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Starters

In Persian meals, *pīsh ghazā* (starters) are the foundation of the *sofreh*—a sprawling spread of dishes eaten simultaneously. This section highlights plant-based gems like *kashk-e bādemjān* and *borānī*. These dishes are substantial enough to anchor a light lunch but traditionally serve as flavorful components of a much larger feast.

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.

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.

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.

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.

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.

Kashk-e Bādemjān [Eggplant & Whey Dip]

Kashk-e Bādemjān [Eggplant & Whey Dip]

A rich, pan-fried eggplant mash anchored by the sharp, fermented tang of *kashk*. Sweet caramelized onions and a hot mint oil finish provide contrast to this dense, creamy centerpiece.