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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:  

Winter vegetable beef stew

Despite being unknown in the West, Kohlrabi is extensively used in the Central regions of Iran. The winter vegetable is assumed to be a member of cabbage family and is described by a phrase which is  translated to "stone cabbage." In my hometown of Isfahan a thick porridge of shredded lamb, mung beans, and kohlrabi is cooked during the cold season. Beef and kohlrabi stew is vastly popular in city of Shiraz. My Shirazi uncle-in-law was particularly crazy for such stew. In terms of flavor, kohlrabi  has high "volume" and therefore affects the entire dish by its presence. Furthermore, it enriches the broth with its natural pectin. Presented here is an excellent winter stew recipe using kohlrabi, to hopefully introduce this excellent vegetable to my Western readership. 

1.1 Pounds (~500 gr) boneless stewing beef, coarsely chopped
1/2 cup vegetable oil
2 TBSP all-purpose flour
1 cup mirepoix (i.e. equal amounts of celery, carrot, and onions), finely chopped
1 TBSP tomato paste
3 bay leaves
2 TBSP Worcestershire sauce
4 cups beef or chicken stock (or water)
1 large potato, coarsely chopped
1 large carrot, coarsely chopped
1.65 Pounds (~750 gr) kohlrabi, cut to large wedges

Cut the vegetables and season the beef.
Brown the beef in the oil and set aside. To the remaining oil, add the flour and make a blonde roux. Add the mirepoix and cook until the vegetables are translucent. Add the tomato paste, bay leaves, Worcestershire sauce, and the stock.
Transfer the vegetables, browned beef, and the sauce to the pot. The stew may be cooked either in a slow cooker, or, on the stove. In the former case of slow cooker, cook for 8 hours on low. In the latter case of stove, cook, uncovered, on low heat and for around two hour.
As Persian beef stew is traditionally served with lentil pilaf, I served this dish with "Adas-polow," Persian style lentil pilaf.
Kohlrabi enriches the broth, resulting in a shiny sauce with distinctive flavor.
In a Persian setup, the stew was sprinkled with barberries and pistachio slivers and served with saffron lentil pilaf.