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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

Kalam-polow Shirazi; kohlrabi and aromatic herbs pilaf with turmeric meatballs

"Kalam-polow" means "cabbage pilaf," "Shirazi" means from the city of Shiraz. The dish consists of a green pile of herbal pilaf, sticks of kohlrabi which look like French fries, and small turmeric meatballs. The iconic dish may very well be the city dish of Shiraz. I have fond childhood memories of summer trips to my aunt's house in Shiraz. I remember the dish was being offered in many restaurants, some of which merely selling this dish to take out. I clearly remember the Kalam-polow my cousin bought form one take out joint; my first time. I remember a pile of green rice with a few kohlrabi sticks and even fewer meatballs. To this day, I still remember its taste... delicious.   

Ingredients:
1.1 Pounds (~500 gr) kohlrabi, cut into thin sticks
1 lemon or sour oranges
1 TSP turmeric
1/4 cup vegetable oil
6.17 Oz (~175 gr) tarragon
2 Oz (~ 56~gr) of each Chinese chives, dill, and Thai basil
2 cups Basmati or Jasmine rice
Turmeric meatballs:
1.1 Pounds (~500 gr) 80/20 ground beef or turkey
1 TSP turmeric
1/4 cup granulated onion
1 TSP salt
1/2 TSP ground black pepper


Cut the kohlrabi into sticks, preferably using a mandoline. 
Season the kohlrabi sticks with lemon juice and turmeric. To a pan, add the oil and kohlrabi. 
The key to a successful Kalam-polow is to infuse the oil with kohlrabi flavor. Sear the kohlrabi sticks for ten minutes or until soft and tender.  
In the meantime, parboil the rice, using the instructions in this link. Mix the drained rice with the chopped herbs.
Layer the kohlrabi mixture and the infused oil in between rice layers. The bottom layer, the one in direct contact with the pot, must be rice.
Cook the rice based on the instructions in this link. The heat during the first 5 minutes should be high to generate the steam. thereafter, reduce the heat to low and let the rice steam. The lid should be wrapped with a piece of clean cloth to absorb the steam.
In the meantime, make the meatballs by mixing all the ingredients. Form very small meatballs and fry in oil. Cover the cooked rice with meatballs and serve. 

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