Persian vegan

Our vegan Persian Kotlets are fried lentil and potato patties that are perfect as a snack or full meal. They’re crispy and delectable and super easy to throw together. You probably already have all the ingredients needed to whip them up in your house right now!

Are you going vegan, but can't quit Persian flavors? We got you covered with this list of 6 vegan Persian recipes for you to try!

Fesenjan (Koresht Fesenjoon) is a delicious traditional Persian stew made with ground walnuts, cinnamon and pomegranate molasses in just 25 mins. Vegan.

A Vegan Persian Herb Stew.

Our Vegan Persian Lubia Polo is a plant-based version of a popular Iranian pilaf. It is one of our favorite Persian dishes, and we’re sure once you try it, it’ll be one of yours.

Learn more about Persian cuisine and get the recipe for one of its signature dishes – Vegan Persian Khoresh Gheymeh – in the new Food stories column.

A savory Persian frittata made with herbs and Just Egg.

A beautiful soup with lentils, chickpeas, red kidney beans, spinach and mint. Fresh and substantial at the same time. A soup you will want to make again and again.

You’ll need dried limes to make this (ideally black ones, but white are also fine). They impart a deep, earthy sourness, and are easily available in specialist Middle Eastern food shops and online. You’ll also need a food processor and a pan with a tight-fitting lid for the rice

Kashke Bademjan is a popular Persian Eggplant Dip that is easy to make. It's a perfect warm appetizer, served with Persian or Pita bread