Sofreh : a contemporary approach to classic Persian cuisine / Nasim Alikhani ; with Theresa Gambacorta ; photographs by Quentin Bacon.

Includes index.

BREAD Naan -- DAIRY Labaniat -- RICE Berenj -- HERBS Sabzi -- EGGPLANT Bademjoon -- LAMB AND BEEF Ghust-e Bareh and Ghusht-e Ghav -- CHICKEN Morgh -- FISH AND SEAFOOD Mahi -- A'ASH -- KUKU -- SWEETS Shirini -- PICKLES AND JAMS AND MARMALADES Torshi and Moraba -- SOFREH.

"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. Here 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"-- Provided by publisher.