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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

Kumquat and olive braised chicken thighs

Here is a savory recipe calling for kumquats. Kumquats are a great source of acid and citrus flavor, matching very well with whatever oranges go well with.


Ingredients:
1 large onion, divided
5.3 Oz (~150 gram) Kumquats, divided
1 TBSP garlic, crushed
1 TBSP ginger, grated
2 Pounds (900 gr) chicken thighs
½ TSP cumin powder
½ TSP coriander powder
½ TSP dried marjoram
TSP dark chili powder   
2 bay leaves
Pinch of saffron
2 TBSP maple syrup (optional)
5.3 Oz (~150 gram) pitted black olives
1 lemon  

Julienne half of the onion and slice the kumquats, removing the seeds.

Blend the other half of onion and 2/3 of  kumquats along with garlic and ginger. Add enough water to make a fine puree. 

Preheat the oven on 375 F (190 C). Brown the thighs all sides. Add the spices.

Add the kumquat puree. If you prefer a sweet and sour dish, add the optional maple syrup.

Add olives, sliced onions and kumquats.

Cook uncovered for 50 to 60 minutes or until chicken is very tender.  Finish with lemon juice and serve. I also added pieces of compound butter.



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