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In Development

I am in the process of refining these recipes. Ingredients, quantities, timing and more are subject to change. Make these dishes at your own risk (and leave me feedback in the comments section at the bottom of each one, please!).

Borānī-ye Labū [Beetroot Yogurt Dip]

Borānī-ye Labū [Beetroot Yogurt Dip]

*Borānī-ye Labū* is arguably the most visually iconic of all boranis. Winter beets in thick yogurt create a velvety dip with a shocking neon-pink hue.

Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

The *sambūseh* originated in ancient Iran before migrating across the Middle East. Discover how the Abadani variation uses unleavened *lavāsh* to form a blistered, crunchy shell filled with heavily spiced potatoes and fresh herbs.

Kotlet-e Bāzārī [Market-style Potato Patties | vegan option]

Kotlet-e Bāzārī [Market-style Potato Patties | vegan option]

A firm, dense, vegetarian potato patty from Shiraz, utilizing a unique cooked flour paste binder rather than relying solely on eggs.

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.