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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 carrot tahdig

Persian "Tahdig" is the crispy rice layer, formed on the bottom of the pan during the slow steaming process. As described here, different ingredients can be spread on the bottom of the pan and provide different styles of Tahdig. My grandmother was a master of Potato Tahdig; my aunt used to make excellent carrot Tahdig. Inspired by my aunt's carrot Tahdig, in this post I revisit the Persian style carrot rice (i.e. Havij-polow) by transferring the carrot to the bottom layer. Note that this is not the traditional method of cooking Persian carrot rice. Presenting below is a more traditional version of Persian style carrot rice.

2 cups Basmati or Jasmine rice
8.81 Oz (~250 gr) baby carrots
2 TBSP white vinegar
2 TBSP vegetable oil (or melted butter)
¼ TSP cumin powder
¼ TSP turmeric
Pinch of saffron (optional)

 Parboil and drain the rice according to these instructions. Set aside.

Spread the carrots on the bottom of a non-stick 2~3 Q.t. saucepan. The pot should be thick to gently release the heat. Do not use thin steel or aluminum pots or your carrots will burn. Pour the vinegar and the oil over the carrots. Season with salt and pepper.
Sprinkle the cumin, turmeric, and saffron over the carrot layer. Cover the carrot layer with the rice.
Cook, covered with the cloth wrapped lid, for 30 minutes over low heat. During the first five minutes the heat should be high to generate the steam. Do not uncover the pot during the cooking process, or you will lose the crucial steam.

Invert the pot into a plate, letting the rice cake detach from the pot.
Sprinkle with chopped cilantro for enhanced visual appeal.