I’ve been working on a project with a good friend over the past year, and it’s hard to believe but this weekend we’re launching Magpie Cookshop, a purveyor of sustainable kitchen goods, including aprons, tea towels, reusable lunch bags, and reusable produce bags. The products are gorgeous! They’re made from all natural materials, and they’re handmade in Washington, DC by a small, woman-owned manufacturing business.
If you happen to be in DC this weekend, swing by Emporiyum, the curated food festival. Myself and Sabahat Chaudhary, the co-founder of Magpie Cookshop, will be there showing off our wares and handing out cardamom cookies, so come say hi! We’re featured in The Washington Post’s story, Five local vendors to check out at the Emporiyum.
Meanwhile, Lakh Lakh is going strong through the end of the year. We’ll miss a couple of Mondays in December around the holidays, but we’ll make it up with a Persian Hanukkah dinner on Tuesday December 16, details coming soon. Below is our upcoming 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 about seating? Call Porsena at 212 228 4923.
Lakh Lakh Menu for Monday November 17
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 pumpkin and walnuts, with nigella seeds and spicy relish
Arishta, Azerbaijani lamb meatball soup, with housemade tagliatelle noodles, fresh coriander
Mahi, Persian Gulf style oven roasted fish with tamarind and fenugreek
Zereshk polo, rice with barberries, sautéed shallots, and rose petals
Jujeh Kebab, chicken kebab in saffron marinade
Jigar, lamb liver kebab with fresh basil and flatbread
Bastani nooni, pistachio ice cream sandwich with house made cardamom wafer
Khoresht-e mast, Isfahani style sweet, yogurt with barberries, orange zest, saffron, and almonds
Doogh, drinkable yogurt with mint, oregano, rose petals, and sparkling water
Cocktail: persimmon and orange blossom sharbat with Prosecco
Photos by Lauren Volo