Persian Hanukkah Dinner at Porsena

by Louisa on December 16, 2014

persian-hanukkah-dinner-700x525 Photo: Matt Duckor for Bon Appetit

 

Happy Hanukkah! It’s time to celebrate the holiday of foods fried in olive oil.

Join us at Porsena tonight as we celebrate with a Persian Hanukkah menu that brings in regional Iranian tastes from the Caspian Sea, the Persian Gulf, and Azerbaijan. We put so much love into tonight’s dinner, and filled it with seasonal ingredients like pomegranates and persimmons. Oh, and we have barbari bread fresh from Mt Ararat Bakery on Long Island, and olive oil from the family farm of Chef Sara Jenkins in Tuscany!

Winter Squash Fritters with Rose Petals. Photo: Matt Duckor for Bon Appétit Winter Squash Fritters with Rose Petals. Photo: Matt Duckor for Bon Appétit

 

In a salute to American Jewish holiday traditions and Persian ingredients, one of the dishes we created for tonight are Pumpkin Cilantro Latkes. Get the recipe at Am New York, where it’s featured in Hanukkah Recipes By NYC Chefs!

Persimmon goat cheese cheesecake. Photo credit: Sara Remington Persimmon goat cheese cheesecake. Photo credit: Sara Remington

 

Here’s tonight’s menu. Although the early seating is sold out, you can still get tickets for the second seating. I wish you a joyous festival of lights!

Menu for Persian Hanukkah, December 16

Pumpkin cilantro latkes with tamarind date chutney

Sambuseh with cauliflower and walnuts, nigella seeds and spicy tomato sauce

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Fresh herb platter with radishes, walnuts, barbari bread, and feta cheese with spiced olive oil

Pomegranate and cucumber salad with mint and toasted almonds

Olive oil poached fish

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Azerbaijani lamb meatball soup with housemade tagliatelle noodles and fresh herbs

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Choose:

Aloo Mosamah, chicken stew with apricots and salty plums, from Gilan Province

Or

Gheymeh Nessar, Qazvin style lamb stew with pistachios and rose water

Rice with carrots, oranges, and saffron

Yogurt with shallots

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Dessert

Persimmon goat cheese cheesecake with pistachio crust

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05-lakh-lakh.w529.h352.2xWe are super excited to be reviewed in The Underground Gourmet this week! The story features two pop ups, one of which is Lakh Lakh. It includes lots of gorgeous food photos taken by Carolyn Griffin from NY Mag.

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Also, I recently had the pleasure of eating dinner with the inimitable Cathy Erway, author of the forthcoming The Food of Taiwan – a cookbook I can’t wait to get my hands on. I made tahdig, the crispy rice at the bottom of the pot, and Cathy was intrigued, so we had a good chat about Persian food and cookbook writing. If you don’t know Cathy’s first book, The Art of Eating In, it’s a funny and fascinating memoir/cookbook not to be missed!

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 December 8

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

Borani chogondar, yogurt with beets and mint. A condiment meant to be eaten with rice, stew, kebab, and other foods.

Sambuseh, crispy phyllo triangles stuffed with lentils and potatoes, with nigella seeds and spicy relish

Gondy, aka “Persian matzo balls,” made from ground chicken and chickpea flour, in chicken broth with dried limes

Kufteh, lamb and herb meatballs in lemony tomato sauce

Lakh Lakh Polo, Persian Gulf style tamarind rice with fish, chiles, coriander

Kebab-e Torsh, lamb kebabs in sour pomegranate walnut marinade

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

Khoresht-e mast, Isfahani style sweet, yogurt with barberries, orange zest, saffron, almonds

Cocktail: saffron and rose water with Prosecco and fresh pomegranate seeds

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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 2nd and 3rd. We serve from 5:30-10 pm, no reservations. Questions? Call Porsena at 212 228 4923.
Lakh Lakh Menu for Monday December 1
Sabzi Khordan, herb and cheese plate with bread. […]

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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.
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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 us barbari and lavash from Mt Ararat Bakery in Long Island, it’s supposed to be amazing.
The person bringing the bread is a man named Vahid who came to the 3rd […]

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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 smells amazing here. Above is what this dish looked like when I had it in Iran, but ours will look a bit different tonight. And we’re using a locally sourced […]

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