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Region: Historical Capitals

Sālād-e Olivieh [Persian Potato Salad | vegan option]

Sālād-e Olivieh [Persian Potato Salad | vegan option]

Many cuisines have a potato salad, but the Persian version is unique thanks to it's liberal use of one key ingredient.

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 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.

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.

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.

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.