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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

Madras-spiced coconut milk and Kashmiri chili Bolognese


Inspired by Madars style curry dishes, this Bolognese ragu contains  Kashmiri chilies and warm spices such as fennel seeds and black pepper. An interesting spicy South Asian-Western fusion dish merely developed to blend my love of pasta Bolognese with South Asian coconut milk based curries.

Ingredients:
1 TBSP coriander seeds  (or 1/2 TBSP of the powder)
1 TSP black peppercorns
1 TSP fennel seeds
1/4 TSP dried fenugreek leaves
4 dried Kashmiri chilies (or any dried chili of choice)
1.1 Pounds (~500 gr) ground 90/10 lamb or beef
2 green chili peppers (or 1 Poblano), finely diced
1 Inch (~2.5 cm) ginger root, grated
3/4 cup of caramelized onion (or separately brown two medium yellow onions)
14.1 Oz (~400 gr) fresh or canned tomatoes, finely chopped or pureed
1 can of coconut milk
2 TBSP of roasted garlic*
1 TSP of toasted gram masala
*substitute with 1 TBSP fresh garlic if you'd prefer.  

Toast the first 3 spices (coriander, pepper, fennel). Mix with the fenugreek leaves and chilies and grind them to a coarse spice mixture. 
Sauté the meat with no added oil. Season with salt and then add the green chilies, ginger, the spice mixture, and caramelized onions. Brown the meat. If you'd rather not to use the roasted garlic in the later stage, add the fresh garlic at this stage.  

Add the tomato and coconut milk. cover the pot and simmer on low heat for thirty minutes.


When the sauce is thick, add the roasted garlic and toasted Garam masala. Mix the pasta with one of these cilantro/lemon puree cubes (optional) and serve. Otherwise, sprinkle with freshly chopped cilantro and serve. since childhood, I have truly loved the taste of cilantro on pasta and have preferred it to parsley. 

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