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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

Dried Persian lime scented mushroom curry with poached eggs

This dish is inspired by my aunt's mushroom stew;  a simple dish of sauteed whole mushrooms, flavored with onions and Persian lime powder. Here I have added poached eggs to add richness and color to the dish. Dried Persian Limes(i.e. Limoo Amani) is the most unique ingredient of the Persian cuisine. In this recipe, as opposed to Ghorme sabzi, the powdered version of dried lime is used. 

Ingredients:
1/4 cup olive oil
1 medium white onion, finely chopped
1 TBSP garlic, crushed
1.65 Pounds (~750 gr) Shiitake mushrooms
1/4 TSP turmeric
1/4 TSP Cayenne pepper
1/4 cup Marsala (or water)
1/4 TSP dried fenugreek leaves
1 TBSP dried Persian lime powder
4 eggs



Sauté the onions and garlic in oil until translucent. Increase the heat to high and add the mushrooms. Brown for 2 minutes. Add the turmeric and Cayenne.  

Deglaze with the wine (or water). Add fenugreek leaves and dried lime powder. Cook till mushrooms are done.


Meanwhile and when poaching the eggs, make sure the poaching liquid is well seasoned with salt and white vinegar!


Serve with rice. As mushrooms have a nice bite,  lack of meat wont be felt in this dish.

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