Lakh Lakh Menu for Monday January 12 + Cooking with Pomegranates


Happy 2015! I hope you’re feeling inspired by the start of a new year. I’m grateful for the week I had off, it was good to get away from my computer and just cook fresh food, light fires in the fireplace, and read. Where I was staying, there was a copy of Ruth Reichl’s new novel Delicious!. I read it all the way through. What a pleasure. Lots of sensuous descriptions and a fun, fantastical plot.

pomegranates and roses

Speaking of sensuous food, pomegranates are still in season. Here are some ideas for what to do with them, plus my instructions on how they should be opened.

We’re back with another dinner tomorrow night. The menu is below. 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. Hope to see you!

Lakh Lakh Menu for Monday January 12

Sabzi Khordan, herb and cheese plate with bread, radishes, and walnuts

Borani chogondar, yogurt with shallots

Sambuseh, crispy phyllo triangles stuffed with butternut squash and walnuts, with nigella seeds and spicy relish

Ash-e torsh, sweet-and-sour dried fruit soup with ground lamb meatballs

Balyg Kyukyusu, Azerbaijani smoked fish and herb omelet

Khoresh-e Karafs, lamb and celery stew with parsley and mint

Jujeh kebab, chicken kebab in saffron marinade

Ranginak, walnut filled dates topped with sweet, spiced roux

Bastani, saffron gelato topped with pistachios

Cocktail: dried lime tea with Prosecco

Photos by Sara Remington

One thought on “Lakh Lakh Menu for Monday January 12 + Cooking with Pomegranates

  1. I don’t know if you’re still checking commtnes to this post but I made this last night. It was super easy and delicious (I cheated and used a food processor for the onion and used minced garlic). My poblanos were pretty spicy so I didn’t get a lot of the pumpkin flavor. I added a dollop of plain yogurt to mine because I’m a spice wuss. Good stuff! I wish I had nutritional info from this page but I think I figured it out. Thanks for the recipe!

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