Drizzled with a bright-green herb sauce, these grilled lamb chops are a striking dish, elegantly, confidently uncomplicated
: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ingredients.contribution from Ali Saboor. “The elements are simple,” the chef was quick to point out. “Good lamb, charcoal, yogurt and lots of herbs.” But only he would have built it quite this way.
This is the same sort of personal take on Iranian cooking Mr. Saboor offers at his restaurant, Eyval, in Brooklyn, N.Y. “It’s a dance between traditional dishes and envelope-pushing new ones,” he said of the menu. “I use the Iranian pantry and my understanding of the cuisine. But I also use creativity.”
He does very little to the lamb chops, which cook for just a few minutes on the grill. “This is about the magic that happens over charcoal,” Mr. Saboor said. He serves the chops in a big, inviting pile on top of a thick smear of cumin-scented yogurt. “I love yogurt,” Mr. Saboor said. “My mother used to call me Ali-yogurt as a kid because I ate so much.”
Drizzled with a bright-green herb sauce, it’s a striking dish, elegantly, confidently uncomplicated. “When I close my eyes I know how everything is supposed to taste,” Mr. Saboor said. “I understand this cooking intuitively.”Served hot off the grill in a gorgeous heap, these lamb chops come with a cool layer of cumin yogurt and a punchy herb sauce.
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