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. It’s deeply satisfying when Iranians taste the food and tell me that it reminds them of home, or that they’re excited to see Persian food being prepared and presented with so much love. One such person is my new pal Kevin M., wearing the striped oxford in the photo above, who brought in a bunch of friends, Persian and non-Persian, and who sent me this great pic from a few weeks back. Thank you Kevin, you made my night!

Below is tonight’s menu. We’re serving Morgh-e torsh, a chicken stew filled with green herbs that I learned when I was visiting the area near the Caspian Sea in the North of Iran. It was a hit last time we made it. We’re also making saffron sharbat, a traditional infused drink with a little sugar, to go in tonight’s cocktail. 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. Any questions about seating, call Porsena at 212 228 4923.

Lakh Lakh Menu for Monday November 10

Sabzi Khordan, herb and cheese plate with lavash bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the lavash and folding it into a rustic sandwich.

Borani esfenaj, yogurt with sautéed spinach and herbs. 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

Dal adas, Southern Iranian style red lentil soup with ginger, curry, and tamarind

Balyg, Azerbaijani style baked fish marinated in saffron, with caramelized onions and pomegranate seeds

Morgh-e torsh, Gilan style chicken and green herb stew

Albalu Polo, rice with sour cherries, cinnamon, and saffron

Kabab-e torsh, lamb kebab in pomegranate walnut marinade

Bastani nooni, pistachio ice cream sandwich with house made cardamom wafer

Cocktail: saffron sharbat with Prosecco