Podcasts about sofreh

In episode 103, The Occupational Philosophers chat with Creative Director, Brand Strategist and Poly-Disciplinary Creative Chameleon, Rozhia Tabnak.  Her work includes interior design, art curation, film production design, and graphic work across the spectrum of media. which unite under the umbrella of spatial design. She believes that the design of a space is holistic yet interpretive and that the experience of the client is inextricable from the intent of the designer. From Manhattan to Miami and several cities in between, Rozhia has designed dozens of restaurants, including the highly acclaimed and award-winning Sofreh in Brooklyn, for which she incorporated a historic and traditional Persian aesthetic into a chic contemporary design. She has been featured in The New York Times, The New Yorker, Eater and New York Magazin to name a few and divides her time between New York and Sydney. In this episode, the Occupational Philosophers and Rozhia explore:  How does a project have a soul?  How curiosity is at the heart of great design  Why branding is not just thinking about a logo (and a dirty word) What is steampunk?  Exactly, what is a Polydisciplinary creative chameleon?  The importance of asking why  What's my personal why?  Why does the world need what I am producing?  How Curiosity starts with being present  Can you create workspaces that can be both productive and creative?  Why there is no middle ground  And the future hashtag of "Kitch is just past cheesy"  As always, there are some great thought experiments. This time it is the design challenge of "Mission Impossible"  The Occupational Philosophers hope you enjoy listening to the show as much as they enjoyed making it.  www.occupationalphilosophers.com  About Rozhia Rozhia Website https://rozhiatabnak.com/ Insta https://www.instagram.com/rozhia/  Linkedin https://www.linkedin.com/in/rozhia-tabnak-725b0319/  Show notes & Resources Everything is alive https://podcasts.apple.com/au/podcast/everything-is-alive/id1388419519  London poetry shop cafe https://www.poetrypharmacy.co.uk/oxford-street Book - Wabi Sabi for artists, poets and Designers https://www.amazon.com.au/Wabi-Sabi-Artists-Designers-Poets-Philosophers/dp/0981484603           

 Embrace the changing of season by setting up a Sofreh Mehregan or trying out a new Persian recipe. Mehregan is the celebration of love, friendship, and a good harvest or bounty. Similar to other ancient Persian holidays, there is a dedicated sofreh setting for Mehregan. Typical items on the Mehregan sofreh include a mirror, candles, espand/esfand, wheat, grapes and other fall fruits, ajeel trail mix or nuts in the shell. A holy book or book of poetry, coins, sweets, and sunflowers round out the table setting. The main color of Mehregan is purple with accents of yellow, orange, and red.  Bita and Beata talk about their previous Mehregan events and traditions and their plans for a Northern California event to spread the word and joy of this cultural celebration. In the second half of the episode, the Beats dig into what they have been cooking and eating lately.  Beata's Saffron Braised Lamb Shank recipe.  Share this episode with your friend, cousin, neighbor, or anyone you think would like to learn about Persian food in our modern world!  All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here! Check us out on Apple Podcasts, Spotify, and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel. 1:30 Opening A New Café: Sofreh and Sofreh Cafe 5:49 Nasim's Early Life 12:43 Navigating the Revolution 15:35 Some Early Culinary Lessons 20:30 The Culture of Iran through Nasim's eyes 24:22 The Decision to Come to the United States 28:10 A Fresh Start with No Resources 29:30 Developing a Family and the Idea of Sofreh 38:30 Teaching Newcomers about Iranian Cuisine 43:15 the Process of Opening Sofreh 47:05 Sofreh's Menu Development and Evolution 1:10:23 Nasim's Breaks Down The Use of Whey and Mushrooms 1:14:40 The Inspiration Behind the Look of Sofreh 1:17:51 Words of Advice for Anyone Looking for a Career Change 1:21:30 The Rise of Sofreh 1:24:25 Cooking at the White House A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a'ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a'ash reshteh is topped with mint oil, more liquid whey and onion chips. Watch the full documentary and find recipes here!

Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as a hearty vegan entrée at her restaurant plated in a shallow bowl and topped with a grilled cauliflower steak brushed with pomegranate molasses. Watch the full documentary and find recipes here!

Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. When she departed after the revolution, it was by re-creating the dishes of her youth that she was able to feel connected to home. It took Nasim 25 years to realize her dream of opening a restaurant, and, in the summer of 2018 at age 59, she opened Sofreh to great critical acclaim. Chef Nasim Alikhani strives to create a hospitable, dinner-party atmosphere in her restaurant. She talks about the plant-forward traditions of Iranian cuisine and her love of cooking with herbs. Watch the full documentary and find recipes here!

Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend. We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We'll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong. Watch the full documentary and find recipes here!

Tomorrow is Nowruz, the Persian New Year! Nasim Alikhani, chef & owner of Sofreh and author of the cookbook Sofreh: A Contemporary Approach to Classic Persian Cuisine, joins us to discuss how she celebrates the New Year and provide some culinary tips ahead of the holiday. Plus, we take calls!

[REBROADCAST FROM June 26, 2023] The Brooklyn restaurant Sofreh is one of the most popular dining spots in the city. Now, chef Nasim Alikhani is bringing her modern Persian cuisine to home cooks with her new cookbook Sofreh: A Contemporary Approach to Classic Persian Cuisine. She joins us to discuss. 

Get ready for an enriching journey as we take you through the significance and celebration of the ancient Persian festival, Mehregan. Listen in as we discuss how this autumnal harvest celebration is all about embracing love, kindness, friendship, and nature. We share our plans on commemorating this timeless tradition, from partnering with an Orange County organization for a live event to creating a Sofreh - a traditional Persian table setting. We explore how these ancient festivals, celebrated for thousands of years, are gaining popularity once again and are helping people appreciate the earth and the changing seasons.    Moving into the specifics of Mehregan, we chat about the beautiful aspects of this festival. From the warmth of the autumn season, the joy of harvest, to the tradition of showering each other with kindness and love, Mehregan is truly a celebration of harmony and the gifts of nature. We describe the symbolic table setting for Mehregan, the significance of each element placed on it, and the traditional foods and drinks associated with this celebration. As you tune in, you'll also learn about the crossover similarities with American Thanksgiving, the role of gratitude in the celebration, and our excitement to incorporate this beautiful tradition into our lives. Also, stick around for our Ask the Beat segment where we answer a fun question about our favorite Persian sweets!   Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com   Podcast Episode 128 - Setting Sofreh    All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

Officials issued a day-long flood warning as Tropical Storm Hilary took aim at Southern California. The massive amount of rain led to muddy debris flows and washed-out roadsThe family of Keyiro Fuentes held a celebration of life Sunday on what would have been his 15th birthday. The teenager died earlier this month when flames tore through the town of Lahaina. Recent legislation tackles high prescription drug prices. Dr. Celine Gounder explains who could benefit and when the limits take effect.Every third Thursday of the month at the Tarrant County Courthouse in Texas, Judge Chuck Vanover dedicates his courtroom to a criminal docket of a special class of defendants: military veterans. While reoffending rates in the area can be as high as 40%, the veterans court's recidivism rate is less than 10%. CBS News' Omar Villafranca reports.Nasim Alikhani's Brooklyn restaurant Sofreh has exploded in popularity. "CBS Mornings" co-host Tony Dokoupil spoke with the James Beard Award finalist on how she realized her dream of becoming a professional chef and opening a restaurant at 59 years old.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Listen in as we engage in an inspiring conversation with Nasim Alikhani, a celebrated author, entrepreneur, and chef. From helping cook for large groups as a young girl in Iran to creating menus for the Met Gala and the White House, Nasim's journey is nothing short of remarkable. In this episode, we unpack her path, her passion for Persian food, and the way she has managed to pursue her dreams and establish her own roots.   We explore Nasim's new cookbook, ‘Sofreh, A Contemporary Approach to Classic Persian Cuisine'. Discover how she guides both novice and experienced home cooks through a culinary journey of Iran, from her favorite eggplant dishes to her love of all kinds of aash soup. Finally, we learn about the vision behind her restaurant, Sofreh, and how she aims to bring Persian culture to life through food. Whether you're a food enthusiast or someone interested in Persian culture, this episode is a must-listen!   This episode is sponsored by Zaffrus Saffron. Check out their unique saffron honey, perfect for gift giving or adding a delectable sweetness to your next dish!     S O F R E H (@sofreh_brooklyn) • Instagram photos and videos SOFREH   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Cal Peternell was the head chef of legendary Bay Area restaurant Chez Panisse in Berkeley, California, for over 20 years, where he served celebrity patrons and trained a new generation of chefs. He's the New York Times best-selling author of Twelve Recipes and A Recipe for Cooking. His most recent book is the revealing and erudite Burnt Toast and Other Disasters. On this episode, we hear some good Chez Panisse stories, and we talk about Cal's move to the East Coast. We also discuss his cookbook career—and his interpretation of that “figs on a plate” incident from a few years back. Also on the show we have a fascinating conversation with Nasim Alikhani, the chef and cookbook author behind Brooklyn's mega-popular Iranian restaurant, Sofreh. You should check out her new book.More From Cal Peternell and Nasim Alikhani:Celery, Radishes, and Anchovy Butter [official]A Berkeley Chef Feeds the Homeless [LA Times]Olives With Citrus Zests and Fried Herbs [Washington Post]Nasim Alikhani Is Leaving Her Mark [Eater]

