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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 Bādemjān [Eggplant & Tomato Stew | vegan]

Khōresh-e Bādemjān [Eggplant & Tomato Stew | vegan]

An example of why Persian cuisine is well suited to vegan cooking, featuring silky eggplant that melts into a rich tomato sauce, complemented by a delicious tanginess.

Mīrzā Ghāsemī [Smoked Eggplant Dip | vegan option]

Mīrzā Ghāsemī [Smoked Eggplant Dip | vegan option]

This delicious dip tracing back to the Qajar era features the deep, smoky flavor of open-fire charred eggplant and robust garlic that defines northern Iranian cooking. It’s one of my favorites.

Dopīāzeh Ālū [Potato & Onion Stir-Fry | vegan]

Dopīāzeh Ālū [Potato & Onion Stir-Fry | vegan]

A simple, rustic specialty from Shiraz. While built on a foundation of potatoes and caramelized onions, achieving its authentic savory depth requires the blooming of a specific dried herb.

Kūkū-ye Sabzī [Herb Frittata]

Kūkū-ye Sabzī [Herb Frittata]

A vibrant green frittata distinguished by a massive quantity of fresh herbs, symbolizing rebirth and spring. It’s a dense, deeply flavorful centerpiece that is traditionally pan-fried into thick wedges.

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

A homestyle staple of layered black-eyed peas, generous dill, and fluffy steamed rice, delivering a creamy texture and earthy flavor profile.

Estambolī Polō [Tomato One-Pot Rice | vegan]

Estambolī Polō [Tomato One-Pot Rice | vegan]

This vegan one-pot rice dish skips the multi-step boiling and steaming of a formal *polō*, instead simmering all the ingredients together for a straightforward, comforting meal.

Chelō va Tahdīg [Steamed Rice with Crispy Potatoes | vegan]

Chelō va Tahdīg [Steamed Rice with Crispy Potatoes | vegan]

This fluffy, long-grained steamed basmati rice is crowned by its prized, crispy potato bottom layer known as *tahdīg*.