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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

Persian Salmon and dill Tahchin (baked rice in sour cream custard)


Presented here is a rather unconventional Tahchin.  Tahchin is rice, cooked in a yogurt custard, traditionally served with chicken. To read more about Tahchin and the Persian style of cooking rice you might want to see this or that posts. The presented Tahchin contains sour cream and fish which are not traditional Persian ingredients. 

Ingredients:
1/2 cup sour cream
1 egg yolk
1 TBSP rich saffron solution
1 TBSP butter, melted
1 TSP sugar
Pinch of nutmeg and salt and white pepper to season
1/2 cup salmon, chopped into small cubes
1 TBSP chopped dill
1 cup Jasmine rice, semi-cooked and drained
 Make the custard by combining the first 6 ingredients. 
I cut a nice fillet of salmon and left the trimming parts for the rice.

Fold in the chopped dill and salmon pieces into the custard. 
Parboil the rice and drain, using these instructions. Mixed with the custard. 
Using a silicon mold, I cooked the rice for 20 minutes in a preheated oven  (390 F~200 C). You can use muffin tins or ramekins. For larger Tahchin size (like the one you see in the first picture above), the cooking time should be longer.


A piece of salmon with crispy fried skin, could be served  with the rice. 



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