A native of Iran who once dreamed of becoming a judge, Nasim Alikhani's road to chefdom and proprietorship has been a circuitous one, to say the least. But she's more than made up for lost time at her hit Brooklyn restaurant Sofreh, where she serves her personal take on Persian cuisine. As the restaurant settles into the second half of its first decade, Nasim has also just this week seen her first cookbook published: Sofreh: A Contemporary Approach to Classic Persian Cuisine (written in collaboration with Theresa Gambacorta). In this episode, Nasim sits down with Andrew to share her story, the meaning of sofreh to both restaurant and book, some distinct characteristics of Persian food, and the lessons she's learned along the way.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

The Brooklyn restaurant Sofreh is one of the most popular dining spots in the city. Now, chef Nasim Alikhani is bringing her modern Persian cuisine to home cooks with her new cookbook Sofreh: A Contemporary Approach to Classic Persian Cuisine. She joins us to discuss. Alikhani will be speaking tonight at Books Are Magic with Helen Rosner and tomorrow at Rizzoli bookstore, in conversation with Nilou Motamed.

The city is supposed to hold landlords accountable for problems with the housing they rent out. WNYC's Sophia Chang looks into what happens when landlords don't fix problems and city agencies say their hands are tied. Also, Sofreh is one of the hottest restaurants in Brooklyn, and the owner, Nasim Alikhani says it only took 30 years to open. Today the 64-year-old chef is a finalist for a James Beard Award, nominated for Best Chef in New York State. WNYC's Kerry Shaw caught up with Alikhani to learn more about her unconventional path to the industry's top honor.

André Hueston Mack is a sommelier, wine educator, whiskey maker, restaurateur, a Bon Appétit on-air host, and one of the freshest voices in all of food. He's the author of the incredible book 99 Bottles: A Black Sheep's Guide to Life-Changing Wines, and we had him in the studio to talk through his many career highlights. This includes his time running the beverage program at Per Se, opening his own wine and ham bar in Brooklyn, and his journey to YouTube, where he is currently one of the most popular personalities in the BA universe, hosting the great show World of Wine. What a great interview. Also on the show, Aliza and Matt catch up about three things they are enjoying including maitake mushrooms at Sofreh, fennel pesto, Alison Roman short ribs, a very special cheesecake, New York's Hong Chun Cheon Dak Galbi. MORE FROM ANDRÉ MACK:Sommelier Compares Cheap vs Expensive Wines ($18-$300) [YT]Sommelier Tries 14 Celebrity Wines [YT]Interview: Donald Moore of The Cheesecake Factory [TASTE]

Setting a sofreh or special table setting is the first step in honoring the ancient traditions of our ancestors on several holidays. In this week's episode, Bita and Beata dive into what goes on each of the sofrehs, what they represent, and also common themes amongst them. These happy occasions include the following seasonal transitions and also when people get married:   Norouz/Norooz | the Persian New Year with setting a haftsin;  Mehregan | celebration of fall and special setting  Yalda | the Persian winter solstice celebration Sofreh aghd | Persian wedding setting   This episode is sponsored by Sadaf Foods, award winning home-made Persian sauces. Find them online at Sadaf.   Use special offer code:  Modern15 For 15% off of kashk, esfand, and norouz collection Free shipping on all orders over $100   Feel free to submit a question for our Ask the Beats segment of our show and we will feature it in a future episode!  Email us with your question, hello@modernpersianfood.com or leave us an audio message through Instagram @modernpersianfood   Modern Persian Food podcast references: Episode 75:  Norooz Haft Seen Episode 51:  Mehregan Episode 114:  Yalda Winter Solstice Episode 20:  Persian Weddings with Nilou   All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Podcast production by Alvarez Audio

Whitney Grant, wine educator and certified sommelier, and Robert Tas review the wine list of the exotic and delicious Sofreh, a Persian restaurant in Brooklyn. Voted one of the best restaurants in New York City by the New York Times, Sofreh's philosophy is simple: food should be authentic, well-prepared, and delicious. And to help you choose the best wine to pair with items on the menu, Whitney identifies the tasting notes in wines and how they complement the food. Wines reviewed include: 2021 King Estate Pinot Gris, Willamette Valley Roquefort Cotes de Provence Rosé 2019 Bourgogne Pinot Noir from Burgundy For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

