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Iranian vegetarian recipes

36 Iranian vegetarian 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.
• Bastani, sourced from Iran. Flakes of frozen clotted cream are stirred in at the end and stay solid in the finished ice cream. Egg, vegetarian.
• Borani, sourced from Iran. The vegetable is boiled and then fried before the garlicky yogurt goes on. vegetarian.
• Faloodeh, sourced from Iran. The cooked starch batter is pressed through a sieve straight into iced water. vegan.
• Gaz, sourced from Iran. An egg-white nougat whose original sweetener is an insect honeydew, now usually replaced with glucose syrup. Egg, vegetarian.
• Gosh-e Fil, sourced from Iran. The dough is rolled thin, pinched into an elephant's ear and deep-fried with no filling in it. Egg, 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.
• Kolompeh, sourced from Iran. The date paste is enclosed completely, so it bakes like a small pie rather than a filled biscuit. vegetarian.
• Koloocheh, sourced from Iran. It is stamped with a pattern on top, and filled with dates and walnuts. Egg, 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.
• Lavashak, sourced from Iran. The fruit puree is salted and spread exactly two millimetres thick. vegan.
• Masghati, sourced from Iran. It is a starch jelly, cooked until it turns transparent, with no gelatine in it at all. vegetarian.
• Mirza Ghassemi, sourced from Iran. The aubergines are grilled whole until the skins blacken, so the finished dish tastes smoked. Egg, vegetarian.
• Nan-e Berenji, sourced from Iran. It is rice flour, and the cookies are kept white rather than allowed to brown. Egg, vegetarian.
• Nan-e Nokhodchi, sourced from Iran. It is made entirely from chickpea flour, with no wheat in it at all. 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.
• Noghl, sourced from Iran. Roasted almonds are turned in boiling rose syrup until a white shell builds up on them. vegan.
• Pomegranate Soup, sourced from Iran. Pomegranate juice is the liquid and the seeds go in whole at the very end. vegan.
• Poolaki, sourced from Iran. Vinegar goes into the syrup, which is what lets it set as a thin clear disc instead of going grainy. vegan.
• Qottab, sourced from Iran. The almond turnover is deep-fried rather than baked, and dusted thickly afterwards. Egg, vegetarian.
• Reshteh Khoshkar, sourced from Iran. Rice batter is poured through a cup with holes in it onto a hot plate, making a lace sheet that is then filled and folded. vegan.
• 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.
• Samanu, sourced from Iran. There is no sugar in it at all: the sweetness comes entirely from sprouted wheat. 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.
• Sholezard, sourced from Iran. There is no milk or cream in it: the rice is cooked in water until it goes creamy by itself. vegetarian.
• Sirabij, sourced from Iran. It is made with garlic leaves rather than cloves, fried first, with the eggs scrambled into them. Egg, vegetarian.
• Sohan, sourced from Iran. It is thickened with wheat sprout and egg yolk, which is what makes it a brittle rather than a caramel. Egg, vegetarian.
• Sohan Asali, sourced from Iran. It is built on honey with no cereal in it at all, and sets hard enough to shatter into shards. vegetarian.
• Tabrizi Lovuez, sourced from Iran. There is no baking at all: the syrup is beaten until it loses its gloss and then almond is worked in. vegan.
• Yazdi Cake, sourced from Iran. It is raised with yogurt and three separate raising agents, which is what makes it so open. Egg, vegetarian.
• Zeytoon Parvardeh, sourced from Iran. The olives are dressed with pomegranate molasses and ground walnuts and served cold. vegan.

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