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Sofreh: From Iran to America: Stories, History, and Traditional Persian Recipes for the Modern Cook: A Cookbook
The much-anticipated cookbook—an exquisite collection of Persian recipes—from Sofreh, one of Brooklyn’s most acclaimed restaurants.
"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!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish Cookbook
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 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.
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.
A joyous celebration of one of the world’s great cuisines, this essential guide will delight home cooks everywhere.
"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!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish Cookbook
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 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.
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.
A joyous celebration of one of the world’s great cuisines, this essential guide will delight home cooks everywhere.
400 pages, Hardcover
Published June 6, 2023
2 people are currently reading
175 people want to read
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Displaying 1 - 12 of 12 reviews
August 18, 2023
When I think of Iran, and I am guessing this may be true for many Americans, what tends to comes to mind are negative images (e.g., war, hostages, dictators, more war) and this is very unfortunate. Sofreh: From Iran to America: Stories, History, and Traditional Persian Recipes for the Modern Cook: A Cookbook is a magnificent book that helps to provide a much more positive perspective through the delicious food and recipes of Iran.
The recipes are meticulously detailed and easy to follow making this an excellant cookbook for all cooks, even less experienced ones. I loved how Nasim Alikhani embraces the concepts of learning by doing and that practice makes perfect. She encourages the reader to make dishes again and again, regardless if your attempts resulted in total success or an epic fail. I appreciated learning about unfamiliar dishes and ingredients (like a'ash, a dish that falls somewhere between a soup and stew, and salep, a powder made from the ground tubers of wild orchids). The only thing I wish is that there were more pictures of the finished dishes.
Many may not be aware that things changed very dramatically in Iran around 1979 when an Islamic faction was elected to run the government. In addition to the delightful recipes the author writes of her experiences before, during and after this political transition, how she came to the US, her desire to share the food and culture of her home country, and how she eventually opened her restaurant Sofreh in Brooklyn.
Before 1979, my understanding is, Iran was more similar to the US in many ways. After the Islamic Revolution, there was no separation of church and state and religious beliefs were melded into the government and laws. Check out The Complete Persepolis to learn more about the impacts of the Islamic Revolution.
The recipes are meticulously detailed and easy to follow making this an excellant cookbook for all cooks, even less experienced ones. I loved how Nasim Alikhani embraces the concepts of learning by doing and that practice makes perfect. She encourages the reader to make dishes again and again, regardless if your attempts resulted in total success or an epic fail. I appreciated learning about unfamiliar dishes and ingredients (like a'ash, a dish that falls somewhere between a soup and stew, and salep, a powder made from the ground tubers of wild orchids). The only thing I wish is that there were more pictures of the finished dishes.
Many may not be aware that things changed very dramatically in Iran around 1979 when an Islamic faction was elected to run the government. In addition to the delightful recipes the author writes of her experiences before, during and after this political transition, how she came to the US, her desire to share the food and culture of her home country, and how she eventually opened her restaurant Sofreh in Brooklyn.
Before 1979, my understanding is, Iran was more similar to the US in many ways. After the Islamic Revolution, there was no separation of church and state and religious beliefs were melded into the government and laws. Check out The Complete Persepolis to learn more about the impacts of the Islamic Revolution.
January 17, 2023
I accessed a digital review copy of this book from the publisher.
This cookbook is a collection of Persian dishes. The cookbook opens with a short history of Persian food and a section on pantry staples- where to find them or how to make them. It is divided into bread, dairy, rice, herbs, eggplant, lamb and beef, chicken, fish and seafood, frittatas and pancakes, sweets, pickles and jams and marmalades, and dishes from Sofreh. Each section has an introduction as to why it is important and stories from the author's life. There are pictures throughout, but not for every dish. The book ends with pictures of the author's homeland, tying together the personal nature of the book.
One thing I appreciate is that many of the dishes are made to serve a larger number of people, 8-10. While I am not cooking for that many, I always like knowing I will have enough food for those I am cooking for, and leftovers are always appreciated as a no-prep meal for the next day.
None of the dishes seemed too complicated to make or included ingredients that would be impossible to find or substitute.
