We had an enjoyable group dinner at Nasrin’s Kitchen – homey Persian fare, with some ups and downs but mostly tasty (and we left clean plates, so there’s that).
We shared appetizers, including some dips that were listed as sides to go with the house bread.
We each ordered our own entree but without overlap, so we could taste more things.
We ended with the Persian Tea Service which had some baklava included, and added another order of baklava (just to be safe ).
In the beverage category, the interesting picks at the table were Doogh (yogurt with mint and rose petals) and Persian beers brewed in Brooklyn (flavored with sumac and dried lime - separately).
Excuse the blurry pics – bad lighting has become a plague upon our time! (But also, I hope others will post their better pics!)
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Kotlet: Ground beef and lamb patties
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Kuku Sabzi: Frittata of herbs and greens
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Mirza Ghasemi: Eggplant dip topped with a fried egg
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Mast Mosir: Yogurt dip with shallots
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Borani: Yogurt dip with spinach
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House-baked bread
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Baghali Polu Ba Mahicheh: Lamb shank served with dill and broad bean pulao (special for the night)
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Fesenjoon: Chicken stewed with walnuts and pomegranate molasses
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Gheymeh: Beef and split pea stew
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Zereshk Polo Ba Morgh: Braised chicken with barberry pulao
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Chelo Khoresh-e Ghormeh Sabzi: Beef stewed with greens, kidney beans, and dried lime
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Basmati rice accompanying the stews
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Persian Tea Service: Tea, baklava, assorted little sweets
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Persian Baklava: Almond-filled pastry
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Doogh: Yogurt drink with mint & rose petals
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Persian beers
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