We are winding down to the very final weeks of Lakh Lakh. It’s been an incredible run, but other projects are calling, so we have to end this month on the 23rd, just after the start of the Persian New Year! We are getting ready for a big Norooz dinner at Porsena on March 16, and half the fun is planning the haft seen – the ceremonial table decorated with seven items that start with the letter S, ritual foods and objects in a tradition that goes back thousands of years. Over the next week, we’ll be shopping for things like painted eggs, Jordan almonds, marzipan goldfish (because I don’t like to use a real one!), and wheatgrass sprouts.
Don’t forget to tune in to Food52 tomorrow to find out which cookbook author wins this year’s Piglet tournament prize. I won a handsome trophy last year as The New Persian Kitchen took top prize, but I just found out I have to give it back. And here I thought it would decorate my mantle for evermore! Nope, it’s getting picked up and spirited away tomorrow morning. May the new winner enjoy it as much as I have.
Here’s tonight’s 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.
Lakh Lakh Menu for Monday March 9
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 cauliflower, caramelized onions, and soft white cheese, with nigella seeds and spicy tomato coriander sauce
Jigar, lamb liver kebab
Jujeh kebab, chicken kebab marinated in turmeric and saffron
Ghaliyeh mahi, Persian Gulf style spicy fish stew with tamarind
Adas quinoa, quinoa with lentils and dried fruit
Cocktail: sour plum sharbat with Prosecco