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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

Kimchi fried rice


Rice is vital to the Persian cuisine; the cuisine that might be the only one in the world featuring two different styles of cooking rice: parboiled/steamed (i.e. Chelow), and cooked based on the absorption method (i,e. Kateh), namely. Although the cuisine offers many rice dishes, ranging from Tahdig and Tahchin to mixed pilaf and rice ball dishes, fried rice style dishes is not among such offerings. Fried rice is conceptually a recycled dish, aimed at revitalizing the leftover rice. To remedy that same issue, Persian cooks have devised several dishes. An example of such class of dishes is Kufteh (Persian style rice and meatballs), for which leftover rice is mixed with an assortment of fresh herbs and ground meat and then formed into large balls, finally poached in an aromatic broth of saffron and caramelized onions. 
After presenting this Korean/Persian fusion pilaf, to once again show my love of Korean food and flavor profiles, I hereby present my absolute favorite fried rice dish: Kimchi fried rice.  
  
Ingredients:

2 cups raw Jasmine rice (or 3 cups of cooked leftover rice)
3 eggs
3 sprigs of scallion
1 TBSP garlic, grated
3~4 TBSP canola oil, divided
5.29 Oz (~150 gr) cabbage kimchi or Sauerkraut* 
1 TBSP tomato paste
2 TBSP soy sauce
* In case of using store-bought Sauerkraut, add 1 TSP of Korean chili powder or Gochujang to the ingredients.

Instead of scrambling the egg in rice, as done in the traditional versions of the dish, I prefer to make an omelet, dice it, and finally mix the egg cubes with the rice. For preparation of the omelet I use the green top thirds of the scallion sprigs. I also do not salt the beaten eggs as prefer to get the salt from soy sauce, which will be handsomely added to the rice in a later stage.
In case your rice is not leftover, therefore raw, cook it with 4 cups of water and no added oil or salt.
To make the omelet, sauté the green parts of the scallion sprigs with a clove of garlic in 1 TBSP of the oil. Add the eggs and mix vigorously with a spatula while shaking the pan with your other hand; this will fluff up the eggs.  Roll up and set aside.
To the same pan, add the rest of oil, scallion, and garlic. Saute for thirty seconds. Add the tomato paste and also saute for thirty seconds. Add the soy sauce and kimchi and cook long enough for the moisture to evaporate. Kimchi pieces are preferred with some texture, not soft and overcooked.
Mix in the cooked rice and fry for a minute or two. Add the cubed egg pieces and serve.
You can crust the rice, as seen above, by reducing the heat to medium low and not stir the contents for 2~3 minutes.

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