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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:  

Aji de Gallina (Peruvian chicken stew in Aji Feta cheese sauce)

It is Quarantine 2020 and New York is the epicenter of the disease. Since there is no access to the greatest attraction of the city, the great ethnic food of the immigrant communities in the greater NYC area,  I had to come up with my own version of my favorite Peruvian chicken stew. The rich Aji sauce has walnuts, Aji chili, milk, and Feta cheese; it is reminiscent of a lighter Alfredo sauce but with a kick of spice.

Aji Feta sauce:
1 medium yellow onion, thinly sliced
1 TBSP olive oil
1 TBSP garlic puree (or 6 crushed cloves)
3 ounces (~85 gr)  walnut pieces
1 cup whole milk
1 to 2 TBSP Aji Amarillo paste* (based on taste)
¼ TSP oregano
½ TSP adobo with yellow saffron
2 Oz (~56 gr) French Feta crumbles
To serve:
1 Pound (~450 gr) cooked chicken breast
2 soft boiled eggs
4 kalamata olives
2 cups cooked rice
* Any hot sauce such as Sriracha may also be used.
** A small whole chicken can alternatively be poached and added to the stew. Shredded rotisserie chicken may also be used.

1- Lightly carmelize the onion in the oil. When the onion is caramelized add the garlic and walnut and toast in the oil for another minute.
2- Transfer the onion and walnut mixture to a blender, add the milk and whirl to a very fine puree. Return the blended mixture to the pot and decrease the heat to low. Cook for 10 minutes, stirring occasionally. 
3- Add the Aji paste, oregano, and the adobo and cook for a further 5 minutes. 
4- Add the Feta and stir to fully dissolve in the sauce with no lumps left. Mix in the cooked chicken and serve.
5- The stew is traditionally served with rice, boiled egg, black olives, and potatoes.