I just finished making a sauce of tamarind, onions, garlic, fenugreek, and cilantro for tonight’s Mahi Kari, aka Southern Iranian style curry fish, and it smells amazing here. Above is what this dish looked like when I had it in Iran, but ours will look a bit different tonight. And we’re using a locally sourced fish called Blackfish or Tautaug (the Native American name) which is deee-licious!
Last week Food Republic came by and gave us this nice write-up. As they mention, we have limited seats here at Porsena Extra Bar, so come by early if you don’t want to wait.
As usual, we’re at Porsena Extra Bar, 21 E. 7th Street in Manhattan, between 2nd and 3rd. We serve from 5:30-10 pm, no reservations. Any questions about seating, call Porsena at 212 228 4923.
Here is tonight’s menu. Hope to see you there!
Lakh Lakh Menu for Monday October 13
Sabzi Khordan, herb and cheese plate with lavash bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the lavash and folding it into a rustic sandwich.
Mast-o Khiar, yogurt with cucumber and mint. A condiment meant to be eaten along with rice, stew, kebab, and other foods.
Sambuseh, crispy phyllo triangles stuffed with lentils, ground lamb, and potatoes, with nigella seeds and spicy relish
Halim Bademjan, chicken, eggplant, and rice porridge
Piti, Azerbaijani lamb stew with chickpeas and chestnuts
Mahi Kari, Persian Gulf style roasted fish with fenugreek, chile, and tamarind Sauce
Shevid Polo ba Lobia, rice with dill, black-eyed peas, and crisp onions
Kebab-e Torsh, lamb kebabs in sour pomegranate walnut marinade
Bastani nooni, saffron ice cream sandwich with house made cardamom wafers
Damnoush, Shirazi orange blossom and borage tea
Cocktail: Loomi, dried lime tea with Prosecco