Nasrin's Kitchen

Nasrin Rejali first came onto many New Yorkers' radars during the pandemic, when she was selling small batches of her jams and torshi (Iranian pickles) out of her home kitchen, but the chef had previously operated a cafe in Tehran where she served traditional Iranian fare until she was forced to flee her ancestral homeland in 2014. That informal catering business has since blossomed into Nasrin's Kitchen, a homestyle restaurant tucked away on the second story of an unassuming townhouse on 57th Street. Groups can feast on a mix of kebabs and khoresh (stews and braises) alongside herbed rice and freshly baked barbari bread. On Sundays, Nasrin's offers abgoosht, a slow-cooked symphony of oxtail and chickpeas served in traditional stoneware crocks called dizi.