Sign in Subscribe

Region: Shomal

Āghūz Kūkū [Walnut & Herb Frittata]

Āghūz Kūkū [Walnut & Herb Frittata]

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

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

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.

Kadū Polō-ye Māzandarānī [Butternut Squash Rice | vegan]

Kadū Polō-ye Māzandarānī [Butternut Squash Rice | vegan]

An autumn dish from Iran’s Caspian Sea region. This rice beautifully demonstrates how simple, seasonal produce can create a deeply flavorful meal.

Āsh-e Sāk [Spinach & Split Pea Pottage | vegan]

Āsh-e Sāk [Spinach & Split Pea Pottage | vegan]

A dense, earthy stew from Golestan shaped by centuries of trade. Transforming simple split peas and spinach into a rich, comforting stew, its unique profile has proven to be an unexpected hit across diverse palates.

Mīrzā Ghāsemī [Smoked Eggplant Dip | vegan option]

Mīrzā Ghāsemī [Smoked Eggplant Dip | vegan option]

This delicious dip tracing back to the Qajar era features the deep, smoky flavor of open-fire charred eggplant and robust garlic that defines northern Iranian cooking. It’s one of my favorites.

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

A homestyle staple of layered black-eyed peas, generous dill, and fluffy steamed rice, delivering a creamy texture and earthy flavor profile.

Bāghālī Ghātogh [Lima Beans & Dill | vegan option]

Bāghālī Ghātogh [Lima Beans & Dill | vegan option]

A beloved dish from the Caspian coast that defies common morning logic. This fragrant, garlic-infused stew transforms humble beans and eggs into an addictive breakfast. Its unique character is built on a heavy saturation of dill and a surprising traditional regional pairing.