Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook - Tapa dura

Sinopsis

The much-anticipated cookbook—an exquisite collection of Persian recipes—from the James Beard–nominated chef of Sofreh, one of Brooklyn’s most acclaimed restaurants.

A Best Book of the Year: Los Angeles Times, Epicurious

"I got lost in the flavors of Nasim’s mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish Cookbook

Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. And so, when she departed after the revolution it was by re-creating the dishes of her youth that she was able to feel connected to her home. After decades of cooking for friends and family, at the age of fifty-nine she opened Sofreh restaurant in Brooklyn, to share the food and warm culture of her native Iran with a wider circle.

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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