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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:  

Chicken Haneeth; Yemeni roasted chicken with a side of stewed okra

Based on my observations in "Yemen café" in Bay Ridge neighborhood of  Brooklyn, Haneeth is a Yemeni style of roasting meat, produced by rubbing (with spice) and spit-roasting chunks of lamb. In a sense, the logic behind the dish is similar to that of the American BBQ. The long and slow cooked meat is then served over rice for the traditional "Lamb Haneeth." I once ordered a version of the dish which was composed of spiced roasted chicken and a side of stewed vegetables, "Chicken Haneeth" as was called by the menu. The roasted chicken was delightful; the side stew, which contained my favorite vegetable okra, acted like a sauce. Here is an attempt to make a dish based on that experience. For that purpose, I chose to rub the chicken with the traditional Yemenite spice mix, called “Hawaij." The roasting concept could be extended to other types of meat, as well as other blends of spice (e.g. Cajun, American BBQ rubs, ...)  
2.2 Pounds (~1kg or 4 large) chicken thighs
Hawaij spice (recipe follows)
1 Pound (~450 gr) okra
6 cloves of garlic, crushed
1 TBSP tomato paste
2 TBSP sour grape or lime juice
Hawaij spice:
1 TBSP cumin seeds (or 1 TSP of the powder)
1 TBSP coriander seeds (or 1 TSP of the powder)
1 TBSP black peppercorns (or ½ TSP of the powder)
1 TBSP allspice berries (or ½ TSP of the powder)
1 TSP turmeric
½ TSP cardamom powder
1½ TSP Kashmiri chili powder or mild paprika

Make the Hawaij seasoning by mixing all the spices.  Rub one side of all the pieces with half the spice mixture and temper to the room temperature for 30 minutes. Bake in 400 F (~205 C) for 40 minutes and baste the thighs with the oil from the bottom of the roasting pan, a few times during the baking.

In the meantime, make the okra stew. Sauté the okra and garlic pieces for 2 to 3 minutes or until golden brown. To avoid the slime, okra should not be cut. Add the caramelized onions, the rest of the spice mixture, the citrus juice, and tomato paste. Add a dash of water, just enough to form a thick sauce and mix all the flavors. Cook for a few minutes on low or until the okra is tender. Serve this sauce with the roasted chicken.