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

Persian Vegan Food Fesenjoon

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)

Tacheen with Zereshk (Persian Rice with Barberry)

When I became vegetarian, there was one Persian dish I really missed - Tacheen. But here I am, 12 years later, sharing a delicious plant-based Tacheen recipe!! Tacheen is a simple Persian rice dish layered with marinated chicken and rich with saffron. “Zereshk” are barberries in Persian. Zereshk Polo is traditionally a separate Persian rice … Continue reading Tacheen with Zereshk (Persian Rice with Barberry)

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

Vegan Persian Qaymeh Bademjan

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)