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)
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
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
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
Kotlet is a Persian pan-fried meat patty. It is generally made with ground meat, egg, and potato. It is eaten warm or cold, plain or in a sandwich, on a picnic or at a dining table. I remember my grandmother often making Kotlet for picnics or as a side to a warm bowl of Ash-e-Reshteh … Continue reading Kotlet (Persian Cutlet)
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)
"Khoresh" is a generic term used for stew dishes in Iranian cooking. Ghormeh Sabzi is my favorite Persian khoresh. When my husband and I got married 14 years ago, my mom cooked the food for our entire wedding of 175 people! I remember she was in the kitchen cooking at the venue until about 1 … Continue reading Khoresh-e-Ghormeh Sabzi (Herb Stew)
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
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
We are finally back in our home after living in an apartment the last 13 months, and I was so excited to start grilling, but when we pulled out the BBQ grill, it was covered in grease, fat, and leftover meat from prior Airbnb guests renting our home. Unfortunately, the grill was too disgusting to … Continue reading Beyond Beef Kabob
Between reading the news to moving across the country with 3 kids during a pandemic, I am mentally and physically drained. If you follow me on Instagram (@plant_basedpersian), you may know that my kids and I recently flew on United Airlines as we moved across the country. On the flight, the man sitting behind us … Continue reading Just Egg and Potatoes
I love the smell of rosewater and cardamom. These cookies do not last very long in our home. My son gives it "5 thumbs up." The best part (for me) is that they are vegan and gluten-free. I tested negative for Celiac disease, but when I cut gluten from my diet, I feel significantly better. … Continue reading Cardamom Rosewater Rice Cookies
KooKoo Sabzi is one of my favorite dishes to eat. It can be made into a sandwich with fixin's or eaten alone (similar to a frittata). I love it wrapped in warm lavash bread along side a bowl of Persian Ash-e-Reshteh (see our recipe). It is delicious and flavorful. Traditionally, KooKoo Sabzi is made with … Continue reading KooKoo Sabzi (Herb Frittata)
We are excited to share our first recipe on our blog - Salad Olivieh. It is simple, delicious, and a great lunch option for kids. I grew up eating Salad Olivieh, but traditional Salad Olivieh has eggs and chicken. It is exciting to create a plant-based version that I can enjoy again and share with … Continue reading Salad Olivieh (Persian Chick’n Salad)
Plant-Based Persian 