This delicious Roasted Date and Crispy Chickpea Salad is the perfect lunch for healthy foodies who are blatantly uninterested in salads (like me!). It's made with perfectly caramelized dates, chopped pistachios, and the best orange tahini salad dressing that is so flavorful, you'll be licking your plate clean! I'll be making this chickpea salad all summer long because it's loaded with plant based protein, fiber, and healthy fats for an easy, healthy weekday lunch. I think this elevated salad would also be a crowd-pleaser at your next summer get-together! Oh, and did I mention that this high protein salad is the perfect recipe for weight loss, hormone balance, and constipation? Salad dreams do come true, and as always, I give you more details on the science-backed health benefits below. This salad is for the salad haters, including myself. First off, I find most salads really uninspiring. What's the point of eating a salad if I need to cover it in cheese and dressing to make it enjoyable? Unless the salad is to die for (which this one is), I just eat my vegetables in different forms, like a green smoothie or a vegan Cookie Dough Milkshake with hidden veggies! What can I say, it takes a lot to woo me in salad land. But, I'm happy to announce, THIS salad does it for me. It's very loosely inspired by the Date and Tahini Salad I had at a fancy plant-based restaurant in Brooklyn, Sofreh, on my recent trip to NYC. I went out to eat with one of my fellow food blogger friends, Justine from Justine Snacks, who you might remember from the Ben & Jerry's copycat recipe challenge we did during quarantine! We were literally mid-bite when I turned to Justine and said, “I MUST make a recipe like this.” ⁣ The crunch of the pistachios. The perfectly crispy chickpeas. The caramel-y sweetness of the Medjool dates. The fresh burst of citrus. Everything you could want in a salad is right here. At the restaurant, the salad serves only as a delicious appetizer. But this vegetarian salad with protein you're about to make is made absolutely meal-worthy with the addition of protein-and-fiber-rich chickpeas and a tangle of fresh herbs, like mint and cilantro. What makes this date, tahini, and chickpea salad healthy? In this delicious, high protein salad, I incoroprated ingredients to make this your new go-to recipe for weight loss, hormone balance, and constipation and bloating. Four problems I'd definitely want to solve in one swoop, or dare I say, one salad. If you're dealing with constipation, you MUST listen to my recent podcast episode where Dr. Bulsiewicz, an award-winning and internationally recognized gastroenterologist, reveals the surprising hidden causes of constipation and bloating that NO ONE is talking about. I was so surprised. Plus, on this episode about blood sugar on the Healthier Together Podcast, resesarcher Jesse Inchauspe tells us how eating balanced meals with protein, fiber, and fat will help all four of these health factors. Adding roasted chickpeas to your meals is one of the easiest ways to sneak in all those health benefits because it's high in protein and fiber. And if you're looking to play around with adding them to other plant based recipes, I have an easy guide for roasting chickpeas three ways here. Here's exactly how this salad will boost your health: Weight loss: tahini and pistachios are both proven to help you lose weight and maintain a healthy weight! Tahini is made from ground sesame seeds, which like pistachios, are filled with fiber and plant based protein that will help keep you fuller longer. Chickpeas are also shown to be one of the top fat-burning foods that help you lose weight. Hormone balance: the sesame seeds and tahini also are shown in research to regulate sex hormones. They also are super rich in vitamins and antioxidants which balance out hormone levels and give a bountiful supply of nutrients, making them a wonderful meal for the pregnancy diet.

