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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

Lavangi roasted chicken (i.e. North Iranian glazed roasted chicken)

Lavangi is a style of roasting fowl, prepared in the Azeri parts of the Caspian region of Iran and also in the neighboring country of Azerbaijan. The technique consists of roasting (or pot-roasting) of a whole bird that is smeared with a thick sauce. The covering sauce usually contains a fruit element such as plum paste, pomegranate paste, or barberries. Keeping in mind that there are several variations for the sauce, please responsibly enjoy the following recipe that reflects my personal favorite ingredients.     

Ingredients:
1 (3.3 Pounds~ 1.5 kg or a medium) whole chicken
1 large yellow onion, sliced 
¼ cup barberries, soaked in a cup of hot water
2 TBSP butter
1 TBSP sugar
2 TBSP tomato paste
¼ TSP cinnamon
1 cup of water in which barberries are rehydrated
½ cup parsley, finely chopped  
Pinch of saffron (or a few threads)

Soak the barberries in a cup of hot water for at least an hour or until the berries are rehydrated. To roast the chicken, I brined it in salted water overnight. In case of following this practice, pick the favorite brine recipe of yours and brine the bird overnight.
Remove the bird from the brine (if  you did so) and bring it to the room temperature by leaving on the counter for 30 minutes.
Spread the onion slices on a baking dish and place the chicken atop. Season with salt and bake in a 400°F (~205°C) until the internal temperature registers165°F (~75°C).
In the meantime, make the sauce by sauteeing the drained barberries in the butter, inside a pan that is set on medium-low heat, and for 30 seconds. Add the sugar, tomato paste, and cinamon. Sauté for another 30 seconds. Deglaze with water in which barberries were soaked and let the sauce thicken. Remove the pan from the heat and add the saffron and chopped parsley.  Cover the roasted chicken with this sauce five minuted before the roasting is done. Roast for another 5 minutes and serve.

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