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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:  

Satsivi (საცივი); Georgian walnut chicken salad

According to Wikipedia "Satsivi is a Georgian dish made from poultry such as turkey and chicken put into walnut sauce. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce." Furthermore, it is stated here that ‘Tsivi’ means ‘cold’ in the Georgian language. The presented cold chicken walnut salad contains some of the most iconic Georgian ingredients such as blue fenugreek and walnuts. Similar to Persian cuisine, Georgian cuisine utilizes plenty of fresh herbs in different assortments. This is a unique characteristic that the author has not seen anywhere outside the region these two cuisines root in (Iranian plateau and Caucasus mountains.)    


Poached chicken:

4.4 Pounds (~2 kg or 4 large) bone-in chicken breasts, skins removed

1 medium white onion, finely chopped

4 cloves of garlic, crushed 

½ TSP blue fenugreek powder (or regular fenugreek leave powder)

½ TSP  coriander powder

Walnut sauce:

3.5 Ounces (~100 gr) walnuts

½ cup caramelized onions (resulted from one large yellow onion)

¼ TSP cinnamon

1 TBSP red wine vinegar (or fresh lemon juice)

  • To a medium pot add the breasts, chopped onion, crushed garlic, blue fenugreek and coriander powder, and enough water to cover the meat pieces. Cook on medium heat. 
  • When cooked, remove the meat. Increase the heat to high and reduce the broth to around one cup. Add the caramelized onions cook until the onion pieces are soft and about to fall apart and the sauce is thick.
  • When cold enough to handle, shred the chicken meat, and set it to one side. In the meantime, finely blend the onion mixture from the pot, walnuts, and season with cinnamon and vinegar. 
  •   Mix the sauce with chicken and refrigerate for at least an hour (or preferably overnight) as this salad is meant to be served cold. You may garnish the salad with extra walnut pieces.