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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 Fesenjān [Walnut & Pomegranate Stew | vegan]

Khōresh-e Fesenjān [Walnut & Pomegranate Stew | vegan]

With roots tracing back to the ancient Persian Empire, this storied stew slowly cooks down finely ground walnuts and pomegranate molasses into a thick, glossy sauce. In this fully plant-based version, seared mushrooms provide an earthy counterpoint to the rich, sweet-and-sour gravy.

_Ask the Chef_

Adapting Persian cuisine to be plant-based requires experimentation. Whether you're navigating an unfamiliar ingredient, troubleshooting the mechanics of a perfect tahdīg, or seeking a specific regional dish, this is the space to ask. Drop your questions and culinary notes below. In addition, here are some of my In

Lūbīā Sabz Polō [Green Bean Rice | vegan]

Lūbīā Sabz Polō [Green Bean Rice | vegan]

A plant-based adaptation of the popular *lūbīā polō*. This everyday staple layers steamed basmati rice with green beans, cinnamon, and roasted cremini mushrooms to recreate its traditional depth.

Āsh-e Rīvās-e Kūhī [Mountain Rhubarb Pottage | vegan]

Āsh-e Rīvās-e Kūhī [Mountain Rhubarb Pottage | vegan]

Born from the arid mountains of Semnan, this nomadic pottage pairs a hearty, earthy base of legumes with the sharp, bright bite of wild rhubarb. It’s a historical winter staple designed for survival, finished with a generous crown of sweet, caramelized onions.

Khōresh-e Gheymeh Bādemjān [Split Pea & Eggplant Stew | vegan]

Khōresh-e Gheymeh Bādemjān [Split Pea & Eggplant Stew | vegan]

This classic combines the savory depth of yellow split peas with the silky texture of eggplant, topped by crispy fried potatoes.

Kadū Polō [Butternut Squash Rice | vegan]

Kadū Polō [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.