Sofreh

Praise

“Sofreh in Farsi means “spread,” the traditional tablecloth for serving meals. But it means so much more that isn’t as simply translated. To sit at the sofreh is to take part in a ritual with connotations of community, hospitality, respect and manners. For Nasim Alikhani, chef-owner of Sofreh restaurant in Brooklyn, it’s a celebration of her roots in pre-Revolution Isfahan, Iran, and she writes so poignantly about her love of Persian cuisine. The recipes are a reflection of the cooking she grew up with and dishes she learned about traveling back to Iran from New York. They are deep dives into her rich culture.”—Betty Hallock, Los Angeles Times (The best cookbooks of 2023)

“This book is as much a love letter to Nasim Alikhani’s home as it is an important resource to guide us through the rich and fragrant foods of Iran. 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, by the way! I am so grateful Nasim wrote this book. What a treasure!” —Suzy Karadsheh, New York Times Best Selling Author of The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You’ll Make on Repeat

“Wow! This book is sensational in every sensual sense of the word, a life’s work that evokes roses and wood fires, history and revolution, the lyricism of smoked eggplant, and way too much fresh black pepper. It has changed how I think about food. But it should come with a warning: not to be read when hungry!” —Bill Buford, best-selling author of Heat and Dirt

“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…[T]he 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.” —Heather Booth, Booklist (Starred 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…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… 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.” —Publishers Weekly (Starred Review)