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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:  

Persian gulf style cilantro and mustard fried fish

"Hashou," the authentic version of this cooked herb crusted fish, is popular in the Iranian South coastlines. The Persian Gulf style version has tamarind and fenugreek; the presented version is inspired by Bengali mustard fish dishes and, hence, has mustard seeds. Furthermore, it has fresh chilies and lime juice. In this recipe fish fillets are fried in the herbal sauce. The herbal mixture can also be cooked on the side, or, as a tasty vegetarian condiment.


4 Tilapia or Catfish fillets
3/4 cup firmly packed cilantro leaves
1 small white onion
2 Key limes (or 1 Persian lime)
2 Serrano chilies (or 1 Jalapeno), seeds removed
1 TBSP yellow mustard seeds
1/2 TSP turmeric
3 TBSP canola oil
Coarsely process the cilantro, chilies, juice of one the lemons, onion, and enough water to run the food processor.
 The herbal puree should look coarse.
In a wide shallow pan, toast the mustard seeds. Add the turmeric and then the oil.

 Add the herbal puree and cook until all the water is evaporated.
 When the herbs are dry and charred in the reappeared oil, add the fish. Cook the fish one minute per side. If the oil is not enough, add more. Add the juice of the other lime and severe.
 You may also fry the fish separately and serve the sauce as a condiment.