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.
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.