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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:  

Persian style Shishito stuffed pan kebabs

This is a play on the previously posted Turkish Tava kebab. The Shishito Peppers are stuffed with a Persian style nut and berry mixture; the stuffed peppers are thereafter stuffed in the meat mixture. So a situation similar to "Turducken" is going on in this dish.
1.1 Pounds (~500 gr) 80/20 ground beef
1 medium white onion
2 TBPS Aleppo pepper
1 small bunch of parsley
1 TSP salt
¼ cup barberries
¼ cup almond or pistachio slivers
6~8 Shishito peppers
2 TBSP butter
1 TBSP sumac

Finely puree the parsley and onion. Mix the onion puree, pepper, and salt with the cold meat. Knead briefly and make sure it is well-mixed. Saute the barberries and pistachio in the butter. 
With a sharp knife, slit the peppers lengthwise. Remove the seeds and stuff each one with a TBSP of the barberry mixture.
Form 6~8 balls from the meat (depending on your doneness preference). Make an indentation in the center of each ball, flatten it into a concave disk, stuff it with a pepper, and finally shape it into a perfect kebab. Set the pan on medium high heat and let cook for three minutes per side. Sprinkle with sumac and serve.