Sofreh: A Contemporary Approach to Classic Persian Cuisine
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This entrancingly elegant collection of modern Persian recipes comes from a Brooklyn restaurant. Sofreh, which is also the name of the restaurant, literally refers to hand-embroidered tablecloths: by figurative extension, it refers to celebrations and special occasions.
Chef Nasim Alikhani takes particular care in outlining a dish’s place in Persian culture, whether she’s discussing its historical association with a seventh-century queen or explaining how various regions of the country may prepare it differently. She also notes the reasons for her refinements of traditional preparations. While none of us here have Persian heritage, it's our bet that no one who does would find the precision of her methods heretical.
Among the many appealing recipes:
- Warm eggplant dip with whey, walnuts, and fried onions
- Lamb meatballs with mint and vinegar sauce
- Stuffed chicken with herbs, prunes, lemon, and dried barberries
- Potato pancakes with sour cherry marmalade
- Carrot jam with salted pistachios
Most recipe names appear in Farsi as well as in English
This is a meticulously appealing cookbook.
Hardcover. Color photographs throughout.
