Good morning! Tonight is the final Lakh Lakh dinner of 2014. We’ll be back on Monday, January 12 in the new year. Have a wonderful…

Hey everyone, yesterday was the longest night of the year, so happy winter solstice, or if you’re Persian, happy Shab-e Yalda! It’s holiday time, and…

We are super excited to be reviewed in The Underground Gourmet this week! The story features two pop ups, one of which is Lakh Lakh.…

Good morning! I hope everyone had a delicious Thanksgiving.
Here’s tonight’s menu. As usual, we’re at Porsena Extra Bar, 21 E. 7th Street in Manhattan, between…

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…

One of the best things about doing the pop-up is meeting the many Iranians and Iranian Americans who have found their way to Lakh Lakh.…

Did everyone watch last night’s episode of Bourdain’s Parts Unknown, featuring Iran? I only got to see parts of it, but what I saw was…

I’m very excited this week because we’ve been trying out different brands of lavash bread, and nothing has been quite perfect. Tonight, someone is bringing…

I’m excited that this past week I got to write about tahini for the Wall Street Journal. This is one of my favorite ingredients. Check…

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…