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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:  

Fall Adas-Polow with quinces and pomegranate


Adas-Polow is a traditional rice dish from Iran that may or may not be vegetarian. To make this dish parboiled rice is mixed with cooked lentils and aromatic fillings such as spiced caramelized onions, sauteed dates, or raisins are layered in the rice mixture. In some cases, such as the weekly staple from my childhood, sauteed cinnamon-spiced mince is also added to the dish. Presented here is a fall version with saffron sauteed quinces and pomegranate scented ground beef. Note that this is not an authentic recipe, although the ingredients are authentically Persian.


Yellow Rice layer:

2 cups Jasmine, Basmati, or long-grain rice

4.5 Ounces (~130 gr  or 1/2 cup) French lentils

Quince layer:

7.05 Ounces (~150 gr or 1 medium) quince, finely sliced

1 TBSP sugar

1 TBSP butter

1 TSP brewed saffron 

Meat mixture:

1 Pound (~450 gr) low-fat (90/10) ground lamb or (beef)

2 TBSP caramelized onions

½ TSP cinnamon

1/2 TSP dried oregano 

1 TSP salt

2 TBSP Anardana powder (or pomegranate molasses)

1- Cook the lentil. Parboil the rice and drain. Mix with the cooked lentil pulses. 
2- Sautee the quince slices in butter. Add the sugar. When soft, add the saffron. Set aside.
3- To make the meat layer, sautee the mince without added extra oil. When brown, add the caramelized onions, cinnamon, oregano, salt, and Anardana. Set aside.

4- Layer the quince and meat mixture in between rice and cook as you would normally cook Persian rice.