Spring is near. Make vegan kabab and Mast-o-Musir! Mast-o-Musir is a traditional Iranian side dish, commonly served with kabob. I personally enjoy this Persian dip with a bowl of potato chips. It is prepared with yogurt (called "mast") and dried wild shallots (called "musir"). It is similar to French Onion dip. Our version of Mast-o-Musir … Continue reading Mast-o-Musir (Persian Shallot Dip)
Haleem is a meat and wheat porridge popular in India, Iran, and other parts of the Middle East. There are many different varieties based on the different countries and regions. In Iran, Haleem is traditionally served for breakfast and can be enjoyed savory or sweet with traditional oatmeal toppings. It is similar to cream of … Continue reading Vegan Haleem
“Where there is love, nothing is too much trouble and there is always time.” - Abdul-Baha Persian cooking is a labor of love, and my grandmother was the epitome of selflessness and love. She enjoyed cooking for her family, and she regularly made Iranian Halva. Only later, when I made Iranian Halva myself, did I … Continue reading Iranian Halva
I have not blogged very much lately. Life's stresses and exhaustion has drained my creative energy, but when my kids jumped up and down when I made this green chili last week for dinner, I knew I had to share the recipe. This recipe is adapted from my very first vegan cookbook that I got … Continue reading Vegan White Bean, Green Chili
Iran has over 30 provinces. In Northern Iran, there is the Semnan province. My family is from a city in the Semnan province called Sangesar (now called Mehdishahr). Sangesari people have their own language, culture and food. Gandom Patteh is a Sangesari dish, and this is my grandmother's recipe. Patteh is a Sangesari word that … Continue reading Gandom Patteh (a Sangesari Soup)
Kashk Bademjan is a flavorful Persian eggplant dip that is served as an appetizer with warm bread. Kashk is a dairy product made of drained yogurt and has a salty and tangy flavor. Bademjan means eggplant. This dish is traditionally made from the combination of these two ingredients. Our version skips the dairy and creates … Continue reading Vegan Kashk Bademjan (Persian Eggplant Dip)
I never enjoyed cooking very much until I became a vegan! It became much more exciting to try to veganize recipes and to show people how delicious vegan food can be. It is especially rewarding to cook for my children and raise them vegan. Contrary to popular opinion, you don't need milk and meat to … Continue reading Easy Peas’y Pesto Pasta
Abgoosht translates into "meat water" in English. It is an easy one-pot Persian dish traditionally made with tender meat, potatoes, legumes, and spices. This dish, however, is wonderful without the meat, and I have had people tell me they prefer this vegan version. This past weekend, I enjoyed a four-day family reunion on a ranch … Continue reading Vegan Abgoosht (Persian Meat Stew without the Meat)
Bamieh is “okra” and Khoresh-e-Bamieh is a Persian okra stew. I remember my aunt's Koresh-e-Bamieh growing up! While it is traditionally made with beef or lamb, my aunt made it vegetarian, and it was delicious. Okra is a fruit but is utilized as a vegetable in cooking. While it is often overlooked, it actually has many nutrients and … Continue reading Khoresh-e-Bamieh (Persian Okra Stew)
I often feel nostalgic for my childhood. The simpleness of life. Great cartoons, toys, clothes, music, and movies from the 1980s that I enjoy sharing with my children now. I remember a cookbook that I had as a child that I LOVED. I never actually cooked anything in it other than the Tic Tac Toe … Continue reading Daisy Biscuits
If Iran had a national salad, it would be this: Salad Shirazi! A no-lettuce salad, it originates from Shiraz in Southern Iran. It adds texture and flavor to any Persian (or even Indian) dish. It is particularly popular in the summer along with skewers of (plant-based) kabob. I personally love it with dry rice dishes … Continue reading Salad Shirazi
Pancakes with berries and whipped cream, its my kids' breakfast dream. A friend once asked me what I eat for breakfast as a vegan. I said anything you eat for breakfast, I can eat vegan. I love this teaspoon pancake recipe because it makes the perfect bite-sized pancakes for my kids. No cutting up my … Continue reading Teaspoon Pancakes
If you love Persian Tahdig, you will love Tachin, which is a crispy Persian rice cake. It is traditionally made with several animal products - eggs, dairy, and meat. In today’s world, however, anything can be made vegan, and this vegan Tachin is amazing. We used two of our favorite vegan alternatives, Just Egg and … Continue reading Tachin (Crispy Persian Rice Cake)
Anybody else need an island vacation? Until then, this cake is a little slice of paradise. This recipe is inspired by one of my kids’ favorite books - Eight Animales. I first tried this vegan recipe a month ago, and I have made it three (3) times since! It is delicious and perfect for dessert, … Continue reading Pineapple Upside-Down Cake
Happy International Women's Day! I recently heard someone call March "a mighty month." She was referring to the celebration of women during the month, but I love that March is also a significant time for Baha'is around the world. In March, Baha'is fast for 19 days, abstaining from eating and drinking between sunrise and sunset … Continue reading Persian Baghlava
Rajma is the name for red kidney beans in Hindi. Rajma masala is a protein rich, kidney bean curry, traditionally made vegetarian if not vegan (depending on whether dairy or ghee is used). I got this rajma recipe from my law school friend 8 years ago when I first became vegan. She is a great … Continue reading Easy Rajma Masala
My grandmother enjoyed cooking and feeding her family, friends, and neighbors. She loved to host dinner parties and prayer gatherings, and every time, she made this rosewater bundt cake, dusted with powdered sugar. It was her signature cake, served at every "mehmooni" (which means a gathering or party in Persian). My grandmother is one of … Continue reading Persian Rosewater Bundt Cake
I have been quiet lately, dedicating time to reading, writing, reflecting, and soul searching; trying to figure out what I want for my career, my blog, my life. One thing I regret in life is not taking an animal law course in law school. So I bought an animal law textbook to teach myself now. Do … Continue reading Animals and the Law
Despite its high price, a pinch of saffron goes a long way. Saffron releases its flavor and aroma when wet. Our recipes on the blog generally call for "Brewed Saffron." Brewed Saffron To prepare "Brewed Saffron" take a big pinch or two of saffron threads. Grind the threads using a mortal and pestle. Add 1/2 … Continue reading Saffron 101
A friend recently asked if I had 10 minute meal ideas! I laughed because it takes me 10 minutes just to make a salad. Since then, however, I have been thinking of quick and easy meal options for kids. These KooKoo Sibzamini muffins are very easy, and while they take longer than 10 minutes to … Continue reading KooKoo Sibzamini Muffins (Persian “Egg” and Potato Muffins)
