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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

Khoresh -e Aloo Esfenaj; Persian style spinach and dried plum lamb stew

"Aloo Bukhara" literally means a potato from Bukhara, a Persian speaking city which now is part of Uzbekistan. The phrase is used to refer to dried sour plums; used, although not extensively, in Persian cooking unlike what the word due might suggestnot a spud from Bukhara is involved. Yellow dried plum has a sweet and sour taste, which some folks might not find enjoyable. Although in old Persian cookbooks, there are many references of its frequent use. Presented here is an old school, but not vastly popular, Persian lamb stew.   

Ingredients:
1.65 Pounds (~750 gr) bone-in lamb shoulder blade steak
½ TSP turmeric
1.1 Pounds (~500 gr) fresh spinach  
3.52 Oz (~100 gr) Chinese chives
5.29 Oz (~150 gr) Aloo Bukhara (Persian dried yellow plums)
1 lemon or sour orange



Finely chop the herbs in a food processor. Brown the meat form both sides. Add the caramelized onions and turmeric to the pot and toast the turmeric in oil. In case caramelized onions are not prepared, remove the lamb pieces from the pan and caramelize a large yellow onion.
Add the chopped herbs, a cup of water, and the lemon juice. Cook on medium low heat, covered, until the meat is almost cooked.
Add the plumes and cook for another 10 minutes.

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