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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:  

Kimchi rice, done the Persian way

Kalam-polow (i.e cabbage pilaf) is a Persian pilaf, for which layers of rice are stuffed with a mixture of cabbage and beef pieces (or meatballs). Although the dish is primarily made with white cabbage, a regional variation is made with kohlrabi (see this recipe). The most commonly prepared version, also known as the Tehran style, contains a mixture of tomato paste seasoned sautéd shredded cabbage. Inspired by a kimchi croquette once eaten in NYC's K-town, I decided to make the Persian dish with my lacto fermented cabbage. The phenomenal pilaf, as shown above, was served with these Asian scallion meatballs.

2 cups Jasmine, Basmati, or long grain rice
5.29 Oz (~150 gr) cabbage kimchi or Sauerkraut* 
2 TBSP canola oil, divided
1 TBSP garlic, grated
1 TBSP tomato paste
Scallion to garnish
* In case of using store-bough Sauerkraut, add 1 TSP of chili powder to the ingredients.
Sauté the cabbage in 1 TBSP of the oil. When the moisture is evaporated and the oil separates, add the garlic and tomato paste. Sauté for another minute or until the garlic is toasted. Remove the pan from the heat and set aside.
Parboil and drain the rice, following the instructions in this link. To the bottom of a 2~3 Q.t. saucepan add the rest of the oil and 2 TBSP of water. Evenly spread a thirds of the rice. Cover the rice layer with half of the cabbage mixture. Cover the cabbage mixture with another thirds of the rice. Finish the layers by using the other half of cabbage mixture and finally the last thirds of the rice.

Cook, covered with the cloth wrapped lid, for 30 minutes over low heat. During the first five minutes the heat should be high to generate the steam. Do not uncover the pot during the cooking process, or you will lose the crucial steam.

Fluff up the rice when the steaming process is finished.
Optionally, garnish with chopped scallion and serve as a side to meat or vegetable dishes, though the rice is delicious plain.
I also tried the absorption method to cook this rice. The cabbage flavor got diluted in the broth and the final result was not quite as good as that of the first method.
Tahdig is the Persian term for the crispy rice, formed on the bottom of the pan. Koreans call it Nurungji (누룽지); South American folks, depending on their region, may call it Cóncón or Cucayo o pega; the Spaniard, El socarrat.