This easy soup is based on ashe reshteh an iranian dish thats usually eaten at the persian new year for good luck. Using frozen spinach instead of fresh speeds the cooking time and allows you to use a smaller potbut feel free to substitute 2 cups steamed fresh spinach.
Bake the prepared eggplants according to these instructions.
Iranian vegetarian recipes. Eshkeneh is a traditional iranian soup originally from khorasan province but its popular all around iran. It is also a vegetarian soup. At this point start making the persian rice with your choice of tahdig.
Many dishes that include meat today were originally cooked vegan about a century ago. In a 12 inch nonstick skillet fry the thinly sliced onions in 3. Persian eggplant stew gluten free vegan veggies spice and everytging rice tomatoes salt curry powder yellow onions olive oil cumin and 6 more persian herb and chickpea stew with rice.
Persian cooking made simple includes more than 50 vegan persian recipes. In this article im going to talk about iranian cuisine and i will mention some fantastic iranian vegetarian foods and help you with some practical tips. Even the well known non vegan persian cookbook joon.
Its a pleasant and quick soup normally served with bread as an appetizer dinner or a light lunch. By my persian kitchen vegetarian vegan pomegranate week i am so excited to bring to you once again my yearly pomegranate week. Lubia polo is a one pot persian dish with rice ground beef green beans tomato sauce and curry spices.
Pick through and wash the yellow split peas. Vegetarian khoresh bademjan eggplant stew is made with baked eggplants and yellow split peas. Drain and add to a small saucepan.
However this idea is not true. By my persian kitchen vegetarian persianizing persian fusion appetizers when i recently shared the cardamom potatoes recipe i mentioned that the recipe came from a stack of magazines and books that my sister sent me earlier this year from. Many people suppose that iranian food is all about kebabs so finding yummy iranian vegetarian foods is a big deal while traveling in iran.
Persian cuisine includes a great number of vegan dishes. There are various types of eshkene such as fenugreek tomato eshkene and quince eshkene. Todays recipe is the first for this years pomegranate week 2014 recipes.
You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust the tah digh. What makes this khoresh incredibly delicious is the tangy pomegranate concentrate and a citrus blend made with fresh squeezed juices of oranges and lemons.
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