Meet The Woman Behind Sofreh, NYC's Most Exciting Persian Restaurant
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Smoked Eggplant: charred eggplant and slow roasted tomato garlic sauce, poached eggs, house bread<br/>
Sai Mokhtari / GothamistHerbed Rice: basmati rice and herbs, fava beans, roasted garlic<br/>
Sai Mokhtari / GothamistPersian Plum Chicken: Persian plum and saffron sauce, zereshk/barberries, string fries & a side of saffron basmati rice<br/>
Sai Mokhtari / GothamistSpicy white fish with fresh herb and tamarind sauce<br/>
Sai Mokhtari / GothamistHoney Roasted Beets: strained housemade yogurt, olive oil, pistachio, herb roasted beets, garnished with Iranian rose petals<br/>
Sai Mokhtari / GothamistRose custard: milk, rice flour, cardamom, pistachio, rose custard, and sour cherries brûlée<br/>
Sai Mokhtari / GothamistTraditional Persian ice cream with saffron, rosewater and pistachio<br/>
Sai Mokhtari / GothamistChefs Soroosh Golbabae and Ali Saboor<br/>
Sai Mokhtari / GothamistHousemade Persian black tea blend with persian sugar and corriander candy (called noghl)<br/>
Sai Mokhtari / GothamistSaffron Vesper: housemade saffron rosewater syrup, lillet, vodka, gin, garnished with dried Iranian rose petals<br/>
Sai Mokhtari / GothamistSekanjabin Martini: Hendricks gin, sekanjabin (Iranian minty syrup), cucumber, lime<br/>
Sai Mokhtari / GothamistZereshk Sour: bourbon, beet reduction, housemade zereshk syrup, egg white, lemon<br/>
Sai Mokhtari / GothamistMale door knocker<br/>
Sai Mokhtari / Gothamist