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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 style cinnamon crusted chicken

Presented here, is a beautiful cinnamon crusted chicken stew. The dish was inspired by a Greek dish called "KOTA KAPAMA." To Persianize the dish,  some Greek elements such as wine and cheese were removed, only to be replaced by saffron, turmeric, and curry powder. The result is great in terms of taste and visual appeal.

Ingredients:
3.3 Pounds (~1.5 kg or 8 medium) chicken thighs (or other bone-in parts of the birds such as leg quarters or breast halves)
2 TSP cinnamon
3/4 cup caramelized onions
1/4 TSP curry powder
1/2 TSP turmeric
1/8 TSP cardamon
2 TBSP tomato paste
1/2 cup sou range juice (or lemon)
Pinch of saffron



Remove the skin from chicken thighs and pat dry. Season with salt and then dust the pieces with cinnamon. Use a fine sift to evenly coat the surface.
Add oil to a preheated non-stick pan and brown the skin-side of thighs. Flip the chicken pieces as soon as the cinnamon side is dark golden brown. Cinnamon should crust the chicken. Brown the other side as well.
Add the spices, caramelized onions, and tomato paste and toast in the oil. Add the sour orange juice and water. The amount of water should just be enough to cover two thirds of  the chicken layer height. The cinnamon crust should be upward and should not be in direct contact with the bottom liquid.
Cook, covered, on very low heat for thirty to forty minutes. Sprinkle with saffron and boil for a further minute.
Pistachio slivers, rose petals, and barberries are the typical Persian garnishes.

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