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April 9, 6:00 P.M. Demo and Dine: The Secrets of Persian Tahdig Featuring Chef Nasim Alikhani

April 09, 2024 06:00 PM

James Beard Award–Nominated Chef-Owner of Sofreh Shares Her Tahdig Techniques 

25 11th Ave, New York, NY 10011, USA

Rice-growing regions across the globe often offer signature dishes featuring their indigenous grain. Case in point: China’s fried rice, India’s biryani, Italy’s risotto, Spain’s paella, and New Orleans’ jambalaya—all of which also employ specific and critical techniques for preparation. Iran’s tahdig is no different. The iconic rice dish, the backbone of Persian menus, has an elusive method to ensure a golden-brown crunch—emblematic of the dish which signifies “crispy” or “scorched” rice.  
The best way to master this magical rice recipe is to join Nasim Alikhani, cookbook author of Sofreh: A Contemporary Approach to Classic Persian Cuisine at this demonstration and dining experience. As a native Iranian, chef Alikhani will provide context to this significant recipe and the method in which it is properly prepared. During the conversation and cooking, guests will dine on tahdig along with recipes that marry with this pillar of Persian cuisine.  

General Admission: $95

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Eggplant Dip with Crackers 

Tahdig Two Ways with Beef Stews 

Carrot Halva 

Saffron Vesper > Gin and Vodka with Lillet Blanc and Saffron 

Sekanjebin Martini with Sofreh House Mint and Cucumber Syrup 

About Nasim Alikhani: 
Born and raised in Isfahan, Iran, Nasim Alikhani is the executive chef and owner of the Persian restaurant Sofreh in Prospect Heights, Brooklyn. Her cooking has traversed a lifetime: from helping her mother in the kitchen as a child, to studying to become a judge, to her arrival in New York City following the 1979 Iranian Revolution, and later, in her marriage and the raising of her twins. Alikhani’s journey in the kitchen has been one of a prolific home cook, expressing her life’s calling to nourish others through the foods and the deep warmth of Persian culture. With each return visit to her native Iran, Alikhani deepened her connection to the ancestral Iranian recipes of the women in her family and circle of friends and neighbors. While raising her children in New York City, Alikhani undertook massive catering projects for her kids’ schools, fundraising events, and homeless shelters. By the time she opened her first restaurant, Sofreh, in June 2018, she had spent more than two decades cooking, honing, and dreaming of sharing the extraordinary flavors, traditions, and communal spirit of Persian home cooking with the world. In 2023, Alikhani was named a James Beard Foundation nominee for Best Chef: New York State, and was invited to cook for President Biden, the First Lady, and their guests at a special Nowruz reception at the White House. Sofreh: A Contemporary Approach to Classic Persian Cuisine, is her debut cookbook. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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