After seven months of doing Lakh Lakh, my Persian street food pop-up, it’s time to move on to other projects. But before we wrap it up, we’re going out with a bang tomorrow night. For our final dinner, we’re making some of Iran’s best and most famous offal dishes, including kaleh pacheh, sheep’s head and feet soup! Just for this final night, we are even making mulberry-infused vodka and torshi (mixed vegetable pickle) from scratch. Oh yeah, we will also be serving tahdig, the crispy rice from the bottom of the pot!
Here is our final menu. 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. Questions? Call Porsena at 212 228 4923. Happy Norooz and happy spring, everyone! And thank you Malini Horiuchi from therestaurantfairy.com for taking such lovely pics of our Norooz dinner last week.
Lakh Lakh Menu for Monday March 23, a dinner of lamb offal and odd bits
Sabzi Khordan, herb and cheese plate with barbari bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the bread and folding it into a sandwich.
Mast-o musir, shallot yogurt. A condiment eaten with rice, stew, kebab, and other foods.
Sambuseh, crispy phyllo triangles stuffed with lamb sweetbreads, with nigella seeds and spicy tomato coriander sauce
Jigar, lamb liver kebab
Khorak-e Zaban-poached lambs tongue w/ saffron sour cream sauce
Khorak-e maghz-herb & egg batter fried sheep brains
Sabzi polo, herb rice with tahdig
Kidneys gholveh -lamb kidneys sauteed with butter, tarragon & lime
Kaleh pacheh braised sheep head & shanks with chick peas, meat broth & bread