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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

South Indian peanut chutney

I first encountered this South Indian chutney in a lunch Buffet in the India Square in Jersey City. The cold white chutney, with the consistency of buttermilk and the taste similar to a peanut butter enhanced hummus, was served with round rice pancakes. Neglecting the pancakes, I found the chutney to be an excellent side to grilled items from the buffet. The sauce will be particularly delectable if served as a condiment for summer grilled dishes.

Ingredients:
1/2 cup peanuts
1 large dried Kashmiri chili, seeds and stem removed and torn to large pieces
1/2 cup fresh coconut, grated
1/2 TSP salt (reduce, in case peanut is salted)
1/4 TSP ginger powder
1/4 TSP granulated garlic
2 TBSP tahini
Warm water (enough to reach the desired consistency)
Toast the peanuts and chili pieces until fragrant. Finely blend all the ingredients, adding enough water to reach thin sauce consistency.
The sauce acts as an excellent cold sauce, suitable for serving with grilled meat or vegetables.

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