Sofreh : a contemporary approach to classic Persian cuisine

Sofreh A contemporary approach to classic Persian cuisine

Nasim Alikhani

Book - 2023

"Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution--with two suitcases, both filled with Iranian pantry staples--it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened her beloved Brooklyn restaurant, Sofreh--a Farsi word meaning 'a place of gathering and welcome' that also refers to the vibrant tablecloth unfurled for one's cherished guests--at the age of 59. Now, in her first cookbook, she shares with readers the true tastes of Iran. Her...e are the timeless, soul-satisfying foods of Persia, with its trademark bold herb and spice flavors, succulent savory stuffed meats, vast bounty of brightly pickled vegetables, and much, much more. Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old, such as Sour Cherry Rice (Albaloo Polo); Roasted Cauliflower with Shallot Yogurt and Salted Pistachios; Southern Iranian Spicy Okra Stew (Khoresh Bamiyeh); Rosewater and Cardamom Custard with Cookie Crust; and, of course, everything you need to create a true Iranian breakfast spread at home. A joyous celebration of one of the world's greatest cuisines, it is the definitive guide to Iranian cuisine, and will delight home cooks everywhere"--

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Subjects
Cooking, Iranian.
Cooking, Asian.
Cookbooks.
Recipes.
Genres
Cookbooks
Recipes
Published
New York : Alfred A. Knopf 2023.
Language
English
Main Author
Nasim Alikhani (author)
Other Authors
Theresa Gambacorta (author), Quentin Bacon (photographer)
Edition
First edition
Item Description
Includes index.
"This is a Borzoi Book"
Physical Description
xli, 355 pages : color illustrations ; 29 cm
ISBN
9780593320747
  • What Sofreh Means to Me
  • Poem
  • Introduction: Welcome Home
  • A Brief History of Persian Cuisine
  • Pantry
  • Notes on Cooking with Me
  • Bread Naan
  • Ingredient: Nigella Seeds (Siadaneh)
  • Iranian Breakfast
  • Ingredient: Walnuts (Gerdoo)
  • Dairy Labaniat
  • Ingredient: Kashk (Whey)
  • Rice Berenj
  • "Before You Begin Your Berenj"
  • Ingredient: Barberries (Zereshk)
  • Ingredient: Dates (Khorma)
  • Herbs Sabzi
  • Sabzi Khordan (Fresh Herb Platter)
  • Herbs for Cooking
  • Ja-oftadeh: "The Stew Has Found Its Place"
  • Herb Stews
  • Ingredient: Verjus (Abgooreh)
  • Eggplant Bademjoon
  • Bademjoon Basics
  • Lamb and Beef Ghusht-e Bareh and Ghusht-e Ghav
  • Zohm
  • Lamb (Ghusht-e Bareh)
  • Beef (Ghusht-e Ghav)
  • Kababs
  • Ingredient: Sumac (Somagh)
  • Chicken Morgh
  • Fish and Seafood Mahl
  • Ingredient: Tamarind (Tambre Hendi)
  • A'ash
  • The Garnishes: Crispy Fried Onions (Piyaz Dagh), Crispy Garlic Chips (Sir Dagh), Mint Oil (Na'na Dagh)
  • A'ashpaz Tips for A'ash
  • Ingredient: Pomegranate Molasses (Rob-e Anar)
  • Kuku
  • Sweets Shirini
  • Ingredient: Cardamom (Hel)
  • Ingredient: Pistachios (Pesteh)
  • Nowruz: Persian New Year
  • Nowruz Shirini
  • Ingredient: Almonds (Badam)
  • Pickles and Jams and Marmalades Torshi and Moraba
  • Pickles (Torshi)
  • Ingredient: Hogweed Seeds (Golpar)
  • Jams and Marmalades (Moraba)
  • Sofreh
  • The Journey of Sofreh Bread
  • Sharbat and Sofreh Cocktails
  • Saffron Pudding for New Moms (Kachi)
  • Resources
  • Sarzamine Man (My Homeland)
  • Acknowledgments
  • Index
Review by Booklist Review

Named for her Persian restaurant in Brooklyn but also for the traditional table coverings from her home in Iran, Alikhani's book is a guide not just to food but to its place in Persian culture and families. In her lengthy, lovely front matter, she urges cooks to "use these recipes to spark connection and community . . . to dig deeper and ask questions about the Iranian people, our food, and our culture . . . create new flavors . . . or experience a wave of nostalgia." Indeed, the range of recipes offers so many departure points for deeper connection, as do the insightful introductions to recipes that are rich with stories of family, travel, flavors, and a lifetime of memories. Ingredients and recipes themselves are well-explained, with careful instructions and photographs offered for potentially unfamiliar techniques. Poetry and words from Alikhani's parents are interspersed with the recipes, and lush photography displaying Persia's vivid beauty ends the book. An exemplar for cookbooks as cultural ambassadors, this merits pride of place on bookshelves as a warm guide for cooks new to Persian cuisine or returning to familiar favorites, with the added zest of the upscale restaurant's signature flair.

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

Iranian-born chef Alikhani imbues her debut cookbook with the rich flavors and modern sensibilities that make her Brooklyn restaurant, Sofreh, a dining destination. "These recipes carry the love I have for cooking," she writes in the welcoming introduction, "and are inextricably linked to the love of my family, friends, and even the world at large." Slivers of medjool dates and soft, turmeric-tinged onions enhance scrambled eggs, while ground walnuts thicken a piquant pomegranate sauce for spiced lamb patties, and a roast chicken is stuffed with a mouthwatering mix of herbs and dried fruits--like the author's mother used to make. Accompanying the delicious recipes is a generous helping of commentary that promises excellent results. Among the handy tips: slipping a foil packet of toasted almonds into a pot so they'll be the same temperature as the dish itself; candying barberries to add to savory polo, a layered rice dish; and stocking the pantry with different kinds of pomegranate molasses that range from tart to sweet. Alikhani also shares the secrets of her restaurant's renowned Sofreh flatbread, and offers a recipe for warm eggplant dip to go with it. Home cooks will want to try it all. Agent: Janis Donnaud, Janis A. Donnaud and Assoc. (June)

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

The first cookbook from Alikhani (cowritten by Theresa Gambacorta), a companion to her Brooklyn restaurant Sofreh, features contemporary homemade Persian cuisine. Fans of Alikhani will enjoy the introduction, pantry and recipe information, and cooking notes that give a glimpse into the Sofreh philosophy. The book's stark, modern design also reflects the organic design from inside the restaurant and gives the collection a clean feel. Recipes are true to the restaurant and follow Alikhani's belief in homemade cooking, so home cooks will find few shortcuts while learning a wide variety of skills like making naan and yogurt. The Persian tradition of poetry is also sprinkled throughout the book and lends warmth and whimsy. The book concludes with a beautiful photo spread of Persia that anchors Alikhani's inspiration. Recommended for those who want to bring a little bit of Sofreh into their home kitchen through stories and recipes. VERDICT Fans of the restaurant will enjoy learning about Alikhani's personal journey from home cook in Iran to restauranteur in New York City and will delight in bringing her philosophy home with her authentic recipes.--Sarah Tansley

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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