The Vegetarian Persian Table

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Reserve Collection

Recipes for subscribers. Regional specialities, dishes in development, and other useful formulations.

Nān-e Barbarī [Classic Thick Flatbread | vegan]

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]

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.

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.

Āsh-e Pesteh [Pistachio Pottage | vegan]

Āsh-e Pesteh [Pistachio Pottage | vegan]

A rare specialty from Kerman province, the epicenter of Iranian pistachio cultivation. A modern cousin to an ancient dish of wild pistachios. They are blended into a rich, dairy-free broth. However, achieving this smooth, pale-green emulsion requires specific ingredients.

Pomidōr Dolmasī [Stuffed Tomatoes | vegan]

Pomidōr Dolmasī [Stuffed Tomatoes | vegan]

When tomatoes reach their sweet summer peak, it’s the perfect time to make *Pomidōr Dolmasī*. Discover how the sweet-and-sour profiles of the northwestern Azerbaijani provinces transform this naturally plant-based dish into a centerpiece worth savoring.

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.