Fasolia is a healthy, traditional Middle Eastern stew. Braised green beans in a rich tomato sauce complement meze, rice, or simply bread.
Turkish lentil soup – mercimek çorbası – is a simple but moreish dish. A perfect starter or light meal when served with bread. This dish is already vegan and exemplifies the deep, earthy flavours that can be found in the Middle East.
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.
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.
This delicious Iranian Rhubarb Stew is the perfect way to use your homegrown rhubarb. It’s savoury, sour, healthy, and full of vegan protein!
Khoresht e Bamieh is a South Iranian okra stew with a spiced tomato sauce served on rice. History of Khoresht e Bamieh ‘Bamieh’ or ‘بامیه’ is the Farsi word for Okra. Similarly, it is known as ‘bamia’ or ‘bamya’ across the Middle East. Nowadays, Okra is grown in warm countries around the globe but okra …