People who give you their food give you their heart.” – Cesar Chavez

Vegan Mirza Ghasemi

Vegan Mirza Ghasemi (a Persian Eggplant Appetizer)

Mirza Ghasemi is a delicious roasted eggplant and tomato dish. It is eaten with Persian bread as an appetizer or with Persian rice as a main dish. It is traditionally made with eggs, but our vegan version uses “Just Egg,” which is a fantastic egg replacer made from mung bean. Mirza Ghasemi is a dish … Continue reading Vegan Mirza Ghasemi (a Persian Eggplant Appetizer)


Mast-o-Musir (Persian Shallot Dip)

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)

Vegan Haleem

Vegan Haleem

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

Iranian Halva

“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

Persian Soup

Gandom Patteh (a Sangesari Soup)

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)

vegan kashk-e-bademjan

Vegan Kashk Bademjan (Persian Eggplant Dip)

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)

vegan abgoosht

Vegan Abgoosht (Persian Meat Stew without the Meat)

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)

Khoresh Bamieh

Khoresh-e-Bamieh (Persian Okra Stew)

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)

Vegan Biscuits

Daisy Biscuits

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

Salad Shirazi

Salad Shirazi

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

Vegan Baghlava Baklava

Persian Baghlava

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

Persian Rosewater bundt cake

Persian Rosewater Bundt Cake

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

Saffron 101

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

Vegan Persian KooKoo Sibzamini (Potato Frittata)

KooKoo Sibzamini Muffins (Persian “Egg” and Potato Muffins)

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)

Persian Vegan Food Fesenjoon

Khoresh-e-Fesenjoon (Persian Pomegranate and Walnut Stew)

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)

Torshi (Pickled Vegetables)

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)

Persian Vegan Baghlava Cake

Persian Baklavah Cake

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

Zereshk Polo (Persian Rice with Barberries)

Zereshk Polo (Persian Rice with Barberry)

“Zereshk” are barberries in Persian. Barberries are tiny, red, tart fruit. They add a hint of sweet and sour to the recipe. They are also rich in vitamin C. You can find them at Persian or Afghan stores. Zereshk Polo is traditionally a Persian rice dish made with chicken and barberries. We have removed the … Continue reading Zereshk Polo (Persian Rice with Barberry)

Tofu in Khoresh-e-Karafs

Khoresh-e-Karafs (Celery Stew) with Tofu

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) with Tofu

Vegan Persian Sabzi Polo

Sabzi Baghali Polo (Persian Rice with Herbs and Fava Beans)

Baghali Polo is a traditional Persian rice dish made with fava beans. Sabzi Polo is a separate Persian rice dish made with various herbs. Both are traditionally served with a side of meat. Sabzi Polo is commonly served with fish and is a classic dish to celebrate NowRooz (Persian New Year). We have combined these … Continue reading Sabzi Baghali Polo (Persian Rice with Herbs and Fava Beans)

Challah-Inspired, Homemade Bread

A challah-inspired, homemade bread perfect for a season filled with delicious stews and comfort foods. Happy Fall, y’all. Challah bread has a distinctive braid, which symbolizes the coming together of family and friends. It is a bread of celebration in Jewish tradition. I love the slightly-sweet flavor, the golden crust, and the symbolism. A perfect … Continue reading Challah-Inspired, Homemade Bread

Vegan Adas Polo

Adas Polo (Persian Rice with Lentils)

Lentils are a legume and a nutritional powerhouse. They are an excellent source of iron and protein. Lentils were traditionally called the “poor man’s meat.” I like to think of it as the “more mindful meat alternative.” Thankfully, my kids enjoy lentils, and we eat it often; yellow lentils, green lentils, brown lentils. This Persian … Continue reading Adas Polo (Persian Rice with Lentils)

Shirini Donmarki (for my Grandma with love)

