Tucked away on the second floor of a Midtown building, above a deli, is Nasrin’s Kitchen. The Persian restaurant comes from humble beginnings. (via EaterNY)
, allowed her to use their kitchen for a residency where she served an expanded takeout menu of homestyle Persian cooking — a taste of home she missed. “Part of my heart is in Iran,” she says. “Cooking makes me feel closer.” She later got connected with Talia’s, an uptown kosher steakhouse, where she for the first time experimented with kosher Persian cooking.After years in catering mode, she found she “was getting lonely” and dreamed of hosting in a place of her own.
The halal menu at Nasrin’s Kitchen starts with items like Persian noodle soup ash reshteh , sauteed eggplant, kashk bademjon , and the herbaceous dish with egg, kuku sabzi . For entrees, find gheymeh, a yellow split pea and beef stew with saffron , ghormeh sabzi, a beef stew with beans, and fesenjoon, a stew with walnuts, saffron, and pomegranate molasses. And yes, there are kebab platters , as well as desserts such as the Persian baklava and a saffron-rose rice pudding .
Currently, Nasrin’s Kitchen is open 3:30 p.m. to 9 p.m. daily, with the exception of Mondays, for dine-in service Rejali is considering adding lunch — and, for now, at least, the jam business is on pause.Sign up for our newsletter.Oops. Something went wrong. Please enter a valid email and try again.
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