Episode 115: Nasim Alikhani of Sofreh & Sofreh Cafe in Brooklyn

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.

• (1:30) Opening A New Café: Sofreh and Sofreh Cafe
• (5:49) Nasim’s Early Life
• (12:43) Navigating the Revolution
• (15:35) Some Early Culinary Lessons
• (20:30) The Culture of Iran through Nasim’s eyes
• (24:22) The Decision to Come to the United States
• (28:10) A Fresh Start with No Resources
• (29:30) Developing a Family and the Idea of Sofreh
• (38:30) Teaching Newcomers about Iranian Cuisine
• (43:15) the Process of Opening Sofreh
• (47:05) Sofreh's Menu Development and Evolution
• (1:10:23) Nasim's Breaks Down The Use of Whey and Mushrooms
• (1:14:40) The Inspiration Behind the Look of Sofreh
• (1:17:51) Words of Advice for Anyone Looking for a Career Change
• (1:21:30) The Rise of Sofreh
• (1:24:25) Cooking at the White House

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