During difficult times, I often think of my grandfather and my grandmother. The challenges they faced. Their strength and resilience. This post is part recipe, part reflection. I had never heard of Shirini Donmarki (a Persian Danish pastry) until my mom made it for my grandma a few months ago. It was delicious, and, like … Continue reading Shirini Donmarki (for my Grandma with love)

Vegan KooKoo Sibzamini

KooKoo Sibzamini (Persian Potato Frittata)

I always ask people what is the hardest food to give up when trying to eat more plant-based. I often hear dairy products like cheese or yogurt. Persians, of course, love their kabob. For me, it was definitely hard to give up eggs. I quickly and easily gave up meat. Dairy was initially challenging, but … Continue reading KooKoo Sibzamini (Persian Potato Frittata)

Vegan Persian Qaymeh Bademjan

Khoresh-e-Gheymeh Bademjan (Split Pea and Eggplant Stew)

In Persian cuisine, this khoresh (Persian stew) is typically prepared as two separate dishes – Khoresh-e-Bademjan (eggplant stew) and Khoresh-e-Gheymeh (split pea stew). Each is made with meat and is a tomato-based stew. Each are incredibly popular dishes. To be honest, however, I did not like Khoresh-e-Bademjan as a child. The texture of the eggplant, … Continue reading Khoresh-e-Gheymeh Bademjan (Split Pea and Eggplant Stew)

Persian Stuffed Vegetables Dolmeh

Dolmeh (Stuffed Vegetables)

Dolmeh is a stuffed vegetable dish enjoyed in many cultures. I remember growing up, my grandmother always made Persian dolmeh with stuffed tomatoes, bell peppers, and cabbage. My favorite was the stuffed cabbage. The stuffing in Persian dolmeh is generally made with rice, yellow split peas and meat. The meat can be easily excluded for … Continue reading Dolmeh (Stuffed Vegetables)

Vegan Persian Lubia Polo

Lubia Polo (Green Beans & Rice)

Lubia means “green beans” and Polo means “rice.” This Persian rice dish is traditionally made with meat. The meat can easily be excluded for a plant-based rice dish. The recipe below includes the option to include a plant-based meat alternative. We have used the Beef-less Ground Beef from Trader Joe’s, but you could use other … Continue reading Lubia Polo (Green Beans & Rice)

Impossible Kabobs

Happy Friday, everybody! Does that mean much anymore? 🤨 For me, Friday is “Fitness Friday.” A reminder to make time for the (garage) gym today. I like setting goals by association. How do you set goals and reminders? If you are doing a “meat-free Friday,” below is how we prepared our Impossible Kabobs on the … Continue reading Impossible Kabobs

Vegan frittata

Egg-free Frittata

We are sharing another recipe using the awesome egg-replacer “Just Egg.” It has been so exciting recreating our favorite foods egg-free. Removing egg from our household was very hard not because we loved eating eggs, but because I did not know how to replace the eggs in our breakfast or some of our favorite Persian … Continue reading Egg-free Frittata

Vegetable Biryani

Indian-Persian Fusion – Vegetable Biryani

An Indian-Persian fusion Vegetable Biryani at the request of my Indian-Persian fusion family-in-law. 🙂 It makes us so excited when people have tried our plant-based food and loved it as much as we do! Biryani is a mixed rice dish from India (not a Persian dish), but my mom lived in India for nine (9) … Continue reading Indian-Persian Fusion – Vegetable Biryani

Persian Ash Reshteh with piaz sir dagh

Ash-e-Reshteh – Persian Noodle Soup

I always think of Ash-e-Reshteh as the accidental vegan Persian dish. “Ash” means a thick soup and “reshteh” means noodles. Ash-e-Reshteh is a thick noodle soup, filled with herbs and legumes. It is often prepared during times of celebration. I remember my grandmother making Ash-e-Reshteh for Bahai gatherings or special occasions like Naw Ruz (Persian … Continue reading Ash-e-Reshteh – Persian Noodle Soup