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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Modern persian cuisine case 3: Dark cherry stew

 Traditionally, this stew is made with sour cherries and without buzz. As a result, it has a vivid red velvety color and the flavor of balanced sour and the sweet; acquired by added sugar. My main issue with the old stew is loss of cherry goodness and overpowering of acidity from sour cherries. This new stew however, has a much more sophisticated flavor profile acquired from the buzz, spices and mainly cherries. To balance with the sweetness of cherries, I add barberries with their unique sharp tart sourness; I gave some detail for barberries in a previous post. I never tried this but I feel that barberries could be replaced by dried cranberries in case they are not accessible. And finally, I used Shiraz in my new recipe cause nothing is more Persian than that!. Shiraz a city in central Iran and is capital of a state called Persia!. The seeds of this particular grape was taken to other countries and being cultivated. Here is what you will need:

250 gram beef shoulder, diced
salt, pepper, garlic powder
1 pod of star anise
5 whole allspice grains
1 TSP flour
1 cup mirepoix vegetables finely chopped
2 TBSP Dark Cherry and barberries each
1 cup Shiraz
1 cup beef stock
1 TBSP Kirsch(optional)
1 cup of dark cherries, seeded
1/2 cup of barberries
2 TBSP rich saffron solution
To garnish
Cherry, pistachio and almond flakes

Brown the beef in a heavy pan or skillet.
 Season with salt, pepper and garlic powder
 Add the spices:
Sift the flower into the pan and make kind of a roux:
Add the mirepoix:
To infuse flavors, add some Cherries and barberries according to the recipe:
Add the Shiraz, stock and kirsch(If you wisely chose to use):
Cover and cook for an hour over low heat: Mean while, add cherries and berries to a second pan and bring to a boil cook for 20 minutes:
Blend the cherry mixture:
And strain:
Add the saffron to the sauce and simmer to make sure that the sauce is not cold:
Pull the star anise and allspice grains of the beef pot and add the sauce to the beef and simmer for five minutes:
If you fancy fruitiness, lightly saute some cherries, pistachio nuts and almonds in a pan and use as the garnish.


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