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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

Pomegranate Teriyaki chicken


Corn starch has the magical property of meat tenderizing by means of jellying the ambient fat and covering meat pieces. Salt sucks out the moisture from meat with the surrounding jell resulting in the marinade deeply penetrate in the flesh.It is fascinating to see a simple mechanism, very popular in Asian cooking indeed, can result in such tender meat pieces; without using the common acidic ingredients or enzymes.

Ingredients:
Marinade
1.1 Pounds (~500 gr) boneless skinless
chicken thighs, cut into three crosswise pieces
1/2 TBSP corn starch
1 TSP salt
1/2 TBSP granulated garlic
1/2 TBSP granulated onion
2 TBSP canola oil
1 TBSP Sriracha
Glaze:
2 TBSP low sodium soy sauce
1/2 cup sweet pomegranate juice
1 TBSP brown sugar (optional)

Mix in all the marinade ingredients in a container. In case the marinade is too thick, add a dash of water. Marinate over-night. Pour some vegetable oil in a wok, or a cast iron skillet, which is preheated over high heat. Cook the chicken pieces a minute per side or till golden brown. De-glaze the pan with the pomegranate juice and soy sauce and add the sugar (if you chose to). Cook until the sauce is shiny and thick.

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