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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

3 modern Tah chin recipes



Here are three modern recipes for Tah chin (Persian rice, traditionally baked in yogurt custard). Click picture caption for recipe.

Tah chin with caramelized onions, barberries, green garlic and chicken thighs

Tah chin with shredded chicken thighs and aromatic broth boiled rice


Tah chin with braised beef and wild mushroom


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