustain you.’ And he had the gold melted, and he poured that glowing-hot liquid metal down the old man’s throat, killing him horribly. Mustasim was the last of the Qalifate, which had endured for more than five hundred years, and Baghdad is no longer the capital either of Persia or of Islam.”
We dutifully shook our heads in commiseration, which encouraged the Shahryar to add:
“As an illustration of how low the Shahnate has been brought: this my husband, Shah Zaman, who was once Shahinshah of all the Empire of Persia, is now a pigeon keeper and cherry picker!”
“My dear … ,” said the Shah.
“It is true. One of the lesser Khans—somewhere to the eastward; we have never even met this Ilkhan—has a taste for ripe cherries. He is also a fancier of pigeons, and his pigeons are trained always to fly home to him from wherever they may be transported. So there are now some hundred of those feathered rats in a dovecote behind the palace stables, and for each there is a tiny silken bag. My Emperor husband has instructions. Next summer when our orchards ripen, we are to pick the cherries, put one or two of them into each of those little bags, fasten the bags to the legs of the pigeons and let the birds free. Like the rukh bird carrying off men and lions and princesses, the pigeons will carry our cherries to the waiting Ilkhan. If we do not pay that humiliating tribute, he will doubtless come rampaging from out of the east and lay our city waste again.”
“My dear, I am sure the gentlemen are now weary of—of traveling hither,” said the Shah, sounding weary himself. He struck the gong to summon the wazir once more, and said to us, “You will wish to rest and refresh yourselves. Then, if you will do me the honor, we will foregather again at the evening meal.”
The wazir, a middle-aged and melancholy man named Jamshid, showed us to our chambers, a suite of three rooms with doors between. They were well furnished, with many qali on the floors and walls, and windows of stone tracery inset with glass, and soft beds of quilts and pillows. Our packs had already been removed from our horses and brought there.
“And here is a manservant for each of you,” said the Wazir Jamshid, producing three lissome, beardless young men. “They are all expert in the Indian art of champna, which they will perform for you after you have been to the hammam.”
“Ah, yes,” said Uncle Mafio, sounding pleased. “We have not enjoyed a shampoo, Nico, since we came through Tazhikistan.”
So again we had the thorough cleansing and refreshment of a hammam, an elegantly appointed one this time, in which our three young men served as our rubbers. And afterward we lay nude on our separate beds in our separate rooms for what was called the champna—or shampoo, as my uncle had pronounced it. I had no idea what to expect; it had sounded like a dance performance. But it proved to be a vigorous rubbing and pummeling and kneading of my entire body, more energetically done than the hammam rubbing, and with the intent not of extruding dirt from the skin, but of exercising every part in a manner to make one feel even healthier and more invigorated than a hammam bath can do.
My young servant, Karim, pounded and pinched and tweaked me, and at first it was painful. But after a while, my muscles and joints and sinews, stiffened by long riding, began to uncoil and unknot under that assault, and gradually I lay at ease and enjoyed it, and felt myself beginning to tingle with vitality. As a matter of fact, one impertinent part of me became obtrusively alive, and I was embarrassed. Then I was startled, for Karim with an evidently practiced hand started to exercise that also.
“I can do that for myself,” I snapped, “if I deem it necessary.”
He shrugged delicately and said, “As the Mirza commands. When the Mirza commands,” and concentrated on less intimate parts of me.
He finished the mauling at last, and I lay half wanting to doze, half wanting to leap up and do athletic feats, and he asked to be excused.
“To attend the Mirza your uncle,” he explained. “For such a massive man, it will require all three of us to give him an adequate champna.”
I graciously gave him leave, and abandoned myself to my drowsiness. I think my father also slept the afternoon away, but Uncle Mafio must have had a most thorough working-over, for the three young men were just leaving his room when Jamshid came to see us dressed for the evening meal. He brought for us new and myrrh- scented clothing of the Persian style: the lightweight pai-jamah, and loose shirts with tight cuffs, and, to wear over the shirts, beautifully embroidered short waistcoats, and kamarbands to go tightly about our waists, and silk shoes with upturned, curly, pointed toes, and tulbands instead of hanging kaffiyah headcloths. My father and uncle each proficiently and neatly wound his tulband around his head, but young Karim had to instruct me in the winding and tucking of mine. When we were dressed, we all looked exceptionally handsome and nobly Mirza and genuinely Persian.
2
WAZIR Jamshid led us to a large but not overpowering dining hall, lighted with torches and ringed about with servants and attendants. They were all males, and only the Shah Zaman joined us at the sumptuously laid dining cloth. I was rather relieved to see that the palace household was not so unorthodox that females were allowed to violate Muslim custom and routinely sit down to eat with men. We and the Shah had a meal uninterrupted by the facundities of the Shahryar, and he only once referred to her:
“The First Wife, being of royal Sabaean blood, has never reconciled herself to the fact that this Shahnate was heretofore subordinate to the Qalif and now is subordinate to the Khanate. Like a fine-bred Arabian mare, the Shahryar Zahd bucks at being harnessed. But otherwise she is an excellent consort, and more tender than the tail of a fat-tailed sheep.”
His barnyard similes perhaps explained, but to my mind did not excuse, her seeming to be the cock of that yard, and he the much-pecked hen. Nevertheless, the Shah was a congenial fellow, and he drank with us like a Christian, and he was a knowledgeable conversationalist when he was unencumbered of his wife. At my remark that I was thrilled to be following the trails which Alexander the Great had trodden, the Shah said:
“Those trails of his ended not far from here, you know, after Alexander had returned from his conquest of India’s Kashmir and Sind and the Panjab. Only fourteen farsakhs south of here are the ruins of Babylon, where he died. Of a fever brought on, it is said, by his having drunk too much of our wine of Shiraz.”
I thanked the Shah for the information, but I privately wondered how anyone could drink a killing amount of that sticky liquid. Even in Venice I had heard travelers extol their remembrance of the wine of Shiraz, and it is much praised in song and fable, but we were drinking it at that very meal, and I thought it fell far short of its reputation. That wine is an unappetizing orange in color, and cloyingly sweet, and thick as treacle. A man would have to be determined on drunkenness, I decided, to drink very much of it.
The other elements of the meal, though, were unqualifiedly superb. There was chicken cooked in pomegranate juice, and lamb cubed and marinated and broiled in a manner called kabab, and a rose-flavored sharbat cold with snow, and a billowy, trembling confection like a fluffed-up nougat, made of fine white flour, cream, honey, daintily flavored with oil of pistachio, and called a balesh. After the meal, we lolled among our cushions and sipped an exquisite liqueur expressed from rose petals, while we watched two court wrestlers, naked and shiny and slippery with almond oil, try to bend each other double or break each other in half. Then, when they had escaped the performance unharmed, we listened to a court minstrel play on a stringed instrument called al-ud, very like a lute, while he recited Persian poems, of which I can recall only that their every line ended in a mouselike squeak or a mournful sob.