This is a good book for anyone who is interested in Persian food, not just how to make it, but also some of the culture that surrounds the dishes.
This cookbook is a collection of Persian dishes. The cookbook opens with a short history of Persian food and a section on pantry staples- where to find them or how to make them. It is divided into bread, dairy, rice, herbs, eggplant, lamb and beef, chicken, fish and seafood, frittatas and pancakes, sweets, pickles and jams and marmalades, and dishes from Sofreh. Each section has an introduction as to why it is important and stories from the author's life. There are pictures throughout, but not for every dish. The book ends with pictures of the author's homeland, tying together the personal nature of the book.
One thing I appreciate is that many of the dishes are made to serve a larger number of people, 8-10. While I am not cooking for that many, I always like knowing I will have enough food for those I am cooking for, and leftovers are always appreciated as a no-prep meal for the next day.
None of the dishes seemed too complicated to make or included ingredients that would be impossible to find or substitute.
This is a good book for anyone who is interested in Persian food, not just how to make it, but also some of the culture that surrounds the dishes.
January 28, 2023
What an absolutely stunning, yummy book!!!! I love MIddle Eastern food and this book is full of stories and recipes that will appeal to cooks of all levels.
The recipes are generally healthy and easy to understand and I appreciated the recipes that did not have 8000 ingredients I do not have on hand.
HIghoy recommended ... this along with some kitchen ware (wrapped in tea towels) would make a wonderful wedding shower or wedding gift.
The recipes are generally healthy and easy to understand and I appreciated the recipes that did not have 8000 ingredients I do not have on hand.
HIghoy recommended ... this along with some kitchen ware (wrapped in tea towels) would make a wonderful wedding shower or wedding gift.
April 28, 2023
Sofreh is a big, beautiful cookbook with so many Persian recipes that are arranged by type and/or ingredient: breads, rice, herbs, eggplant. lamb and beef, chicken, fish and seafood, a'ash, and sweets. There are also chapters for pickle, jams, and marmalades.
Not every recipe has a photograph, but the ones that do look delectable. I can't wait to actually get this book when it comes out. There are so many recipes I want to try! Thanks so much to NetGalley for the ARC.
Not every recipe has a photograph, but the ones that do look delectable. I can't wait to actually get this book when it comes out. There are so many recipes I want to try! Thanks so much to NetGalley for the ARC.
July 4, 2023
Tough for the average home cook. Between needing to source a lot of specific ingredients, along with a significant lack of photos of the recipes (either have each recipe have an accompanying picture or have no recipe have an accompanying picture - this some do/some don’t logic makes zero sense), it’s not a very accessible cookbook.
I did enjoy the history and cultural portions, but all in all, it’s very…verbose…for a cookbook.
I did enjoy the history and cultural portions, but all in all, it’s very…verbose…for a cookbook.
June 13, 2025
Ingredients are extra—-never knew one would put flour into cream to make clotted cream. Gorgeous photos but not enough photos—definitely not one for every recipe, closer to one for every 10-15 which is disappointing in a cookbook. There a couple recipes I’ll try, but most are just too over the top.
December 3, 2023
Those who know me know I love to cook. But I also love reading cookbooks! I didn't make anything but savored the stories and imagined the recipes. Will check out again [library book] and try a recipe.
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February 1, 2024Made the kale tahdig herb rice with tiny meatballs. Loved those lil meatballs! Note that the quantity was insane on this…it says 4-6 servings but required boiling 20 cups of water. Read the recipes closely, I guess, although I only tried this one!
January 13, 2025
It is such a pretty book, and the stories were wonderful. I would have liked pictures for each recipe though, especially since many readers would be unfamiliar with the dishes/ingredients. Warning it is a physically heavy book!
July 2, 2023
This is a good reading cookbook. It's very meat-oriented for a vegetarian.
July 3, 2025
Made Borani Bademjoon (eggplant yogurt dip). Sublime! So much work but worth it as the product was soooo good! Would buy this bk. Shared during ON Bk Club mtg on Lion Women of Tehran.
Displaying 1 - 12 of 12 reviews