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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

Cream of barley, cauliflower and cheddar soup


Milk and barley white soups are very popular in Iran. Here is a modified version, inspired by the popular broccoli Cheddar soup.
Ingredients:
1 Pound (~450 gr) pear barley
8 cups good quality chicken stock
4 cups water
1 leek, finely chopped
1 large white onion, finely chopped
1 medium head of cauliflower, torn into florets with hand
14 Oz (~395 gr) sour cream
2 TBSP butter
¼ TSP powdered mace or nutmeg
Plenty amount of cheddar to serve

Method:
Put barley, stock (preferably homemade), water, leek, onion, cauliflower florets, salt and pepper in a slow cooker. Cook on high for 6 hours or till barely is cooked through. Add the sour cream and stir until it is combined. This step is optional but recommended: Heat the butter in a pan and add mace and heat until fragrant. Add  to the soup and serve. Serve with plenty of cheddar on top. At least two spoons for a bowl. The recipe yields 12~16 servings

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