LOAers, this is a bonus episode in EVERY way!  But, we simply couldn't wait any longer to share this incredible episode 4+ years in the making!   You all know Holli as well as Jeanna does, when Holli sets her mind to something she makes it happen!  And, after meeting Nasim years earlier, Holli and Jeanna have been planning to make a trip back to NYC one day and interview Chef Nasim in Brooklyn at Sofreh.  Holli experienced the magic of this incredibly passionate and powerful leader who had taken the NY food scene by storm and just knew her story was one that embodied what conscious creation as a lifestyle was all about!  And badassery, absolutely!   More about Nasim: Food is the language through which Nasim Alikhani best knows how to express herself. Her earliest and fondest memories are of staying indoors during the summer as a child, preparing foods and making jams and pickles with her mother. Coming from a tradition of strong women who are great cooks, she began cooking for large gatherings and parties at a young age. During law school while studying to be a judge, she found that her true passion was cooking for friends and classmates. It took Nasim twenty five years to realize her dream of opening a restaurant. In that time, she worked in various professions unrelated to food, did some ad-hoc catering, attended the International Culinary Center, interned in restaurants, and most difficult of all, pleased her twins' directing palates. Finally, in the summer of 2018, at 59, she opened Sofreh to acclaim. In our exquisite evening interviewing Nasim and enjoying a VIP front row seat to the magic of Sofreh - it's food, the talented and vibrant staff, and the heartbeat of the whole show, Chef Nasim - the LOA gals feel the New Yorker sums it all up best: “In her restaurant début, Nasim Alikhani's front-of-house style seems just as intuitive as her interpretations of a cuisine sorely underrepresented in the city.” The New Yorker By Hannah Goldfield. We hope you all enjoy this incredible interview as much as we did - and the sounds of NYC in the background are also a bonus! Podcast References: Sofreh As always, thanks for listening and we look forward to sharing more LOA badassery conversations with you!  Please consider leaving a review and subscribing or dropping us a note to say hi and share your thoughts. www.loauncorked.com  l  loauncorked@gmail.com  I  Insta: @loauncorked  I  FB: loauncorked

This Friday it's all laughs with the sofreh party sisters of Fabulous Two Wedding and Party Design! They talk about planning, sofrehs, favorite venues, bridezillas, horrible guests, and cake! Check out the video version on my YouTube at: https://www.youtube.com/channel/UCiR71mMx2aspyqSQCEx2C1g Want to get on the show? Email: wedvendpodcast@gmail.com

In this podcast episode Beata and Bita explore Persian cookies which are often presented on the Persian New Year Norooz sofreh haft-seen table spread, weddings, and special occasions. They also include a simple recipe for Naan Berenji Persian Rice Flour cookies to inspire their listeners.    What makes Persian cookies unique: Many of the cookie varieties Often ornately decorated, colorful and beautiful Naturally gluten-free;  rice flour (naan berenji), chickpea flour (nokhodchi), nut-based Flavors - rose water, cardamom, cinnamon   Occasions and traditions to serve and enjoy Persian cookies: On the sofreh/table setting for special occasions Parties, with tea particularly Any occasion! Often presented in a variety of multiple types of cookies   Naan Berenji | Persian Rice Flour Cookies recipe share Equipment - a bowl, a spoon, and hands; a cookie press (optional), thimble, or small spoon Ingredients - oil, powdered sugar, rice flour, egg yolks, rose water (cardamom, optional) Recipe notes - rice flour produces a delicate cookie batter; refrigerate for a minimum of 2 hours, overnight preferable Decorate with chia seeds or poppy seeds To elevate the decor, add edible gold glitter or edible gold paint   Ask the Beats The Beats ask each other about their favorite type of cookie   Bita's response - Naan berenji | Persian rice flour cookies, Russian tea cakes, any home-baked cookie that is made using powdered sugar.   Beata's response - Naan nokhodchi, naan gerdooee (crunchy exterior, soft walnut interior), kaak - diamond shaped delicate layered cookie   Podcast episode references: Episode 6 Shirini | Persian Desserts  Episode 9 Persian Tea | Chia   Modern Persian Food Podcast: 3 part series about Norooz/Nowruz Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar   Bita's recipe for Naan Berenji | Persian Rice Flour Cookies   All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio

In Episode #51, co-hosts Beata and Bita share about an old Persian (and Zorastrian) holiday they did not grow up celebrating personally but are excited and interested in sharing about and starting to participate in.   Main tenets of Mehregan Celebrated in the fall as a Persian Festival of Autumn - anywhere falling between early to mid October...this year it will be on Oct. 2nd or 3rd, 2021 in the U.S. Thankfulness, gratitude, abundance - Give to nature and it will give back to you A time to shower each other with kindness and with love Light over darkness; good over evil   Sofreh items for Mehregan A purple or violet fabric used as a table cloth or place setting for the symbolic items Mirror Candles Fruit  Apples, pomegranate, grapes Nuts Esfand Holy book or other book of poetry Sweets   Traditions Gather around the sofreh and drink Tokhmeh sharbat (drink made with water and basil seeds) Shower each other with lotus seeds or marjoram - symbolic for showering each other with love and kindness   Resources and recipes from this episode:   Cover image of Sofre Mehregan used with permission from the book Mehregan with my Grandmother by Anahita Tamaddon available at: https://www.amazon.com/Mehregan-My-Grandma-English-Persian/dp/B09DJ3L97S   Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com   All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Podcast production by Alvarez Audio

Nasim Alikhani is the owner and executive chef of Sofreh, an amazing Persian restaurant in Brooklyn, New York. The restaurant opened in 2018 to rave reviews from The New York Times, Food & Wine, Saveur and The Food Network. The restaurant is consistently booked weeks in advance. Sofreh is Nasim's first restaurant and she launched it at the age of 59 after nearly two decades as a stay-at-home mom. But it hasn't been an easy road. It took Nasim and her husband Theodore seven years build the restaurant in a brownstone that they purchased and renovated.

