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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

Persian meet roulade

This meat roulade was my mom's easy fix for weeknight dinners. Ground beef mixtures were stuffed with a mixture of boiled eggs, herbs, barberry, grated carrots, and pickles; ultimately poached in a quick tomato sauce. The haphazard way mom used to shape the patties was the key. Some patties would open up, resulting in pieces of stuffing entering the sauce. The dish should be eaten with bread, pieces of which to be optionally soaked in the sauce.

Ingredients:
Meat mixture (recipe follows)
Stuffing (recipe follows)
Sauce (recipe follows)
Meat mixture:
1.1 Pounds (~500 gr) 85/15 ground beef
2 slices of white bread
1/2 cup whole milk
1 medium white onion, grated
Stuffing:
2 TBSP tarragon, grated
2 hard boiled medium eggs, finely diced
2 TBSP cooked carrot, grated
2 TBSP barberries
2 TBSP dill pickles, grated
Sauce:
1 medium white onion, finely chopped
1 Russet medium potato, finely diced
1 TBSP tomato paste
1 TBSP ground dried Persian limes
1/4 TSP curry powder
1/4 TSP turmeric
1/4 TSP Cayenne

Soak the bread slices in meat and mix with the rest of "Meat mixture" ingredients. In a separate bowl, mix all the ingredients listed under "Stuffing."
Start the sauce by sautéing the onions and potato pieces. When translucent, add the tomato paste and all the spices and toast in the oil. Add the dried lime powder and water, the amount of which should be enough to fully submerge 3/4th of the height of roulade pieces. 
Form 5 balls from the meat. Make an indentation in the center of each ball, flatten it into a concave disk, stuff it with 2 TBSP of the stuffing, and finally shape it into a sausage-shaped patty.
Bring the sauce to a boil and then decrease the heat to low. Gently transfer each roulade in the sauce. Cover and let the meat cook completely.
To demonstrate the alternative cooking approach, I roasted the other two in a 400 F (205 F) oven,
And transferred to the sauce.

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