'My whole mission is to introduce this exquisite food in an accessible and interesting way to the public.'
When Nasim Alikhani learned she had been chosen as one of the 10 chefs to contribute to this year’s Met Gala menu, she didn’t comprehend for about five minutes. She remembers thinking, Met? As in the? Then she took a call with Marcus Samuelsson, who had selected the chefs. “He asked if I knew about the Gala. Of course I knew about the Met Gala—I’ve been in New York since 1985.”, a Persian restaurant in Brooklyn that draws diners from all over the world.
I went to culinary school, so I understand this whole training stuff, and I don’t want to disregard it. But I’ve had 50 years of cooking in various kitchens with limited tools or no tools at all. I’ve been cooking since I was 11, 12, next to my mother. I’ve cooked in the mountains with some charcoal and some light. I cooked in my apartment for a party of 400 people. I’ve cooked in professional kitchens.
In my own home, I only serve meat once a week, because I believe we should not eat more than that. Historically, that’s how we eat meat in Iran. It’s a flavor enhancer, except with kabobs. But all the stews, all these complex dishes that are so delicious, are 90% vegetables. So I wanted to be able to even design a whole menu that is fully vegan, but also culturally sound without using any items that are not native to it, such as coconut. Such as tofu.
Probably not. Because the reason I am who I am is because of the life I have managed to have. I became a business owner. I finished my degrees. I traveled the world. I raised my kids and I lost kids. I went through so much in life. If I had opened a restaurant [at the start of my career] with the commitment I have to Sofreh right now, I wouldn’t have been able to have a life aside from Sofreh. And I’m glad I experienced this life. And I’m glad I treasured this dream in my heart.
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