This might sound like a movie pitch:
A young woman leaves Iran after a revolution, comes to America to start a new life, becomes a mother, who was always cooking and more than 35 years later—with no professional training and against all odds, opens an acclaimed restaurant in New York at age 59, becoming the driver of a trendy new cuisine in Manhattan.
For now, it’s not a movie. It’s the life of Nasim Alikhani, founder of Sofreh. Nasim joins Chef Rozanne Gold in the MouthMedia Network studio.
In this episode:
- How from the minute it opened , her restaurant has has been pretty much impossible to get into
- How its popularity is as much a product of Nasim's particular brand of hospitality as of the delicious food
- The importance placed on entertaining guests in Iran
- How Nasim almost didn’t make it through to to the restaurant’s opening day
- Her strong vision of every aspect of the restaurant and why it makes the guests feel transported
- How Nasim's deep spirituality has permeated her business
- The way a touching poem from her father has meant everything
- The importance off Nasim's acute sense of smell
- Typical Iranian food, always tea, eating a lot
- Why Nasim didn’t want restaurant to look like a typical one
- Why an open kitchen, and bright, inviting atmosphere, smells
- An extension of home and parties
- A lot of care and time in these dishes
- The difference her solid prep team makes
- Timing. And rhythm, a prepaid service
- The challenges of opening her first restaurant age of 59
- Always preparing for a restaurant in her mind
- Barberries
- The value of a beautifully well done rice as a satisfying meal
- The risk of starting down the restaurant journey or carrying the burden of not following through
- Iranian vs. American women in food, and in general
- The legacy of tiny meatballs
- Giving everything you can
