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.
Be refreshed by this creamy Turkish almond pudding on a sunny day. Fragrant with a nutty depth, Keşkül takes only 15 minutes to make with just five key ingredients.
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.
This delicious Iranian Rhubarb Stew is the perfect way to use your homegrown rhubarb. It’s savoury, sour, healthy, and full of vegan protein!