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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 style green garlic and barberry compound butter

A piece of compound butter is an excellent touch to finish a dish. Layers of flavor, texture, and colors can be added by using such simple technique. Presented here is a compound butter which is inspired by Persian ingredients, green garlic and barberries.
Ingredients:
2 Oz (~56 gr) butter (salted or unsalted)
1 TBSP barberries, dehydrated and finely chopped
1 TBSP green garlic, finely chopped

Mix all the ingredients and season with salt (in case the butter is unsalted). Wrap in aluminum foil and freeze. Unwrap and cut a piece whenever you wish to use.

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