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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

Persian style chicken Dopiaza


Ingredients:
4 large yellow onions, divided
6 cloves of garlic
1 TBSP ginger, grated
7 TBSP canola oil
2 TBSP tomato paste
1 TBSP cumin powder
1 TBSP coriander powder
1/2 TSP turmeric
1/2 TSP Cayenne pepper
1/4 cup 2% Greek yogurt
1 medium whole chicken, cut to leg and breast segments (or 8 medium chicken thighs. I used 4 thighs and a large potato to reduce meat consumption)
1/2 TSP Garam Masala
1 TBSP cilantro, finely chopped




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