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Cardamom Cookies with Almonds

More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.

Jeweled Rice

The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name. Cooking the rice like pasta —in a large pot of boiling, salted water—cuts cooking time and helps keep the grains from sticking together in the finished dish.

Honey-and-Spice-Roasted Eggplant

Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for
a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork.

Turkish Eggplant Pie

Turkish Eggplant Pie

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.

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Baba Ghanoush

This version of baba ghanoush is blended to creamy smoothness so that it can be served like hummus, for dipping pita, veggies, and crackers.

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Persian Spinach Soup with Lentils

This easy soup is based on ashe reshteh, an Iranian dish that’'s 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 pot—but feel free to substitute 2 cups steamed fresh spinach. This soup tastes even better the next day.