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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:  

Baked eggplant ragout stuffed chicken legs

4 whole chicken legs
Hot and sour eggplant ragout (recipe follows)
Sweet maple tomato glaze (recipe follows)
Sweet maple tomato glaze:
1 TBSP honey or maple syrup  
1 TBSP vegetable oil or butter
1 TBSP tomato paste
Hot and sour eggplant ragout:
2 TBSP vegetable oil
1 large Italian eggplant, finely chopped
1 medium white onion, finely chopped
Salt and pepper to taste
1 TBSP garlic, grated or crushed
1 TSP curry powder
1/2 TSP turmeric
1 TBSP of dried Persian lime powder (or juice and zest of a lemon)
1/4 TSP of dried fenugreek
1 TBSP hot sauce

Make the glaze by sauteing the tomato paste with maple and oil (I used schmaltz). set aside. 

Make the eggplant ragout by sauteing the onion slices, eggplants pieces, and garlic in oil. Add all the spices and dried lime powder and finish with fenugreek and hot sauce.

Poke your finger between the meat and the skin of each leg and make a pocket. Stuff the pocket with as much the ragout as you can. Brush skin with the sweet glaze. In case some of the ragout is left, set aside to serve with legs. Bake in a pre-heated 400F(205C) oven for 45 minutes.  If the chicken is not properly cooked, turn the oven off and let the legs stay in the hot oven for an additional 15 minutes. This will surely finish the cooking.