In Episode #43, the last in a series of bite-sized, micro summer episodes, co-hosts Beata and Bita explain the concept of a Persian “sofreh”, or place setting, and the different types and occasions of sofreh, including memories of sofreh experiences.   What is a Persian sofreh? Place setting or table cloth for a regular meal or a special occasion meal - can be as simple as a table cloth spread for kids to sit and eat around, or as ornate as those set for weddings (refer to episode #20 Sofreh Aghd) or the Persian new year (refer to episode #23, part 2 Sofreh Haft-seen) Setting of large platters, family style, sometimes symbolic items, and decorations, depending on the occasion An anchor and gathering place for a meal or special event   Types of sofreh table clothes Hand-made, sometimes with beadwork and ornate design Plastic covered tablecloth for eating family style on the floor (often for kids) Store bought table cloth   Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes.  Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall.   The People's Choice Podcast Awards: Vote for Modern Persian Food in the ARTS category at PodcastAwards.com   Resources and recipes from this episode:   Modern Persian Food: Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri   Modern Persian Food: Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food   All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/ Co-host Beata Nazem Kelley blog: https://beatseats.com Co-host Bita Arabian blog: https://ovenhug.com Podcast production by Alvarez Audio

In our second episode, we explore Iranian homes and lifestyle. Do Iranians have many guests? Are their kitchens bigger? What is a Sofreh? Why do they have so many extra mattresses and pillows? Join us on this fun journey to find out the answers!Our guest for this episode is Hooman Talebi. He is an architect and designer who leads an architecture school in Iran, teaches university students in the UK, and runs all sorts of fun workshops on architecture at archiKID.

13 April 2021: Are you good at Scrabble? If spelling isn't your thing, what board game would you rather be playing? Mark chats to Saif and Hamsa of Unwind Cafe. Date Night Tuesday: Zeena checks out dreamy Bella at the Grand Millenium Hotel in Business Bay. Meanwhile, Alex Augusti of Just Food DXB tells us about three new places: Sofreh, Public and Boca.  And Maria Botros explores Dubai's history at the Arabian Tea House.  See omnystudio.com/listener for privacy information.

In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture.  Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner.   MJ speaks on some of the history of flowers in Iran: Iran is called the country of flowers and nightingales. Potted flowers are popular because of a history of a shortage of water. Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals.   Beata chimes in and notes the role of flowers sofrehs: Sofreh aghd Sofreh aide Norooz/Nowruz   Saffron in cuisine: In rice, with barberries called Zereshk Polo In preparing tahdig In steeping tea Use sparingly - it is considered a precious commodity and is strong in both color and flavor...it is a flavor enhancer, brings color and fragrance to the dish   Rose and rose water, also best used in moderation: In Persian sweets and desserts Rose water in Bita’s Jeweled rice Rose petals in loobia polo and mast o khiar In tea MJ touches on ‘real rose water’ from Iran   Golnar (also known as the fire flower): The flowers on pomegranate trees - very beautiful MJ speaks of her passion of pomegranate trees The color of fire   Golpar - angelica Finely ground and served sprinkled on fava beans Also sprinkled on pomegranate arils “Awakens all your senses”   Sumac Medicinal - antibacterial Most traditionally used on kababs and beef   Ask the Beats! More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian. Regional (DNA influenced by where you are from, palate gets used to what is available) Hot and Cold foods in nature have to be in balance with each other Chai nabat (Tea with rock sugar) will help balance the foods The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature)   Resource links and recipes from this episode:   Rice dishes: Bita’s Persian Jeweled Rice | Shirin Polo Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo   Yogurt sides: Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Podcast production by Alvarez Audio

