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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 mushroom and lamb stew

Dried limes are one the most iconic Persian ingredients, furnishing umami and acidity in many Persian dishes. Presented here is a Persian style mushroom stew, featuring umami rich ingredients such as: lamb, roux, dried and fresh mushrooms, and dried limes. Besides being umami, dried lime cuts through the heaviness of the dish, by injecting strong citrus notes into the broth. 
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Ingredients:
1.65 Pounds (~750 gr) bone-in stewing lamb
1 medium yellow onion, finely chopped
2 TBSP canola oil
2 TBSP all-purpose flour
1/2 TSP turmeric
1/2 TSP cinnamon
4 dried Persian limes
1 Oz (~28 gr) dried wild mushrooms, soaked
2.2 Pounds (1 kg) wild or white mushrooms
Pinch of saffron




In a pan, caramelize the onion pieces. In another pan, start a roux by toasting the flour in the oil and constantly stirring. When the onions are lightly brown, add the turmeric and toast for a minute. When the roux is brown, add the cinnamon and toast for thirty seconds.
Add the lamb, caramelized onions, the roux, dried limes, and dried mushrooms to a pot. I cooked the stew in a slow cooker, set on low, and for eight hours. The meat can be cooked on stove as well and on low heat with the lid on.It should take two hours for meat to fully cook.
When the meat was cooked, I skimmed the fat from the pan juices...
And sautéed the mushrooms in that oil. I also reduced the pan juices to a very thick jus.
I assembled the stew by adding the sautéed  mushrooms, the jus, and a sprinkling of saffron to the meat, dried mushroom, and dried lime mixture.

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