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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 morasa polo-مرصع پلوی مدرن

اینجا یه غذا بر اساس مرصع پولو داریم . همون مواد به کار رفته توی مرصع پلو رو من به یه شکل دیگه به کار بردم یه سس پرتقال خیلی خوشمزه هم برای سرو درست کردم . مشکل اصلی من با مرصع پلو خشک بودن اون هست و گرنه پروفایل طعم خوبی داره

:مواد لازم

برای مرغ تنوری

سینه مرغ با پوست و بدون استخون


پوست پرتقال




محلول زعفران

برای سس

آب پرتقال

آب لیمو

محلول زعفران



Morasa polo is a heavily nutted Persian mixed pilaf dish meaning rice with jewels. It usually has nuts, barberries and orange zest and traditionally is served with chicken. Here, I give a different twist to the classic dish. I serve it with a zesty orange sauce and stuff my chicken with nuts and barberries and pan roast for a better flavor. I serve that with tah-dig and Salad Shirazi. Salad Shirazi is a simple Iranian salsa made with equal amounts of super fine chipped onion, tomato and Persian cucumber and finished with a ver juice and oil vinaigrette. Shiraz by the way, is the hometown of the legendary Shiraz wine!

Boneless chicken breast with skin
onion, finely chopped
Orange zest
Pistachio nuts
rich saffron solution

For the sauce:
Orange juice
Lime juice
rich saffron solution
Heavy cream
cubes of cold butter

For Salad-Shirazi:
Equal amounts of finely chopped onion, tomato and Persian cucumber
Ver juice
canola oil
salt and pepper

مواد رو آماده کنید ، پیاز رو خرد کنید ، پوست پرتقال رو بگیرید ، سبزی رو خرد کنید، زرشک رو توی آب و زعفرون قرار بدید و پسته رو هم درشت خرد کنید

Prepare your stuffing with finely chopping parsley and onion, zesting the orange and crushing the nuts. Rehydrate the berries in hot water and add drops of saffron solution 

انگشت خود رو بین پوست مرغ و گوشتش فرو کنید تا یه حفره ایجاد بشه . همه مواد رو به محلول زعفران اضافه کنید ،هم بزنید و داخل حفره رو از این مخلوط پر کنید

Add all the stuffing to barberries mixture and stuff it underneath the skin

تابه خیلی داغ و سطح مرغ طلایی طبق معمول . مرغ رو کاملا خشک کنید و نمک و فلفل بزنید و هر طرف رو بیش از یک دقیقه حرارت ندید

Pre-heat the oven on 170C. In a hot pan, sear each side for a minute

فر رو از قبل روشن و روی درجه حرارت ۱۷۰ تنظیم کنید . مرغ رو توی فر بزارید تا وقتی که درجه حرارت داخل اون به حدود ۷۰  برسه . این کار بین ۳۰ تا ۳۵ دقیقه بسته به شرایط فر شما و ضخامت مرغ طول می کشه

Cook the oven until the internal temperature of the thickest part is not less than 70C.

توی همون تابه مرغ سس رو درست کنید . روغن اضافی رو از تابه خارج کنید . آب پرتقال و چند قطره آب لیمو رو اضافه کنید

The de-glazed the pan with orange juice and drops of lime juice

وقتی غلیظ شد خامه رو اضافه کنید . هم بزنید و با چند تکه کره سرد سس رو تموم کنید

When it was thick enough, I added a dash of cream and finished with cold butter

من از مواد توی مرغ هم به سسم اضافه کردم . شما هم بکنید بد نیست

I also added some of the left over stuffing to the sauce

این هم عکس تست اول

This is my first try out!


leili said…
karaton ali.....ama zogh v salighaton fogholade ast...v neveshtaneton maareke...
Beautiful color contrast. I like the first test plating better. The color of olive oil is very eye catching. I like it, do you infuse any greens in the oil?
Doozel said…
Here is a post for flavored oils:

On that post, I only used heated herb infused method because of safety concerns. Cold infused oils can grow very hazardous bacteria and should not be stored for a long time.
What however you see, is cold infused oil and results from blending of your favorite herb with oil and straining. The color is much better than that of the heated one . I did not post that cause I am pretty sure that readers do not read posts carefully and you know what would happen...
Yes! my 2nd dishes are always better cause I always look at my 1st picture and try to improve that! I never had culinary training and this is my only mean to learn something
Unknown said…
hich vaght fekr nemikardam ghazayaye sonati makhsosan polohaye iraniroo beshe be in khobi tazeen kard,kheyli ba saligheid,afarin.
Doozel said…
ممنون از لطف شما
Unknown said…
rasti nemidonam ghablan dar morede galantine morgh chizi dashtid ya na,va nazareton rajebe in ghaza chiye,chon zahere kheyli zibayi dare ama to ye clase ashpazi dakhele shekamesho az pasta va ye seri kherto pert poor kardand rastesh hanooz reghbat nakardam dorostesh konam mikhastam nazare shoma roo bedonam lotfan.