In Episode #20, co-hosts Bita and Beata welcome their first special guest, Nilou Nouri, an award-winning wedding officiant and more recently, cookbook author.  Together the trio uncover some of the unique aspects of Persian weddings, including how food plays into them.   Defining Factors of Persian weddings: Elegant, formal, full of energy, super fun celebration of union and life “Sofreh aghd” - a meaningful spread of symbolic items representing the celebration of love and best wishes for the couple's future Eggs, symbolizing fertility Fresh fruits representing abundance and growth Honey to bring sweetness (honey ceremony - feeding honey to each other, again to bring more sweetness; in some regions/Shiraz, feeding yogurt to each other, bringing a light and bright destiny Poetry, celebration of love, nature, beauty, abundance, hope and best wishes   Beata and Bita share about their own weddings: Blending of Persian culture and western wedding norms such as having bridesmaids (both Bita and Beata had bridesmaids and both had sofreh aghds) The sugar ceremony - grinding large, hard sugar cones and sprinkling sugar granules over the heads of the bride and groom, sprinkling sweetness on them to carry through the future.  Meaning: each sugar cone represents bride and groom;  hoping every contact between them results in sweetness Dancing The knife dance - women close to the bridal party take turns dancing with the knife or server before cutting the wedding cake   Wedding food: Javaher rice / Shirin polo / Jeweled rice Buffets filled with a big variety of Persian foods - more traditional Plated dinner, fixed menu, served   Reception norms: Dancing, dancing, and more dancing! Late dinner and late night   Resource links and recipes from this episode:   Nilou’s resources: Website:  www.nilouweddings.com IG:  @nilouweddings and @nilourecipes Cookbook:  Amazon or www.21recipes.com    Podcast production by Alvarez Audio

Nasim Alikhani is changing the perception of Persian cuisine, a very underrepresented cuisine in the United States, through her highly acclaimed restaurant, Sofreh, in Brooklyn. With all of the accolades and positive reviews, Nasim still manages to create a restaurant atmosphere that feels like home. Nasim was born in Iran, and at the age of 23, she moved to New York to study and became a nanny. Throughout her adult life, she spent many years traveling back and forth to Iran, meeting with other home cooks and learning their techniques and family recipes. After raising two children of her own, Nasim decided to pursue her dream of opening a restaurant, without any formal restaurant experience, at the age of 58. Nasim has spent years, even decades, carefully creating her menu, and she's welcoming people into an extension of her home, one dish at a time. Find Sofreh online at https://www.sofrehnyc.com/ and @sofreh_brooklyn on Instagram. The Open Belly podcast is hosted by Danielle Lehman and shares the stories of immigrant and refugee chefs and restauranteurs across America. You can find the Open Belly podcast online at openbellypodcast.com or on Instagram, Facebook, or Twitter @openbelly. Thank you to ChowNow for supporting us this season. This episode was edited by Oliver J. Hughes. Content warning: this episode contains a brief conversation about pregnancy loss from 23:00-25:00. 

We revisit this episode of One Woman Kitchen as an homage to Nasim Alikhani,  the chef and owner of the acclaimed Persian restaurant Sofreh, in Brooklyn. Nasim recently returns from Tehran visiting family and friends, says she has never seen her people in such despair, that these were truly the darkest of times. Nasim, who has lived through the revolution, the war between Iran and Iraq, the cultural revolution, and so much more, reminds us in this beautiful and poignant story that one woman's journey can illuminate a shared humanity. In this episode, originally aired May 29, 2019, Nasim connects us to happier times, and the beauty of Iran's culture through its food ways. Thank you, Nasim, for sharing your story then -- and now. This might sound like a movie pitch: A young woman leaves Iran after a revolution, comes to America to start a new life, becomes a mother, who was always cooking and more than 35 years later—with no professional training and against all odds, opens an acclaimed restaurant in New York at age 59, becoming the driver of a trendy new cuisine in Manhattan. For now, it’s not a movie. It’s the life of Nasim Alikhani, founder of Sofreh. Nasim joins Chef Rozanne Gold.  

We revisit this episode of One Woman Kitchen as an homage to Nasim Alikhani,  the chef and owner of the acclaimed Persian restaurant Sofreh, in Brooklyn. Nasim recently returns from Tehran visiting family and friends, says she has never seen her people in such despair, that these were truly the darkest of times. Nasim, who has lived through the revolution, the war between Iran and Iraq, the cultural revolution, and so much more, reminds us in this beautiful and poignant story that one woman's journey can illuminate a shared humanity. In this episode, originally aired May 29, 2019, Nasim connects us to happier times, and the beauty of Iran's culture through its food ways. Thank you, Nasim, for sharing your story then -- and now. This might sound like a movie pitch: A young woman leaves Iran after a revolution, comes to America to start a new life, becomes a mother, who was always cooking and more than 35 years later—with no professional training and against all odds, opens an acclaimed restaurant in New York at age 59, becoming the driver of a trendy new cuisine in Manhattan. For now, it’s not a movie. It’s the life of Nasim Alikhani, founder of Sofreh. Nasim joins Chef Rozanne Gold.

