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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:  

Musakhan inspired chicken, sumac, and Urfa bread pudding

Musakhan is the national dish of  Palestine, comprised of chicken broth soaked flatbread pieces that serve as a base for succulent pieces of chicken as well as plenty of sumac and toasted pine nuts. Here I borrow the flavor profile form the West Bank, transferring it to the Western favorite bread pudding. Since Thanksgiving is upon us, the presented flavor profile could be an inspiration for a twist on the stuffing or dressing on your table.

3.3 Pounds (~1.5 kg) chicken leg quarters, skins removed*
1 Pound (~450 gr or 2 medium) yellow onions, thinly sliced
2 TBSP vegetable oil
1 TBSP garlic, crushed
¼ TSP cinnamon
¼ TSP allspice
¼ TSP cardamom powder
1 TSP dried mint
2 TBSP sumac
1 TBSP Urfa pepper (or dark chili powder of choice)
2 cups of water
1 Pound (~450 gr) sourdough bread**, torn to pieces
To garnish:
1 Ounce (~28 gr) pine nuts
1 small bunch of parsley
1 small red onion, finely chopped
* Leave the skins on and your dish will be too greasy.
**Day-old bread, if not better, also works.

Lightly caramelize the onion in the oil over medium heat (this should take at least 5 to 10 minutes for the sweet and Umami flavors to develope). Add the garlic, spices, sumac, pepper, and the mint. Add the water and bring to a boil. Add the chicken and without reducing the heat (from medium) let the chicken partially cook and the broth reduce to half. The purpose of the two-stage cooking of the chicken is to infuse the broth with chicken flavor.
Tear the bread into chunks and arrange them in between the chicken pieces. Bake, uncovered, in the preheated 375F (~190C) oven for 30 to 40 minutes.
Garnish with pinenuts, chopped parsley, and sliced onions.