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Iranian vegetables recipes

18 Iranian vegetables recipes, each written for this site and each saying what its method turns on.

• Albaloo Polo, sourced from Iran. The cherries are cooked down with sugar and their syrup is held back to pour over at the end. vegan.
• Aush Reshteh, sourced from Iran. The noodles go in at the end and the kashk is stirred in off the heat so it cannot split. vegetarian.
• Baghali Ghatogh, sourced from Iran. The eggs are cracked in whole at the end and there is no meat in it at all. Egg, vegetarian.
• Borani, sourced from Iran. The vegetable is boiled and then fried before the garlicky yogurt goes on. vegetarian.
• Kalehjoosh, sourced from Iran. Walnuts and kashk carried by dried fenugreek and dried mint, with no noodles in it at all. vegetarian.
• Kashk Bademjan, sourced from Iran. It is a dip rather than a stew, and the kashk goes in off the heat. vegetarian.
• Kuku, sourced from Iran. There is less egg in it than a frittata and it sets slowly in a covered pan before being turned. Egg, vegetarian.
• Mirza Ghassemi, sourced from Iran. The aubergines are grilled whole until the skins blacken, so the finished dish tastes smoked. Egg, vegetarian.
• Nargesi, sourced from Iran. The only seasoning is salt, garlic and pepper, and the eggs go in last onto spinach already cooked down. Egg, vegetarian.
• Nettle Soup, sourced from Iran. Pomegranate paste is in every version, and the water the nettles boiled in is kept back as a tea. vegan.
• Pomegranate Soup, sourced from Iran. Pomegranate juice is the liquid and the seeds go in whole at the very end. vegan.
• Sabzi Khordan, sourced from Iran. Nothing is cooked or dressed: whole raw herbs on a platter, eaten by the handful.
• Sabzi Polo, sourced from Iran. Fenugreek is the herb that makes it, and it goes in at a fraction of the weight of the others. vegan.
• Shirazi Salad, sourced from Iran. Everything is diced very fine and dressed with verjuice, then left to sit for an hour. vegan.
• Shirin Polo, sourced from Iran. The fruit and nuts go on after the steaming, never during it. vegetarian.
• Sirabij, sourced from Iran. It is made with garlic leaves rather than cloves, fried first, with the eggs scrambled into them. Egg, vegetarian.
• Sosis Bandari, sourced from Iran. The sausage is already cooked, so what you are making is a thick chilli and onion stew around it.
• Zeytoon Parvardeh, sourced from Iran. The olives are dressed with pomegranate molasses and ground walnuts and served cold. vegan.

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