This might sound like a movie pitch: A young woman leaves Iran after a revolution, comes to America to start a new life, becomes a mother, who was always cooking and more than 35 years later—with no professional training and against all odds, opens an acclaimed restaurant in New York at age 59, becoming the driver of a trendy new cuisine in Manhattan. For now, it’s not a movie. It’s the life of Nasim Alikhani, founder of Sofreh. Nasim joins Chef Rozanne Gold in the MouthMedia Network studio. In this episode: How from the minute it opened , her restaurant has has been pretty much impossible to get into How its popularity is as much a product of Nasim's particular brand of hospitality as of the delicious food The importance placed on entertaining guests in Iran How Nasim  almost didn’t make it through to to the restaurant’s opening day Her strong vision of every aspect of the restaurant and why it makes the guests feel transported How Nasim's deep spirituality has permeated her business The way a touching poem from her father has meant everything The importance off Nasim's acute sense of smell Typical Iranian food, always tea, eating a lot Why Nasim didn’t want restaurant to look like a typical one  Why an open kitchen, and bright, inviting atmosphere, smells An extension of home and parties A lot of care and time in these dishes The difference her solid prep team makes Timing. And rhythm, a prepaid service The challenges of opening her first restaurant age of 59 Always preparing for a restaurant in her mind Barberries The value of a beautifully well done rice as a satisfying meal The risk of starting down the restaurant journey or carrying the burden of not following through Iranian vs. American women in food, and in general The legacy of tiny meatballs Giving everything you can  

This might sound like a movie pitch: A young woman leaves Iran after a revolution, comes to America to start a new life, becomes a mother, who was always cooking and more than 35 years later—with no professional training and against all odds, opens an acclaimed restaurant in New York at age 59, becoming the driver of a trendy new cuisine in Manhattan. For now, it’s not a movie. It’s the life of Nasim Alikhani, founder of Sofreh. Nasim joins Chef Rozanne Gold in the MouthMedia Network studio. In this episode: How from the minute it opened , her restaurant has has been pretty much impossible to get into How its popularity is as much a product of Nasim's particular brand of hospitality as of the delicious food The importance placed on entertaining guests in Iran How Nasim  almost didn’t make it through to to the restaurant’s opening day Her strong vision of every aspect of the restaurant and why it makes the guests feel transported How Nasim's deep spirituality has permeated her business The way a touching poem from her father has meant everything The importance off Nasim's acute sense of smell Typical Iranian food, always tea, eating a lot Why Nasim didn’t want restaurant to look like a typical one  Why an open kitchen, and bright, inviting atmosphere, smells An extension of home and parties A lot of care and time in these dishes The difference her solid prep team makes Timing. And rhythm, a prepaid service The challenges of opening her first restaurant age of 59 Always preparing for a restaurant in her mind Barberries The value of a beautifully well done rice as a satisfying meal The risk of starting down the restaurant journey or carrying the burden of not following through Iranian vs. American women in food, and in general The legacy of tiny meatballs Giving everything you can

When Nasim Alikhani opened Sofreh, an Iranian restaurant in Brooklyn’s Prospect Heights, she was 59 years old. She was an experienced home cook but had never worked in a restaurant in her life. We sit down to talk about some of the biggest surprises along the way and most important things she learned about keeping herself sane and keeping the restaurant steady. And, we talk about the subtle changes she and her chefs have made to a whole suite of classic homey Iranian dishes to make them restaurant-ready.Later on in this episode, Matt has a conversation with Diana Kuan, the author of Red Hot Kitchen. Her latest book dives into the world of classic chile sauces from across Asia. She and Matt talk about what makes a good XO sauce, why yuzu kosho tastes surprisingly great on tacos, and why some sauces are so much better when they’re homemade.

For Nasim Alikhani, co-owner of the Iranian restaurant Sofreh in Brooklyn, cooking both allows the world outside to disappear, and to make lost worlds re-appear. It is the thread that ties together her childhood in pre-Revolution Iran, her 20s in New York when she was a student and nanny trying to make ends meet, and now her life as a restaurateur. On this uplifting episode of Speaking Broadly, Alikhani describes her gratitude for early hardship and later happiness, how optimism grows with experience, and how she thinks about the lifespan of a passion project. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Speaking Broadly is powered by Simplecast.

I met Chef Nasim in an apartment above her restaurant. One of the first things she said was that everyday, she starts by a ritual: she lights a tiny candle in a meditative mood, to center herself and to thank the universe. Then, she begins to cook at her Persian cuisine restaurant to offer a very unique experience of hospitality.