Vegan persian recipes

Spinach Tahchin Tahchin is Persian rice cake which is made with different ingredients. It consists of a thick layer of rice, saffron, yogurt and egg combination but interestingly we make the vegan version of it and even get a better flavor of this dish. Vegan yogurt or simply a mixture of plant milk and gram flour is substituted for the dairy yogurt and egg. Among different kinds of tahchin I adore this amazing one. Every single ingredient in this dish is so tasty and combination of all of…

Fesenjan (Koresht Fesenjoon) is a delicious traditional Persian stew made with ground walnuts, cinnamon and pomegranate molasses in just 25 mins. Vegan.

These Middle Eastern tofu kebabs are my new favourite quick and easy week day dinner. They're ready in no time and you can enjoy leftovers as a nutritious and protein packed snack!

Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon. This hearty stew has a rich walnut-based gravy which has a very unique flavor.

A Persian beef stew, without the beef.

Mirza Ghasemi is a Persian dip that will make your taste buds dance! Made with charred smoky eggplants, a vibrant tomato sauce and silky eggs

A savory Persian frittata made with herbs and Just Egg.

You’ll need dried limes to make this (ideally black ones, but white are also fine). They impart a deep, earthy sourness, and are easily available in specialist Middle Eastern food shops and online. You’ll also need a food processor and a pan with a tight-fitting lid for the rice

Khoresh bademjan is a super delicious Persian eggplant stew. It combines eggplants, meat, tomatoes, spices to make a truly satisfying dish.

Kashke Bademjan is a Persian eggplant dip which is served warm or at room temperature. It's impressive, flavorful, and couldn't be easier to make! This recipe is healthier than the typical method, as it roasts the eggplant instead of frying it.