"Walking up the stairs on 57th Street, hidden above a bodega, Nasrin’s Kitchen looks relatively similar to a restaurant you may walk into in Tehran. The food is served with this same ethos and sticks more to tradition. For classic plates like zereshk polo ba morgh, a one-of-a-kind sweet yet bitter and savory chicken dish served on rice with turmeric and dried barberries, Nasrin’s is the place to go. A quintessential feature is the Persian tea service. Brewed daily, the rose petal tea is served with cardamom sugar cubes and saffron-infused sugar candy sticks called “nabaat.” Piping hot from the samovar, it comes to the table on elegant gold dishes and classic Persian tea cups that mirror those in tea houses throughout Iran. Remember, there are two rules to drinking Persian tea: always drink it after a meal, and to never let your tea get cold. If it does, it means you’ve taken too long to pour another glass. The restaurant also offers BYOB for a $35 corkage fee. Nasrin’s will also have a full-course Nowruz special, and it will include classics like kuku sabzi, a herb-filled kish-like appetizer, the classic Persian New Year dish of fish and dill rice, along with the rose water soaked hard wheat noodle dessert faloodeh." - Samir Ferdowsi
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