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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

Persian style twice marinated baked chicken


Persian people love sour food and dishes with high citrus level. A popular dish is baked stuffed sour chicken, for which chicken is stuffed with a acidic mixture of nuts, vegetables, and fruits. The presented sour chicken is inspired by such dish. Chicken is first marinated in buttermilk. The second marinade contains the iconic Persian ingredient, dried limes. An acidic and smoky marinade is stuffed underneath the skin and left for a couple of hours to flavor the flesh. The result is finally baked to a prefect acidic and beautiful chicken dish .

Ingredients:
1 medium whole chicken, cut into breast and leg quarter sections
Buttermilk marinade:
2 cups buttermilk
1 medium white onion
2 TBSP garlic, grated
1 TBSP salt
1 TBSP black pepper, freshly ground
Secondary marinade:
4 TBSP canola oil
1 TBSP tomato paste
1 TBSP smoked paprika
2 TBSP ground dried Persian limes
1 TBSP dried savory (or rosemary or sage)

Cut the chicken and marinate, overnight, in all the ingredients listed under: "Buttermilk marinade."
The next day make the secondary marinade by sautéing tomato paste in the oil and then adding rest of the ingredients, listed under: "Secondary marinade." Stuff the mixture underneath the skin of each piece. Rub the remaining sauce on the skin. Marinade for another 2 to 8 hours. You may skip the secondary marinate, in case you find the cooking process too involved. 
The next day spread the chicken parts in a baking dish. Temper  the chicken to the room temperature, by leaving them in room temperature for an hour.
Bake in a preheated 375 F (~190 C) for 45 minutes to an hour or until the internal temperature registers 165 F (~74 C).
I also made Tah-chin with leftover buttermilk from the marinade and cooked it in the oven, alongside chicken.

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