By Nasim Alikhani
Now, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more.
Containing more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites.
Sour Cherry Rice
Roasted Cauliflower with Shallot Yogurt and Pistachios
Sour Chicken Stew
Rosewater and Cardamom Custard
and, of course, everything you need to create a true Iranian breakfast spread at home
By Nasim Alikhani
Now, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more.
Containing more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites.
Sour Cherry Rice
Roasted Cauliflower with Shallot Yogurt and Pistachios
Sour Chicken Stew
Rosewater and Cardamom Custard
and, of course, everything you need to create a true Iranian breakfast spread at home
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