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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

Caspian style chicken stew with green garlic and olives

Green garlic is adored in the North Iranian Caspian region. The seasonal delicacy is extensively used in assorted spring Caspian dishes such as "Sir-ghalye" or "Sir-a-vij" (green garlic scrambled eggs). Inspired by the highly acidic Caspian cuisine, I present a simple spring chicken stew in this post. The dish has no added spice, with the emphasis being on fresh herbs as well as preserved lemons and olives. Furthermore, two different versions of the dish are presented. In the one-pot version, herbs are charred and then stewed with the chicken until soft and tender. In the other version the charred herbs, added in the final stage of cooking, preserve some of their freshness and showcase al dente textures.
Ingredients:
2.2 Pounds (~ 1 kg or 6 medium) chicken thighs (leg quarts, drumsticks, and bone-in breast are also applicable)
8.81 Oz (~250 gr) green garlic, coarsely chopped
5.29 Oz (~150 gr) spring onions, coarsely chopped
2 cups chicken stock (or water)
1/2 preserved lemon
3.52 Oz (~100 gr) green olives




For the first version: brown the chicken pieces and stew in 2 cup of water and the preserved lemon slices. Cook, uncovered, until all the moisture is evaporated and the meat is fully cook. In another pan, saute the green garlic and scallions until slightly charred.
Transfer the chicken (including the lemon pieces and the juices from the pot) and the olives to the herbal mixture and cook for a further 2 minutes.
For the second version: transfer the chicken to the charred herbal mixture. Stew, covered, on medium low heat and for around forty minutes. During the last 5 minutes, uncover the pan and increase the heat  to high, letting the stew thicken. As this version is one-pot style, there will be no need to add the stock, water will do the job.
The result was served with Tah-chin (Persian rice, baked in yogurt custard)

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