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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

French lentil and green bean warm salad


Presented here is a warm lentil and grilled bean salad, inspired by French ingredients and spiced up with warm spices and sour grape powder. Sour grape powder, among many other ingredients, is a source of acidity in the salty and sour Persian cuisine. Unlike dried limes, sour grape provides clean acidity without a background citrus note. The result was served with grilled chicken breast and turmeric rice.

Ingredients:
1/2 cup French lentils
10.58 Oz (~300 gr) green beans
2 TBSP butter
1/2 cup caramelized onions
1 TSP Garam Masala
1 TBSP sour grape powder*
1 TBSP tomato paste
*use Indian green mango powder (i.e. Amchoor powder)





Cook the lentil until pulses are fully cooked. When the lentil is ready, heat up caramelized onions and toast the Garam Masala, tomato paste, and sour grape powder. Add the caramelized onion mixture to the lentils. In the meantime sauté the green beans in butter until tender. Mix with the lentils.

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