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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

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KUKU-SABZI, PERSIAN STYLE HERB FRITTATA


TAHINI AND SUMAC TURKEY MEATBALLS BAKED IN YOGURT CUSTARD

CINNAMON SCENTED GREEK STYLE LAMB KOFTA

NARSUN; THE MEDIEVAL PERSIAN WALNUT AND POMEGRANATE STEW


MIRZA-GHASMI INSPIRED EGG SANDWICH




LAVANGI ROASTED CHICKEN (I.E. NORTH IRANIAN GLAZED ROASTED CHICKEN)



JOUJEH KEBAB; PERSIAN STYLE CHICKEN SKEWERS WITH LIME AND SAFFRON


PERSIAN STYLE PUMPKIN AND CHICKEN STEW


FENUGREEK AND TARRAGON SCENTED HONEY MUSTARD CHICKEN

SUMAC AND URFA SPICED MIDDLE EASTERN SAUSAGE ROLLS


TURKEY, TAHINI, AND SUMAC PERSIAN STYLE PAN KEBABS


PAKISTANI STYLE CHICKEN TIKKA


ĆEVAPI; BALKAN STYLE PAN KEBAB


JAPANESE CURRY


PERSIAN PUMPKIN TAHCHIN; RICE BAKED IN PUMPKIN YOGURT CUSTARD WITH PUMPKIN SPICED BEEF STUFFING



PERSIAN RICE WITH RAMP AND BACON TAHDIG



MISO CHICKEN KEBAB


CHICKEN TIKKA MASALA TAHCHIN


SIKBAJ; THE MEDIEVAL PERSIAN EGGPLANT STEW

POMEGRANATE TAHCHIN; PERSIAN BAKED RICE IN YOGURT CUSTARD



SOUTH IRANIAN STYLE CHICKEN STEW WITH CILANTRO AND MUSHROOM



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