A twist on the traditional; spice up the season; dare to be different with this Cardamom Persimmon Pie. This dessert is a new take on the traditional apple pie. It calls for Fuyu Persimmons, which originate from Asia. They are a popular fruit in Iran and called "Khormaloo," which translates into "date-plum." The recipe also … Continue reading Vegan Cardamom Persimmon Pie
Qottab is one of Iran's most popular desserts. Outwardly, they resemble powdered donut holes, but they are traditional Persian pastries filled with walnuts and infused with cardamom and rosewater. This dessert originates from the Yazd region in central Iran. Recreating Persian recipes without meat, dairy, and eggs and sharing the recipes on the blog has … Continue reading Vegan Qottab (Walnut-filled Persian Pastry)
There were two recipes that I wanted to veganize when I started this Plant-Based Persian blog. The first was Noon-e-Khamei (Persian Cream Puffs) and the second was Bastani (Persian Ice Cream). I can retire from blogging now. 🙂 It is really exciting to recreate Iranian desserts without diary and eggs and without losing the delicious … Continue reading Vegan Bastani (Persian Ice Cream)
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
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 Vegan Persian Khoresh-e-Ghormeh Sabzi
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 Vegan 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 Vegan 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 Vegan 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 (made with rice flour). I tested negative for Celiac disease, but when I cut gluten from my diet, … Continue reading Vegan Cardamom Rosewater Rice Cookies
