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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 braised/roasted turkey leg quarts


This braised/roasted turkey recipe is inspired by my aunt's baked chicken, for which she utilizes a marinade of vinegar and lime juice. After tenderizing and infusing chicken pieces with a highly acidic marinade, she brushes the skin with saffron solution and bakes them to golden brown perfection. The presented turkey thighs are cooked in two stages. The first stage is sealed braising; the second, uncovered roasting. The first stage ensures moist and flavorful meat texture, the second stages guarantees the browning of the skin and the thickening of pan sauce. 

Ingredients:
The marinade:
2 large turkey leg quarters
1 TBSP salt
1 TBSP granulated garlic
1 large yellow onion, thinly sliced
1/2 cup lime juice
1/2 cup apple vinegar
Pan Sauce:
1/2 cup of the brine and all the onions slices
1/2 cup white wine (or chicken stock, or water)
1 TBSP curry powder
1 TBSP tomato paste
6 dried chilies of choice (e.g. Kashmiri, New Mexico,..)

Combine the salt and granulated garlic. Poke a whole underneath the skin of each thigh. Massage the salt mixture on the flesh. In a large bag add the thighs and all the rest of the ingredients under "The marinade" in the recipe. Marinate overnight, flipping the bag after a couple of hours to ensure all parts of the meat are in contact with the liquid. 
The next day, remove the thighs from the brine and let return to the room temperature. Brown the thighs in a hot pan.
In a shallow baking dish (preferably ceramic or glass) arrange the onions from the marinade, dried chilies, curry powder, tomato paste. Pour in the wine and the brine liquid. Cover the pan with aluminum foil. Transfer the browned thighs, skin-side-up. Bake in a preheated  375 F (~ 190 C) for 90 minutes. Removed the foil, cook for a further half an hour.
Served with Persian Tah-chin.

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