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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.

Āsh-e Pesteh [Pistachio Pottage | vegan]

Āsh-e Pesteh [Pistachio Pottage | vegan]

A rare specialty from Kerman province, the epicenter of Iranian pistachio cultivation. A modern cousin to an ancient dish of wild pistachios. They are blended into a rich, dairy-free broth. However, achieving this smooth, pale-green emulsion requires specific ingredients.

Khōresh-e Kadū [Roasted Zucchini Stew | vegan]

Khōresh-e Kadū [Roasted Zucchini Stew | vegan]

Zucchini is a delicate vegetable that releases a lot of water. By searing or roasting it first, we bring out its natural sweetness and ensure it holds its shape. The result is a lighter, fresher *khōresh* that perfectly captures the summer season.

Khorāk-e Lūbiā Chītī [Pinto Bean Braise | vegan]

Khorāk-e Lūbiā Chītī [Pinto Bean Braise | vegan]

A widespread morning staple from Iran, providing a hearty, protein-dense start to cold winter mornings. Through a patient simmer, the complex starches of the pinto beans break down, naturally thickening the acidic tomato base into a rich gravy.

Māst-o Khīyār [Yogurt & Cucumber Dip]

Māst-o Khīyār [Yogurt & Cucumber Dip]

A cooling blend of thick, tangy yogurt and finely diced Persian cucumber, elevated by dried mint.

Dolmeh Gojeh Farangī [Stuffed Tomatoes| vegan]

Dolmeh Gojeh Farangī [Stuffed Tomatoes| vegan]

When tomatoes reach their sweet summer peak, it’s the perfect time to make *Dolmeh Gojeh Farangī*. Discover how the sweet-and-sour profiles of the northwestern Azerbaijani provinces transform this naturally plant-based dish into a centerpiece worth savoring.

Sālād-e Shīrāzī [Cucumber & Tomato Salad | vegan]

Sālād-e Shīrāzī [Cucumber & Tomato Salad | vegan]

While a simple salad of diced cucumber and tomato appears in many cuisines, the Persian version stands apart through its precision.

Omlet-e Gojeh Farangī [Eggs in Tomato Sauce]

Omlet-e Gojeh Farangī [Eggs in Tomato Sauce]

A rich, concentrated Persian tomato and egg breakfast dish featuring the traditional *Ghahveh Khāneh* technique of scrambling eggs into a bubbling tomato base.