3 Recipes From Nima Safaei’s Debut Cookbook

Nima Safaei is the chef-restaurateur behind Soho institutions like Forty Dean Street, 64 Old Compton Street and 27 Old Compton Street. And now, he’s sharing his culinary wisdom with us through a debut cookbook, At Home With Nima: a celebration of seasonal Italian cooking which combines recipes from his restaurants with personal accounts of his Iranian upbringing and time spent living in Florence. Below, we’ve picked out three summer recipes from the book, perfect if you’re hosting an al fresco meal this season.

Nima Safaei Summer Recipes

Burrata with Grilled Peaches, Prosciutto and Basil

Ingredients:

Serves 4-6

• 4 ripe peaches 
• 2 tbsp olive oil
• 2 balls of burrata (around 125g each) 
• 8 slices of prosciutto (I like San Daniele) 
• A large handful of fresh basil leaves 
• 4 tbsp extra virgin olive oil 
• 1-2 tbsp good quality balsamic vinegar 
• Sea salt and freshly ground black pepper 

Method:

1. Halve the peaches and remove the stones, then brush the cut sides lightly with olive oil (you’ll need about a tablespoon).
2. Heat a griddle pan over a high heat until it is smoking hot.
3. Place the peaches cut-side down on the griddle and cook for 2-3 minutes without moving them, until lightly caramelised. Turn and cook for another minute on the other side, then remove and set aside.
4. Arrange the grilled peaches on a serving platter or individual plates.
5. Tear the burrata into pieces (do this over the serving platter so you don’t lose any of the creamy middle) and scatter over the peaches.
6. Drape the prosciutto over and around the peaches and burrata.
7. Scatter over the basil leaves, then drizzle generously with the remaining extra virgin olive oil and balsamic vinegar.
8. Season with a little sea salt and freshly ground pepper, then serve immediately with plenty of fresh bread. 

Pea and Mint Risotto

Ingredients:

Serves 2-4

• 750ml good-quality vegetable or chicken stock 
• 1 tbsp olive oil 
• 50g unsalted butter, divided 
• 1 finely chopped onion 
• 200g risotto rice (Arborio or Carnaroli) 
• 50ml dry white wine
• 100g fresh young peas, podded (or frozen petit pois) 
• 50g parmesan 
• A small handful of mint, washed and finely shredded 
• Finely grated zest of one unwaxed lemon 

Method:

1. Start by heating the stock in a pan until it comes to a gentle simmer. If using fresh peas, add the pods to the stock while bringing it up to a simmer, then discard before adding the stock to the risotto.
2. Next, blanch the peas in a pan of boiling water for one minute, then drain and rinse in cold water. Set aside.
3. In a wide, heavy-based pan, warm the oil and half the butter over a medium heat, add the onion and stir regularly until soft and golden.
4. Add the rice and stir well.
5. Tip in the wine (if using) and stir until it has all been absorbed.
6. Next, add a ladle of stock and keep stirring until the rice has soaked it all up. Continue adding stock one ladle at a time, stirring as you pour in constantly.
7. After about 20 minutes, check to see if the rice is cooked – you want it to be tender, but still a little al dente. If needed, add more stock and continue to cook for another two or three minutes.
8. Once the rice is ready, remove the pan from the heat and stir in the peas, half the mint, butter and parmesan, then cover and leave to rest for two minutes.
9. Season to taste and serve, garnishing each bowl with the remaining mint and lemon zest. 

Panzanella

Ingredients:

Serves 4-6

• 300g day-old sourdough or ciabatta, torn into chunks 
• Extra virgin olive oil for drizzling 
• 500g ripe tomatoes – I like Isle of Wight tomatoes 
• 1 cucumber – the knobbly, rough skinned cucumbers have much more flavour 
• 1 red onion, very thinly sliced 
• A handful of fresh basil leaves 
• 100ml extra virgin olive oil 
• 3 tbsp balsamic vinegar 
• Sea salt and freshly ground black pepper 

Method:

1. Preheat the oven to 180°C. › Place the chunks of bread onto a baking tray, drizzle generously with olive oil, and toast for 10-12 minutes until lightly golden and crisp. Remove and set aside to cool. 
2. Cut the tomatoes into quarters, remove the seeds and place into a large bowl. Halve the cucumber lengthways, scoop out the seeds with a teaspoon, then chop into chunks. Add to the tomatoes along with the red onion and cooled toasted bread. 
3. Whisk together the balsamic vinegar and olive oil, then season generously with salt and pepper. Pour the dressing over the salad and mix well. Tear up the basil leaves and gently stir them through. 
4. Leave the panzanella to sit for at least half an hour to allow the flavours to combine and the bread to soften slightly. 
5. Taste and adjust the seasoning if needed, then serve at room temperature. 

At Home With Nima by Nima Safaei is out 9 July 2026 via Amazon (£25)