A delicious, flavorful, oil-free Persian Sangesari bread, perfect for breakfast, lunch, or dinner with vegan cheese, butter, and spreads.
This recipe is a twist on the traditional Western cinnamon roll and a traditional Persian Qottab. This Persian cinnamon roll is like a deconstructed Qottab with cardamom, rosewater, and walnut flavors. This recipe for Persian cinnamon rolls is tasty, easy, light, flaky, and perfect with a cup of tea.
Shirini-e-Papioni is a Persian bow-tie puff pastry dusted with powdered sugar. This dessert is only slightly sweet and perfect with a cup of tea. Our plant-based version is a twist on the traditional, using a vegan puff pastry.
This is a recipe for a vegan Persian Love Cake. Said to hold magical love powers, it is delicious and aromatic with cardamom and rosewater. It's simple to make with plant-based yogurt and egg replacer.
This vegan Persian Adas Polo with Tofu recipe is a plant-based version of the traditional Persian lentil rice dish, replacing meat with seasoned, baked tofu crumbles.
Sholeh Zard is a popular, easy-to-make, vegan-friendly Persian dessert. It's a saffron and rosewater rice pudding, traditionally garnished with cinnamon, almonds, and edible roses.
This is a recipe for vegan Qottab, a popular Iranian dessert, featuring walnuts, cardamom and rosewater, traditionally enjoyed during Now-Ruz.
Bastani Sonnati is a popular Persian ice cream recipe featuring flavors of saffron, rose water, and pistachio. This vegan version uses a dairy-free heavy cream substitute.
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 with Jackfruit
If tofu in Persian food is wrong, then I don't want to be right. Kalam Polo is a mixed Persian rice dish. Kalam is cabbage and polo is rice in Farsi. It is traditionally made with meat, but our vegan version is made with tofu for that added protein. The cabbage is sauteed and cooked … Continue reading Vegan Kalam Polo (Cabbage Rice)
Growing up, my aunt made Noon-e-Khamei, and it was my favorite Persian dessert as a child. It is a Persian recipe I have wanted to veganize for many years. I had no idea how challenging it would be as the traditional Persian recipe calls for 4-5 eggs. Then I discovered Just Egg. It is a … Continue reading Noon-e-Khamei (Persian Cream Puffs)
Spring is near. Make vegan kabob 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
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)
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)
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
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)