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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:  

Thanksgiving inspired Jeweled rice

Morasa-polow (Persian jeweled rice) is a ceremonial rice dish, composed of a pile of saffron rice which is topped with a crown of pistachio and almond slivers, butter sautéed barberries, and orange zest. Inspired by such glorious Persian dish, here I capture the essence of Thanksgiving in a pumpkin spiced, pumpkin, and sweet potato pilaf. I crown the rice with a mixture of orange, cranberry, and walnuts. This rice can be served alongside the turkey on Thanksgiving table or with other protean for any other occasion.       

Sweet potato pumpkin rice:
2 TBSP butter
1 TBSP oil
175 gr (~½ sweet potato), finely diced
1 TBSP ginger puree
1 TSP pumpkin spice (equal amounts of cinnamon, cloves, cardamom, and allspice)
1 TBSP apple cider vinegar
2 TSP salt
½ cup pumpkin puree
2 cups of Jasmine
2 ½ cup water (or chicken stock)
1 small bunch of parsley, finely chopped

Cranberry walnut crown:
1 TBSP butter
100 gr (~ 1cup) unsweetened cranberries, rehydrated   
1 orange, juice and zest
75 gr broken walnut pieces

To make the rice:
  •         In a 4 to 5 Qt. pot, set over the medium heat, sauté the sweet potato in the oil and butter.
  •         When the potato pieces are tender, add the ginger paste and spices and toast them in the oil for a minute.
  •         Add the pumpkin puree, vinegar, and salt and a dash of water to mix all the flavors.
  •         Add the rice and the stock (or water) and bring the broth to a gentle boil.
  •         Reduce the heat to medium-low. Stir every 5 minutes, ensuring that the rice is not sticking to the bottom and also that the water is not separated and floating on the surface.   
  •         When there is not more water left, decrease the heat to low and cover the pan, letting the rice steam for 20 minutes.
  •         When the rice is done, mix in the chopped parsley. 

 To make the crown:
  •        Toast the walnuts and set aside.
  •         Add the rehydrated cranberries and the orange juice to the pan.
  •       When dry, add the zest and butter and sauté the berries and the zest for 30 seconds.
  •         Remove from the heat and mix in the walnuts. 

Cover the rice with the toppings and serve as a Thanksgiving side. Above, is a dish of turkey kebab and gravy served with this rice that I call Thanksgiving on a plate.