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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

Cream poached shrimp

Here is a quick shrimp dish I usually make with the cream, left over from my blogging efforts. As seen above, it can be served with rice and Persian celery pickle; with pasta, or, with a hearty piece of toasted bread.

Ingredients:
Persian lime
1 TSP garlic, grated
1 TBSP mild Kashmiri chili powder (or any chili powder of choice)
1/4 TSP Garam Masala
1/4 TSP ginger powder
1 cup of light cream 
1 Pound (~450 gr) shrimp, cleaned
Cilantro to garnish
To a shallow saucepan add all the ingredients (except for the shrimp). Simmer the cream on medium low heat and very gently. The cream should not boil and only should simmer. When the cream is thick, poach the shrimps for a few minutes or until the meat is very tender. Cook beside that point, and your shrimp will be rubbery!  Finish with chopped cilantro and serve.

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