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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:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Black cherry almond Persian fesenjoon


Over here I wrote about Fesnjoon, one of the most traditional Persian dishes of all time. Presented here is another modern twist to the classical version. As usual, it is worth to mention that this is not a typical dish found in Persian kitchens.


Ingredients:
1 cup sliced almond, soaked over-night
1 cup black cherry, seeded and halved
½ cup barberries, soaked over-night
1 cup  chicken stock
1 Pound (~500 gr) chicken thighs or a small Cornish hen
2 TBSP canola oil
1 TBSP saffron solution
1 lemon, juiced
1 Star anise pod and 3 dried chilies (optional)









Wash and soak in warm water. Prepare the cherries.

Finely puree the soaked almonds, barberries, cherries, stock.

Looks gorgeous! 

Brown the Cornish hen in really hot pan. 

Season with salt, pepper, and a few drops of Sherry vinegar (any vinegar).

Add the blender mixture.

Season with salt and pepper, dried chilies, and saffron.

Adjust the taste with lemon juice. This is really up to your taste and also very much depends on the acidity of your ingredients such as cherries and barberries. 
The stew could be either braised, or,  very slowly stewed on the stove (covered). 

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