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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 beef, herb, and potato frittata

Kuku is a class of Persian dishes which, technically, can be characterized as frittata. To make Kuku, an or a variety of ingredients may be mixed with eggs and then pan fried. The most famous of Kuku dishes are: Kuku-sabzi (contains assorted herbs), Kuki-sib-zamini (contains boiled potatoes), Kuku kadoo (contains zuchini), and many others. Although Kuku is generally a simpler dinner dish, sometimes improvised by the housewife and based on her leftovers, some versions might contain costly ingredients such as meat, saffron, or walnuts. Presented here is an example of such extravagant Kuku dishes which contains beef, saffron, potato, and assortment of fresh and dried herbs. 
1.1 Pounds (~500 gr) 93/7 ground beef
1 medium potato (Russet or Yukon gold)
1 medium white onion, finely chopped
1 TSP turmeric
1 TSP granulated garlic (or three fresh cloves)
2 TBSP sumac
Pinch of saffron
4.4 Oz (~125 gr) Chinese chives
4.4 Oz (~125gr) Italian parsley
1 TBSP dried tarragon
2 TBSP dipped mint
1 TBSP of dried coriander
9 large eggs
2 TSP salt

Boil the potato until soft. In a pan, sauté the onion until lightly caramelized. Add the beef and brown in the oil. Season with a TSP of salt, turmeric, garlic, saffron, and sumac. Turn off the heat. Set aside and let cool.
Finely blend all the fresh and dried herbs, 1 TSP of salt, and eggs.
Mix the cold beef, grated (or mashed) potato, and the egg custard from the blender. Mix well.
Fill a skillet (or a non-stick pan) with a thin layer of oil and set on medium heat. When the oil is hot, dump in the mixture; evenly spread it out, by shaking the pan. Let the edges of custard set.
There are two options to finish the cooking. In case the pan is large and Kuku is spread thinly, invert it onto a plate and let it slither back to the pan and cook the other side. In case of thick Kuku, finish the cooking in a 400 F (205 C) oven. Depending on the thickness of custard layer, 10 to 15 minutes should be devoted for a fully set Kuku.
The result could be used as a sandwich filler.
Or be served with rice.