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
Food is an important part of culture. I recently read a great article that asked whether meat consumption is a necessary part of “culture.” Since most cultures eat meat, the passing down of culture through food is often through the flavors, the spices, the cooking methods and the memories - not the meat itself. In … 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)
Khoresh-e-Fesenjoon is one of my favorite Persian dishes, and it is surprisingly one of the simpler recipes. It is made with pomegranate molasses and can be quite tart. This recipe adds pumpkin purée and maple syrup to add a hint of sweetness. Khoresh-e-Fesenjoon is traditionally made with meat (chicken or meatballs). While we typically replaced … Continue reading Khoresh-e-Fesenjoon (Persian Pomegranate and Walnut Stew)
I love Indian food. I was recently talking to someone who said that she is open to eating plant-based but does not know what to cook. I was a bit surprised considering she is Indian! Whether making home-made Indian food, heating a ready-made Indian dish (Saffron Road is my favorite brand) or ordering from your … Continue reading Aloo Gobi (Potatoes and Cauliflower)
Who doesn’t love a pot pie? Marie Calendar’s frozen Chicken Pot Pies were my favorite in college. I remember eating them for lunch and dinner while studying for final exams and the Law School Admissions Test. Thankfully, I have a delicious, plant-based chick’n pot pie recipe that is easy and perfect for the holiday season. … Continue reading Holiday Chick’n Pot Pie
Torshi is a pickled vegetable side dish enjoyed in Persian culture. It is the hot sauce or chutney of Persian food. The word “torshi” is derived from the Persian word “torsh,” which means sour. Iran has hundreds of different types of torshi with variations in flavors and the vegetables and seasonings used. Making homemade torshi … Continue reading Torshi (Pickled Vegetables)
Love trumps hate; let’s eat cake and celebrate. Today, I celebrate for women. Today, I celebrate for immigrants. Today, I celebrate for refugees. Today, I celebrate for children. Today, I celebrate for Black lives. Today, I celebrate for democracy. Today, I celebrate for science. Today, I celebrate for breaking barriers. Today, I celebrate for human … Continue reading Persian Baklavah Cake
My 6 year-old daughter Layli loves to cook. Every Friday afternoon, we cook together. She is already planning to take over the blog and started to write recipes for us to share. 🙂 We enjoy making kale chips, cookies, lemonade, vegan Rice Krispies, and veganizing some of my own childhood recipes. These cinnamon rolls are … Continue reading Cinnamon Roll Scones
When I became vegetarian, there was one Persian dish I really missed - Tacheen. But here I am, 12 years later, sharing a delicious plant-based Tacheen recipe!! Tacheen is a simple Persian rice dish layered with marinated chicken and rich with saffron. “Zereshk” are barberries in Persian. Zereshk Polo is traditionally a separate Persian rice … Continue reading Tacheen with Zereshk (Persian Rice with Barberry)
Karafs is “celery” in Persian. Khoresh-e-Karafs is a celery stew that is flavorful, tangy and delicious. Even my kids like this dish! It is very similar to Khoresh-e-Ghormeh Sabzi as it is also made with cilantro and parsley. This dish, however, also has mint leaves. Like every Persian Khoresh, this dish is traditionally made with … Continue reading Khoresh-e-Karafs (Celery Stew)
This carrot cake recipe has a special place in my heart. It is the first vegan cake I ever baked. It was 8 years ago, and I had never even heard of flax seeds let alone used them as an egg replacer in baking. One of my first vegan friends (whom I met at a … Continue reading Plant-Based Carrot Cake
