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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

Joujeh kebab; Persian style chicken skewers with lime and saffron


Persian Joujeh kebab is among the favorite options which appear on the menus of Iranian Kebab houses. The Persian chicken kebab is flavored only with saffron and lime juice, usually served with saffron rice. It should be cooked on charcoal to infuse the flesh with the smoke flavor. This is the closet recipe to the restaurant style Persian chicken kebab. The developed recipe contains plenty of oil and the minimal amount of acid.

Ingredients:

2.2 Pounds (~ 1 kg) boneless skinless chicken breast
2 Persian limes (or 10.58 Oz or 300 gr sour grape puree)
1 Pound (~450 gr or 1 large) white onion, finely sliced
1 cup canola oil
1 TBSP salt
1/2 TSP white pepper powder
1 TBSP saffron solutin


Chicken kebab is all about knife skills. To properly cut the breast, pound it with the flat side of a meat tenderizer first. The pounding ensures uniform thickness, resulting in uniformly cooked meat.
 Cut into eight to ten pieces, depending on the size of breast.
 Mix all the ingredients and marinate overnight.
 The next day, thread the chicken into thick skewers. Pound the meat once again.
Grill over charcoal. The charcoal should should be red, without visible and raging flames, as seen in the very top picture.

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