In Persian cooking, herbs are measured in epic terms — by the quart, not the tablespoon. Such was fate of the feathery greens that on a recent afternoon sat in front of Nasim Alikhani, the owner of Sofreh restaurant in Prospect Heights, Brooklyn. Ms. Alikhani was cooking spicy fish in tamarind sauce from the south of Iran, which she learned from her best friend, Minoo Falsafi. “I’m from Isfahan, which is a desert city, traditionally there’s no fish,” she said as she used both hands to scoop the herbs into a hot skillet. “When Minoo first made this dish for me, I thought, ‘Wow, this is so delicious,’” she said.

Source: New York Times August 20, 2018 12:11 UTC