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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

Mirza-Ghasmi inspired egg sandwich


Mirza-Ghasemi, a dish of Caspian origin from Northern Iran, is typically served with rice for dinner. The authentic version is made with char-grilled eggplant which is mixed with tomato, followed by the addition of beaten eggs and scrambling them in the sauce. Here I represent an egg sandwich that is inspired by the dish. 

Ingredients:
1 large Italian eggplant
2 TBSP canola oil
1 TBSP garlic puree
2 TBSP tomato paste
1 TBSP brown sugar
1 TSP hot sauce (or apple cider vinegar)
8 eggs
8 slice of bread

  • 1. Grill the eggplants on flame until the skin is burnt and the flesh is soft (broiling is another option). The essence of the dish is the smokiness of eggplant. Remove the skin and coarsely chop the flesh.
  • 2. Saute the garlic in the oil until lightly golden brown. Add the tomato paste, sugar, the hot sauce, and then add the eggplant puree. Cook until the mixture is thick and set aside.

  • 3. Crack the eggs and make French-style omelet.


  • 4. Make four sadwiches by spreading a quarter of the eggplant mixture and a quarter of the omelet between two slices of bread.  
  • 5. Set a large pan on medium-low heat and brush the bottom with oil. Lay the sandwiches on the bottom and press with a heavyweight, cooking each side for 2 to 3 minutes.

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