Vegan

Today I present to you the 3rd and last pomegranate recipe of this year’s Pomegranate Week! If you are an eggplant and/or pomegranate lover, then you will love my …
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I am often asked for Persian recipes that are vegetarian or vegan. I try to oblige as much as I can. Today’s recipe is Vegetarian, Vegan, and Gluten Free! Sure the bite size meatballs in the regular Pomegranate Soup are delicious Read More

 

The inspiration for this recipe came from a certain little hole in the wall restaurant that I love to go to in Westwood. They serve this really fabulous vegetarian Ash which hits the spot every time I have it. With the weather being on the cooler side these days in Los Angeles Read More

A good few people have emailed me asking about whether it is possible to make Polow, rice mixed with other ingredients, in a rice cooker and if yes, how would they go about it. This is a perfect time to do a post about how to do this post in light of my Persian Rice Cooker Giveaway.  I have previously posted how to make make Persian Rice in a Rice Cooker and Read More

A few years back I had this delicious Persian rice made with mushrooms. It was something that I had never had before and since I love mushrooms, it absolutely loved  it. I looked up the recipe just recently in my Persian cookbook and found one recipe for it. Read More

A few months ago I posted a recipe for Persian rice pudding which is prepared with milk. Today’s rice pudding on the other hand is dairy free. For those of you are who are lactose intolerant or vegan, this is a dessert just for you! Read More

It’s Wednesday! Which means it’s time to post something for the Summer Fest 2010! Read More

On Monday I posted about Sekanjebin the drink and today I am posting another way in which we Iranians like to make use of Sekanjebin.  Read More

In the aftermath of our Norouz party we were left with a lot of left over fresh herbs.  I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.

Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us.   Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.

The rest of the herbs I just measured and froze on their own.

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Norouz is only a few days away folks! Today’s post showcases yet another dish that it traditionally consumed for the Persian new year.  Last week I posted Reshteh Polow …
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