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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

Pumpkin, barberry, and eggplant stew (vegan)

Here is an excellent coconut milk based vegan curry, containing eggplant, pumpkin and barberries. The result is a vegan curry that does not feel as such. Largely cut eggplant pieces retain their texture, resembling meat pieces in regular stews. Coconut milk enriches the broth; tart barberries counterbalance the sweetness of pumpkin and caramelized onions.

Ingredients:
1 large Italian eggplant, coarsely chopped
1/2 cup caramelized onions (resulted from a large yellow onion)
1 TBSP garlic, grated
1 TBSP ginger, grated
1 small red hot pepper, finely chopped
1 TBSP mild curry powder
1/2 cup pumpkin puree
1 can coconut milk
1/2 cup barberries
1 sour oarange or lemon
Finely chopped mint to garnish
Slice the eggplant into thick disks, cut each dist to four thereafter.In a large shallow pan, sauté the eggplant pieces on medium heat until soft. 
Add the caramelized onions, garlic, ginger, and red pepper. When vegetables are translucent, add the spices and toast in the oil for 30 seconds. Add the pumpkin puree and heat for a minute.
Add the coconut milk, barberries, and citrus juice.
Cook until the eggplant pieces are tender and the sauce is thick.
Sprinkled with mint, the stew was served with Persian rice.

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