Persian vegan

This super delicious and easy Khoresh Bademjan (Persian eggplant stew) combines tender eggplants with a rich and flavorful tomato-based sauce and earthy lentils. Served with rice, this vegan Persian stew is a truly satisfying dish, perfect for any night of the week. Made with a blend of traditional Persian spices and aromatic black limes, this hearty stew is full of flavor and perfect for any vegan or vegetarian comfort food meal.

This Iranian Shirazi salad is a quick to make side dish full of fresh and vibrant flavors. Dressed with olive oil & lime, it pairs well with many dishes!

Persian Lentil Stew

9-ingredient vegan Fesenjān made with lentils! A hearty stew of toasted walnuts, pomegranate molasses, onion, and spices. A comforting plant-based meal!

Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle. This is my vegetarian twist on this popular dish

A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor!

This light and fragrant dish is a great light lunch served with a fattoush salad or as a side dish with cold cuts or perhaps roast harissa chicken.

Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon. This hearty stew has a rich walnut-based gravy which has a very unique flavor.

Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle. This is my vegetarian twist on this popular dish that is just as tasty and satisfying

This recipe was inspired by the Persian dish sabzi polo. You can use brown basmati rice instead of white basmati, just top with extra water and cook for 15-20 minutes more