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Āghūz Kūkū [Walnut & Herb Frittata]

This specialty from Mazandaran, along the Caspian coast, utilizes walnuts and warming spices, alongside the usual garlic and herbs.

Sālād-e Olivieh [Persian Potato Salad | vegan option]

Many cuisines have a potato salad, but the Persian version is unique thanks to it's liberal use of one key ingredient.

Borānī-ye Labū [Beetroot Yogurt Dip]

*Borānī-ye Labū* is arguably the most visually iconic of all boranis. Winter beets in thick yogurt create a velvety dip with a shocking neon-pink hue.

Sambūseh-ye Bandarī [Crispy Potato & Herb Turnover | vegan]

The *sambūseh* originated in ancient Iran before migrating across the Middle East. Discover how the Abadani variation uses unleavened *lavāsh* to form a blistered, crunchy shell filled with heavily spiced potatoes and fresh herbs.

Kotlet-e Bāzārī-ye Shīrāzī [Market-style Potato Patties | vegan option]

A firm, dense, vegetarian potato patty from Shiraz, utilizing a unique cooked flour paste binder rather than relying solely on eggs.

Māsh Polō-ye Zāhedānī [Mung Bean Rice | vegan]

A comforting specialty from Zahedan. Discover how ancient *māsh* (mung beans) and precise hydration techniques create an earthy, high-protein centerpiece.

Khōresh-e Bāmieh-ye Khūzestānī [Okra & Tamarind Stew | vegan]

A tangy, tamarind-based okra stew from southern Iran utilizing a two-stage frying process to keep the pods tender and distinct.

Qottāb-e Yazdī [Almond-filled Pastries]

A celebrated crescent pastry with a dense, cardamom-perfumed almond center.

Nān-e Barbarī [Classic Thick Flatbread | vegan]

One of Iran's most popular and recognizable flatbreads. The name references the Barbari people of Khorasan, a historical region in northeastern Iran, from where the bread is said to originate.

Kashk-e Khānehgī [Homemade Cultured Whey]

Commercial *kashk* often carries a harsh, metallic flavor. This passive stovetop method adapts the ancient nomadic process using Greek yogurt, yielding a savory dairy concentrate with an authentic tang you simply cannot buy in a jar.

Kūkū-ye Sībzamīnī [Potato Patties]

Iran’s version of a potato pancake. Potato is boiled and mashed before being mixed with egg and spices like turmeric, then fried until golden brown for a crisp exterior and a soft, fluffy inside.

Khōresh-e Fesenjān [Classic Walnut & Pomegranate Stew | vegan]

With roots tracing back to the ancient Persian Empire, this storied stew slowly cooks down finely ground walnuts and pomegranate molasses into a thick, glossy sauce. In this fully plant-based version, seared mushrooms provide an earthy counterpoint to the rich, sweet-and-sour gravy.

_Ask the Chef_

Adapting Persian cuisine to be plant-based requires experimentation. Whether you're navigating an unfamiliar ingredient, troubleshooting the mechanics of a perfect tahdīg, or seeking a specific regional dish, this is the space to ask. Drop your questions and culinary notes below. In addition, here are some of my

Lūbīā Sabz Polō [Green Bean Rice | vegan]

A plant-based adaptation of the popular *lūbīā polō*. This everyday staple layers steamed basmati rice with green beans, cinnamon, and roasted cremini mushrooms to recreate its traditional depth.