![Kūkū-ye Sībzamīnī [Potato Patties]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/05/c583a7b0-5ead-45f7-9edc-7f19acb78120-1_all_24694-1-1-1.jpg)
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.
Latest
![Khōresh-e Fesenjān [Walnut & Pomegranate Stew | vegan]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/05/c583a7b0-5ead-45f7-9edc-7f19acb78120-1_all_67592-1-1.jpg)
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
![Lūbīā Sabz Polō [Green Bean Rice | vegan]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/05/d5bc98c2-4109-41b6-8680-74fe90970db3-1_all_3864-1-1-1-1.jpg)
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]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/05/4898-1.jpg)
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]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/04/c583a7b0-5ead-45f7-9edc-7f19acb78120-1_all_3790.jpg)
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-ye Māzandarānī [Butternut Squash Rice | vegan]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/04/d5bc98c2-4109-41b6-8680-74fe90970db3-1_all_1818.jpg)
Kadū Polō-ye Māzandarānī [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.