Sofreh: A Contemporary Approach to Classic Persian Cuisine by Nasim Alikhani and Theresa Gambacorta

  • Saffron water

    from Sofreh: A Contemporary Approach to Classic Persian Cuisine Sofreh by Nasim Alikhani and Theresa Gambacorta

    • Categories: Persian / Iranian; Iranian; Vegetarian; Vegan
    • Ingredients: saffron powder
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Notes about Recipes in this book

  • Date scrambled eggs (Omelet khorma)

    • jenburkholder on January 27, 2024

      Perfect little pantry meal. I ended up not parting out the onions, leaving them all in the scramble, and soaked my (very dry) dates in a little hot water, that I also added to the pan. This had the added benefit of softening the onions a bit more. With some toasted bread, a very easy brunch.

  • Whey soup (Kalé joush)

    • farfoff on September 17, 2023

      To make the dried yogurt qurut a traditional or modern method can be used. For the modern method, sour yogurt is blended until smooth, then boiled and strained. It is left to ferment in a warm oven for several days, then the moisture is strained and blended with salt to make the kashk. The drained liquid can be used to make qaraqurut ("dried black whey").

  • Sofreh butter bean and dill stew (Baghali gatogh)

    • jenburkholder on July 14, 2023

      Very nice and straightforward. Used more fresh dill and less dried, and subbed fresh lemon juice. Had with a light fennel salad and some crusty bread. Would make again.

  • Celery herb stew (Khoresht-e karafs)

    • jenburkholder on December 05, 2025

      Good. Went a bit light on the herbs (1 large bunch is not adequate per her recipe) but didn’t feel it was lacking flavor.

  • Warm eggplant dip with whey (Kashk-o-bademjoon)

    • tges on April 07, 2026

      One of my favorite Persian dishes. Very authentic, and delicious. The picture is exactly how it should look and it is a feast for the eyes, just as much as the stomach. I like mine with goat cheese instead of the kashk, with plenty of garnish. Could be a meal in itself with fresh flat bread.

  • Stuffed eggplant with minced beef (Dolmeh bademjoon)

    • Countesschicklington on February 02, 2026

      Delicious! Used ground lamb, and was heavy handed with the spices. If using larger eggplants, ensure a longer cooking time when frying before stuffing.

  • Amir's makaroni with potato tahdig

    • tges on April 07, 2026

      Great Persian take on spaghetti. Tasty, easy to cook, and the kids will love it.

  • Beef and potato patties (Kotlet)

    • tges on June 03, 2024

      You would think a simple potato and beef patty would work, but it doesn't. Much too much moisture despite the squeezing of liquid in the beginning with the onions. These ended up tasting like a hash and fell apart. Very disappointing, especially as I have probably eight other kotlet recipes from other food writers.

  • Beef and bean stew with garlic chives (Abgousht-e bozbash)

    • tges on April 07, 2026

      This was perfectly fine, however it is not what I had in Kashan and loved so much. The search continues....

  • Saffron-marinated Cornish hens (Juje kabab)

  • Git Joon's tomato, beans, and herb a'ash (A'ash-e goje farangi)

    • jenburkholder on September 12, 2025

      Sadly didn’t really care for this, even though I like the ingredients and love a good stew. The flavor was unbalanced in favor of the tomatoes and the herbs would have been better fresh than dried.

    • tges on April 07, 2026

      The recipe reads so deliciously when perusing, however it results in a texture unlike aash so will not be making again.

  • My chicken soup (A'ash maast)

    • tges on April 07, 2026

      This is sensational, however I must admit I did not add the yogurt as I'm still not ready for yogurt soups. This is so chocabloc full of goodness, you just can't help but feel virtuous cooking it, and it tastes as you would expect—full of flavour and tasty. As I am very partial to Persian aash I would have to say this is my preferred chicken soup as it is just so satisfying whereas other cuisine's chicken soups leave me a little wanting - but maybe that's a good thing when you're getting over a cold?

  • Sofreh herb and noodle a'ash (A'ash-e reshteh)

    • tges on April 07, 2026

      My standard aash-e reshteh recipe, and I've tried nearly all of them. I cut corners but using a tin of fried herbs specifically for aash-e reshteh as even restaurants do this and from what I've heard, many a housewife or house husband. I also choose to use ready made fried onions as I cannot stand frying in my own home when I can buy it easily. This recipe tastes exactly what you would get on a wintry Shirazi night. Lots of mint oil, dried onion, garlic chips, white wine vinegar....and fermented black garlic makes this perfect. I'm not a fan of kashk so use crumbled goat's cheese which gives the tang kashk would lend. My 10-year-old asks for this many times a year as it's one of her favorites.

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  • ISBN 10 0593320743
  • ISBN 13 9780593320747
  • Linked ISBNs
  • Published Jun 27 2023
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The much-anticipated cookbook—an exquisite collection of Persian recipes—from Sofreh, one of Brooklyn’s most acclaimed restaurants

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—with two suitcases, both filled with Iranian pantry staples—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. Nasim drew inspiration for her restaurant’s name from the Farsi word sofreh—an iconic Persian fabric that serves as the backdrop for seasonal feasts and celebrations, and whose cultural significance has grown to refer to a gathering, sharing, a place for friends and family to come together and feast.

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, such as Sour Cherry Rice (Albaloo Polo); Roasted Cauliflower with Shallot Yogurt and Pistachios; Sour Chicken Stew (Morgh Torsh); 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 great cuisines, this essential guide will delight home cooks everywhere.

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