This delicious Iranian Rhubarb Stew is the perfect way to use your homegrown rhubarb. It’s savoury, sour, healthy, and full of vegan protein! 

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.

Iran’s popular Torshi Liteh pickle is packed with vegetables, herbs and spices. Try this recipe with smoked aubergine, tarragon and rose, adapted from my Iranian family friend.

Burma Kadayıf is a Turkish sweet pastry made from twisted shredded pastry, nuts and syrup. You can make this showstopping vegan recipe using only six ingredients in one pan. 

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.

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

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.

Pastry soaked in sweetly spiced syrup, a layer of smooth custard, topped with whipped cream, pistachios and cinnamon.

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.