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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:  

Chicken and spinach Caesar lasagna

Here is a good lasagna recipe inspired by the king of salads.
7.05 oz (~200 gr) spinach
Pinch of mace (or nutmeg)
1.1 Pounds (~500 gr) lean ground chicken
½ TSP granulate garlic 
8 lasagna noodles
2 Oz (~55 gr) Parmesan 
Caesar curd (recipe follows)
Caesar curd:
3 eggs*
¼ cup extra virgin olive oil
1 lemon
1 TBSP fish sauce
1 TBSP creamed fish roe
½ cup Parmesan
½ TSP granulated garlic 
White pepper to season
*For a richer version use an egg and two yolks. If so, the sauce will be rich and velvety.  Using whole eggs however makes the sauce fluffy and a dish more of breakfast type. This whole egg version will be lighter with a dryer texture. 

Mix the eggs along with oil, fish sauce and lemon juice.
Heat over double boiler or on very low heat until the curd thickens. Make sure the curd does not scramble. If so, blend and return to the heat.

Add the roe, Parmesan, white pepper (no salt as other ingredients are very salty)  and garlic powder. Set aside.

Wilt the spinach leaves with salt (not liberally as the curd is salty) and pepper and a touch of mace. Set aside.

In the same pan, brown the chicken (any turkey sausage is also applicable). Season with salt and pepper and garlic powder.

Assemble lasagna with layers of meat, Caesar curd and wilted spinach. Top with Parmesan (or mozzarella) and bake in 375 F (195 C) oven for 10~20 minutes.