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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:  

Crackling pan seared chicken thighs

Don't know what to do with chicken thighs? Does the thigh still have its skin on? If so, this is the best way to cook it! These pan seared chicken thighs, with their unbelievably crackling skin, are the closet item to proper roast chicken, without firing up the oven, only cooked in ten minutes. Chicken thighs are cheaper and more delicious than breasts — this method might be its missing link to its well-deserved popularity. 
Line a piece of plastic foil on the flesh side of the thigh. Pound the thigh with the flat side of a meat tenderizer. If the thighs are bone-in, de-bone them. Use the bones to make stock.
I chose to brine the meat in salted water overnight. Afterwards, I pat dried all the pieces, as the excessive moisture adversely affect the crispness of skin.
Put a heavy bottom pan on medium heat and wait for five minutes. Place each thigh, skin-side-down, without added oil. The pan should be extremely hot and the chicken should shrink and quiver as soon as it hits the pan. Cook for 8 minutes with absolutely no touching and disturbing. Flip all the pieces and cook the other side for 2 more minutes.
Brined chicken absorbs moisture. The result of using such chicken, although still excellent, will not have crackling skin, as that of  plain chicken (as seen in the very top picture). In case you have access to high quality farm chicken, you may try this method without applying a brine or marinade.