Fasolia is a healthy, traditional Middle Eastern stew. Braised green beans in a rich tomato sauce complement meze, rice, or simply bread.

The ultimate recipe for vegan Persian mixed rice – برنج مخلوط. To achieve lightness and flavour, this traditional method parboils then steams the rice. With a layer of tahdig – crispy potatoes –  ته دیگ, you will be craving more with every mouthful.

Persian celery stew – khoresht karafs – خورش کرفس – is a fresh, aromatic delight served with soft rice. Traditionally containing lamb, this vegan recipe uses earthy black beans to balance the sharp flavour of the sauce.

Aubergine stew – یتیمچه – yatimcheh – is a delicious meatless Persian dish. My Iranian friend once told me that aubergines are to Iran as potatoes are to Britain. In Iran, you can buy aubergines by the bucketload – literally.

This rainbow rice is a delicious and nutritious dish full of vegan proteins, vegetables, spices and complex carbohydrates. Lubia Polo (green beans, mince and rice) is a classic Persian rice dish to add to your culinary repertoire.

Similar to baba ganoush, this garlicky smoked aubergine mezze dip is delicious on bread, hot or cold. Read on for my vegan Mirza Ghasemi origins story and simple recipe.

Fresh herbs give this Iranian rice dish a Spring feeling. Enjoy this Sabzi Polo with vegan tofu fish for your Nowruz celebration and throughout the year.

This is no ordinary spaghetti bolognese. The layers of pasta and sauce have a smokey flavour and are topped with crispy tahdig.

Cook up a pot of healthy Iranian Spinach Soup – Âsh-e Sak, rich with vegan split pea protein and bursting with mint and lemon flavours.

Cook something new with Seville oranges: my Khoresht Nâranj recipe brings together sweet carrots, bitter orange, vegan chicken, aromatic saffron and cinnamon, and tangy barberries.