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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.

Khōresh-e Bāmieh [Okra & Tamarind Stew | vegan]

Khōresh-e Bāmieh [Okra & Tamarind Stew | vegan]

A tangy, tamarind-based okra stew from southern Iran utilizing a two-stage frying process to keep the pods tender and distinct.

Qottāb [Almond-filled Pastries]

Qottāb [Almond-filled Pastries]

A celebrated crescent pastry with a dense, cardamom-perfumed almond center.

Nān-e Lavāsh [Thin Flatbread | vegan]

A ubiquitous, paper-thin flatbread. This home-kitchen adaptation of the ancient *saj* baking method uses a cast-iron skillet to achieve the signature blistered puff and soft, flexible fold.

Nān-e Sangak [Whole Wheat Flatbread | vegan]

*Nān-e Sangak*, or “little stone bread,” is an ancient Iranian staple. This recipe adapts the classic pebble-baked method for a home oven, utilizing a highly hydrated dough baked directly on a blazing hot steel to achieve its signature dimpled crust.

Nān-e Barbarī [Thick Flatbread | vegan]

Nān-e Barbarī [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.

Kūkū-ye Sībzamīnī [Potato Patties]

Kūkū-ye Sībzamīnī [Potato Patties]

Iran’s version of a potato pancake. Potato is boiled and mashed before being mixed with egg and spices like turmeric, then fried until golden brown for a crisp exterior and a soft, fluffy inside.