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.
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* is arguably the most visually iconic of all boranis. Winter beets in thick yogurt create a velvety dip with a shocking neon-pink hue.
Bādemjān-e Shekam Por [Stuffed-Belly Eggplant | vegan] From the lush northern province of Gilan comes *Bādemjān-e Shekam Por* (“stuffed-belly eggplant”). Discover how halving and baking the eggplants transforms this traditional dish into a velvety centerpiece centered on walnuts and pomegranate.