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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

Persian up-side-down Tahchin served with yogurt and saffron custard broiled salmon


The Persian classic dish, Tah-chin, could be described as is rice which is cooked in a yogurt custard. . Presented here is a modern twist to the classical method; an upside down version, made by broiling  yogurt custard topped rice. The final dish is elegant and visually appealing.


Ingredients:
The custard:
1/2 cup 2% Greek yogurt
3 TBSP butter, melted
2 egg yolks
1 TSP rich saffron solution
Pinch of nutmeg
1 TSP light brown sugar
Salt and white pepper to season.
The rest of the dish:
1 cup Jasmine rice (fully cooked)
2 serving pieces of good quality salmon



Make the custard by combining all the ingredients. Marinate the fish in the custard for 15 minutes.

Using pastry rings, form several rice piles in the ovenproof serving dish.  
Pour generous amount of the custard on the fish and the piles. 
Broil the dish for 10 minutes and from around 10 cm distance.

Nice and medium rare!

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