Persian food vegetarian

This super delicious and easy Khoresh Bademjan (Persian eggplant stew) combines tender eggplants with a rich and flavorful tomato-based sauce and earthy lentils. Served with rice, this vegan Persian stew is a truly satisfying dish, perfect for any night of the week. Made with a blend of traditional Persian spices and aromatic black limes, this hearty stew is full of flavor and perfect for any vegan or vegetarian comfort food meal.

A vegan Persian herb stew with mushroom and artichoke

Kashke Bademjan is a Persian eggplant dip which is served warm or at room temperature. It's impressive, flavorful, and couldn't be easier to make! This recipe is healthier than the typical method, as it roasts the eggplant instead of frying it.

Mast-o Khiar is a traditional and delicious Persian cucumber, walnut, raising and yogurt dip. It is fresh, sweet, salty and perfectly balanced. This recipe can be enjoyed as a dip with Barbari or pita bread, or as a side dish to grilled meats and vegetables. Best of all the recipe comes together in under 15 minutes!

This food holds a special place in my heart as it is inspired by my mother-in-law. It’s called Adasi in the Iranian language, internationally known as Persian Lentil Soup. Often served as a breakfast food, this soup is also perfect to enjoy anytime in the day.

Vegan Pomegranate Walnut Stew (Fesenjān) made with seitan and chickpeas is a delicious vegetarian take on the traditional Persian dish.

Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon. This hearty stew has a rich walnut-based gravy which has a very unique flavor.

Borani Banjan – Afghan Eggplant dish with Garlicky Yoghurt | Who Does the Dishes

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.

In this article, we have described 5 of the best Iranian vegetarian dishes in 2025 with photos and complete descriptions

All made in one pan, in just about 30 minutes, and using good for us ingredients like chickpeas, turmeric, lemon, spinach, and plenty of fresh herbs. Finish each bowl off with steamed rice and a dollop of yogurt for a healthy, colorful meal.

This Iranian Shirazi salad is a quick to make side dish full of fresh and vibrant flavors. Dressed with olive oil & lime, it pairs well with many dishes!

Persian noodle soup is called Ash Reshteh and tastes nothing like any noodle soup you've had before. It gets its distinct, tangy, and savory flavor from kashk, reshteh, and Persian fried onions. It's also packed with nutritious and flavorful greens, beans, and chickpeas.

Parsley, coriander,dill, garlic chives held together by eggs in this Persian Herb Frittata (Kuku Sabzi) makes it nourishingly delicious.

A Persian and Indian fusion, Veggie Biryani

Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle. This is my vegetarian twist on this popular dish that is just as tasty and satisfying

Kuku Sabzi is a Persian pan-fried frittata that has more greens than eggs and is made with spinach, herbs, and a light mix of eggs and spices.

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

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

Khoresh bademjan is a super delicious Persian eggplant stew. It combines eggplants, meat, tomatoes, spices to make a truly satisfying dish.