Persian Vegetarian Food

kuku sabzi

Kuku sabzi is an aromatic Iranian dish resembling an omelet or the well-known frittata. It consists of finely chopped herbs combined with lightly beaten eggs and a variety of spices. The mixture is usually pan-fried on both sides until golden brown.
The herbs, most commonly parsley, cilantro, dill, and chives, play a crucial role and prevail over the amount of eggs used in the dish. Occasionally, plain versions can be complemented with other ingredients such as walnuts and barberries. Even though it is considered to be an everyday treat in Iranian households, slices of this fragrant treat are a staple at special occasions and Iranian holidays.

KASHK-E-BADEMJAN

Eggplant dip or ”KASHK-E-BADEMJAN” is a traditional Persian vegetarian dish. It is as simple as mixing eggplant puree, walnuts, onion, garlic and Kashk together. Kashk is a Persian yogurt derivative, produced through a long process. Kashk adds a similar taste like sour cream or thick Greek yogurt to the dip.

ABDOOGH-KHIAR

Abdoogh Khiar is a popular cold soup in the warm season, and it is one of the healthiest Persian foods that can supply the fiber, vitamins, and minerals you need.
It is a very simple dish consisting of diced cucumbers, yogurt, and fresh herbs all mixed into a bowl. Some add raisins and walnuts to this dish. Lastly add water, ice and garnish like rose petals. Some Persians add cracked pieces of flatbread and mix it into the bowl for a hearty meal.