Over here at Porsena we are marinating fish in saffron, caramelizing onions, and folding perfect phyllo triangles to make sambuseh, all for tonight’s dinner.
Before I post tonight’s menu, just a heads up that we will be doing our second annual Persian Hanukkah dinner here at Porsena on Tuesday December 16. See the menu and buy tickets at the link. Have a wonderful Thanksgiving everyone!
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 about seating? Call Porsena at 212 228 4923.
Lakh Lakh Menu for Monday November 24
Sabzi Khordan, herb and cheese plate with bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the bread and folding it into a rustic sandwich.
Mast-o musir, yogurt with shallots. A condiment meant to be eaten along with rice, stew, kebab, and other foods.
Sambuseh, crispy phyllo triangles stuffed with ground lamb and potatoes, with nigella seeds and spicy relish
Borsch, Azerbaijani style beet soup topped with cilantro and yogurt
Balyg, oven baked black bass marinated in saffron, with caramelized onions and pomegranate seeds
Khor-e sib-o anar, Isfahan style chicken with apples and pomegranates
Zireh polo, rice with caraway seeds and crispy shallots
Jujeh Kebab, chicken kebab in saffron marinade
Bastani nooni, pomegranate ice cream sandwich with crushed pistachios and house made cardamom wafer
Khoresht-e mast, Isfahani style sweet, yogurt with barberries, orange zest, saffron, and almonds
Cocktail: persimmon and orange blossom sharbat with Prosecco