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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

Red plum and orange baked chicken thighs

Here is a fancy-looking weeknight dinner, made in only 30 minutes. In addition to boneless thighs, specifically called here by the recipe, the vivid red plum sauce can be used on other bone-in pieces of roasted, grilled, or poached chicken, or other meat.

Ingredients:
3 large red plums, pitted and halved
2 oranges, juice and zest of one
1 Persian lime
1/4 TSP Cayenne
1 medium white onion
1 TSP salt
1/4 cup butter, melted
1 TBSP honey
6 boneless skinless chicken thighs, at room temperature 
 Blend all the ingredients (except for the thighs) to a fine puree. Spread the thighs on a baking tray Generously smear the thighs with the puree. Bake in 375 F (~190 C) oven for twenty minutes
In the meantime, transfer the rest of the puree to a saucepan. Put the pan on medium heat and let the sauce cook and thicken for five minutes.
 Strain the sauce, using a fine sift.
The plum skin marks beautiful dots on the finished thighs.
 I also made pan seared zucchini kebabs.


Pour the sauce over the thighs and serve.


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