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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

Curried kumquat sauce


Here is a sauce with kumquats.  Here I served it with fish. It could be served with any meat or vegetarian dishes (the white wine version).  

 Ingredients:
1 cup clam juice(or any liquid depending on the application; wine, stock,..)
1 TSP corn starch
1 TBSP olive oil
1 shallot, finely chopped
12 kumquats, finely chopped
1 TBSP garlic, crushed
½ TSP hot curry powder
Salt and pepper to season
1 TBSP tarragon compound butter


Combine clam juice and corn starch.  Finely chop shallot and kumquats.

Sauté shallots, kumquats and garlic in olive oil. Add the curry powder.
When translucent, add the clam juice or any other liquid of your choice.

I served the sauce with deep fried fish. 

When sauce is thick, add tarragon butter and whisk in. If you'd rather a sweet and sour sauce, add 1 TBSP of Maple syrup.

I served with Persian herb rice


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