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Max Hoberman

Max Hoberman

Austin, Texas, USA

Founder/CEO @ Certain Affinity. Board Member @ Planted Society. Born on "The Farm," lifelong vegetarian. Author of "Extinction Sequence" (Sci-Fi) and "Verdant Table" (Persian Vegetarian Cookbook). Wildlife photographer & Halo veteran.

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

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 [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.

Bādemjān-e Shekam Por [Stuffed-Belly Eggplant | vegan]

Bādemjān-e Shekam Por [Stuffed-Belly Eggplant | vegan]

From the lush northern province of Gilan comes *Bādemjān-e Shekam Por* (“stuffed-belly eggplant”). Discover how halving and baking the eggplants transforms this traditional dish into a velvety centerpiece centered on walnuts and pomegranate.

Omlet-e Shāhpūrī [Eggs & Pinto Beans]

Omlet-e Shāhpūrī [Eggs & Pinto Beans]

This fixture of northern Iranian breakfasts, featuring turmeric-fried eggs, functions much like a Persian adaptation of traditional English baked beans and eggs.

Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

Sambūseh-ye Bandarī [Crispy Potato Turnovers | 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 [Market-style Potato Patties | vegan option]

Kotlet-e Bāzārī [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 [Mung Bean Rice | vegan]

Māsh Polō [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.