Persian Delight - Vegan Cooking Class

Discover vegan-friendly Persian recipes inspired by Grandma Miriam. Learn to make dolmas, ghormeh sabzi, special eggplants, Persian turmeric rice, and Shirazi salad that honor heritage.

Learn to make ghormeh sabzi, a traditional Persian soup with dried lemons, fenugreek, and fresh herbs like parsley, cilantro, dill, and green onion, simmered with onion, celery, and red beans.

Explore a sweet and sour dolmas recipe with stuffed grape leaves, basmati rice, herbs, dried fruit, lemon juice, and olive oil, rolled and simmered to perfection.

Learn to prepare Grandma Miriam’s special eggplants in this vegan Persian delight, featuring a creamy cashew sauce, caramelized onions, pomegranate seeds, and mint, baked at 400 degrees.

Master Persian green rice with cilantro, dill, mint, and lemon zest, then fold in green peas and turmeric and garlic through rinsing, boiling, and careful steaming to fluffy perfection.

Rinse or soak the rice, boil like pasta, then steam to finish, yielding Persian rice. Stir in turmeric, cinnamon, carrot, dates, drizzle saffron water, then serve with raisins and almonds.

Learn to make Shirazi salad, a fresh Persian-inspired mix of tomatoes, cucumbers, mint, lemon juice, olive oil, and optional sumac. This crunchy side pairs perfectly with rice dishes and soup.

Stir chia seeds (or sweet basil seeds) into cold water, add maple syrup, lemon juice, rose or orange blossom water, and finely diced green apple, chill 30 minutes, and serve.