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
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)
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)
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)
“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)
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)
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 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 Vegan Salad Olivieh (Persian Chick’n Salad)
