5 Super Easy Persian Vegetarian Recipes

Update Date: June 29, 2924

Are you excited to learn how to recreate the magic of Persian cuisine in your kitchen, even on busy weekdays? Have you been searching for mouthwatering Persian vegetarian recipes that require no advanced culinary skills, making them accessible to everyone?

Are you seeking Persian vegetarian recipes to diversify your launch and dinner tables? If you are tired of ordinary foods, you are at the right place. Step into a world where tantalizing aromas dance through the air, flavors burst with vibrancy, and every bite takes you on a delightful journey.

 Welcome to the realm of Persian vegetarian recipes, where ancient traditions and a love for fresh, wholesome ingredients come together in perfect harmony. In the heart of Iran, a land blessed with abundant culinary treasures, Persian cuisine has captivated food enthusiasts for centuries.

 While traditionally known for its succulent kebabs and aromatic Persian vegetarian stews, the vegetarian delights of this cuisine are equally captivating, offering a tapestry of flavors that will leave you enchanted.

Don’t wait any longer! Instead, take the first step towards mastering the art of Persian cuisine and Persian vegetarian recipes by exploring our collection of mouthwatering recipes, and start recreating the magic in your kitchen today.

Adas Polo

Adas Polo, also known as Lentil Rice, is among the famous Persian vegetarian recipes for dinner, a delightful recipe found in most Persian Vegetarian Cookbooks. Lentils, highly nutritious legumes rich in iron, offer tremendous benefits for children, women, girls, and individuals with active lifestyles.

 It is advised to enjoy Adas Polo alongside a diverse selection of salads like Shirazi Salad to maximize the advantages of iron content. You need the following ingredients to prepare this delicious Persian vegetarian main course:

• 1 cup of lentils;
• 1 cup of rice;
• Spices: salt, pepper, cinnamon (to taste);
• One teaspoon of saffron;
• Plant-based butter (as desired);
• Sufficient amount of oil;
• One tablespoon of barberries;
• One potato;
• 1/2 cup of raisins;
• Two tablespoons of walnuts;
• One onion.                                                                                                         

Preparation

1. Rinse the rice and cook it in boiling salted water until partially cooked for draining.
2. Pre-cook the lentils with some salt and water (not fully cooked);
3. After the rice is partially cooked and drained, separate the partially cooked lentils and drain them so that the dark water doesn’t change the color of the rice. Then mix the rice and lentils in a desired pot. The amount of salt and oil in the rice depends on your taste;
4. Next, fry the diced potato separately and set it aside, then sauté the barberries, raisins, and walnuts with the remaining oil;
5. Regarding the onion, it is better to use fried onions that are slightly dry for a better appearance when garnishing the rice;
6. Add cinnamon powder on top for a pleasant aroma when cooking the rice;
7. Finally, if desired, mix the pre-soaked saffron with some plant-based butter and a portion of the rice;
8. Then, transfer the rice to a serving dish and garnish it with the prepared ingredients.

Note: The amount of garnishing ingredients depends entirely on your taste.

Dal Adas Stew

This delicious and incredibly easy Persian vegetarian stew is a popular dish in southern Iran, which only requires half an hour of cooking time. Dal adas stew, known as small red lentils, is rich in Protein, Fiber, and Iron. You need the following ingredients to test one of the Persian vegetarian recipes:

• 1 and 2/3 cups of red lentils;
• Five cloves of garlic;
• One large onion;
• One potato;
• Three tablespoons of tomato paste;
• Three tablespoons of tamarind paste;
• One tablespoon of red pepper flakes;
• 1/2 teaspoon of turmeric;
• Salt, black pepper, and curry powder;
• 5 cups of boiling water.

Preparation

• First, finely chop the onion and sauté it in some oil until golden and light. Then add grated or minced garlic, turmeric, red and black pepper, curry powder, and tomato paste. Mix well until the raw smell of the tomato paste disappears;
• In this step, it’s time to add the soaked red lentils. Soak them in water for 30 minutes beforehand and rinse them several times with cold water. Then, add lentils to the pot along with the boiling water;
• When the water reaches boiling temperature, cover the pot and reduce the heat to boiling the stew without boiling over;
• Soak the tamarind paste in half a cup of warm water, and after half an hour, strain it through a sieve;
• Add the diced potatoes to the pot;
• When the lentils are cooked and the stew becomes slightly thick, add the tamarind water and salt;
• Wait to have cooked potatoes and the stew come together;
• Dal Adas stew has little excess liquid and is typically thick in consistency. Test it with Persian vegetables.

Mirzaghasemi

Around the year 1240 AH (1864 AD), Mirza Mohammad Qasem Khan Qajar, who had just returned from a trip to St. Petersburg, was appointed by order of Naser al-Din Shah as the governor of Gilan;

During his leisure time, Mirza Qasem Khan combined grilled eggplant, fresh garlic, tomatoes, and eggs, creating one of the best Persian vegetarian recipes; He named it after himself. Mirzaghasemi is one of the Simple Persian vegetarian dishes, and you can cook it in 8 simple steps as taught below. You need:

• Garlic: 4 cloves
• Eggplant: 6 pieces
• Eggs: 2
• Tomatoes: 2
• Vegetable oil: as needed
• Salt and black pepper: to taste

Preparation

1. To make this delectable Persian vegetarian food as categorized among the Persian Vegetarian dishes, begin by washing the eggplants thoroughly; Next, grill the eggplants, leaving the skin intact, either on a charcoal grill or a gas stove;
2. Once the eggplants are thoroughly grilled, transfer them to a tray and cover the tray with plastic wrap;
3. In this step, allow the grilled eggplants to cool; Removing the plastic wrap from the tray will make it easier to peel off the eggplant skin; Peel and chop the eggplants and set them aside; Wash and peel the onions, then grate them using a coarse grater;
4. Now, heat a suitable pan with some oil; Add the grated onions and sauté them; Once the onions turn golden, add the grated or minced garlic and sauté them;
5. After the garlic is sautéed, add salt, turmeric, and black pepper powder, and sauté well until the aroma of the spices is released; At this stage, add tomato paste and sauté until it releases its color;
6. In this step, wash the tomatoes and remove their skins; Then, puree them in a blender or food processor; Add the tomato puree to the pan and sauté well until the tomato juice evaporates.
7. When the sauce thickens, add the grilled and chopped eggplants to the pan and let them cook with the sauce for about 15 minutes, allowing the eggplants to absorb the flavors; The eggs can be separately half-cooked;
8. Alternatively, you can crack the eggs onto the Mirza Ghasemi and cover the pan to let the eggs cook; Breaking the eggs into the dish will create a layered texture with the eggs inside the Mirza Ghasemi.

If you are interested in Persian vegetarian recipes, visit our store to find vegetarian cookbooks and make more delicious foods. Our books are prepared by our native authors hoping to introduce popular Persian vegetarian recipes and dishes and diversify your menu.

Kalejosh

Kaleh Joosh, one of the traditional Persian vegetarian recipes, takes center stage in Persian Vegetarian recipes; Its roots and authenticity can be traced back to Isfahan; The critical components of Kaleh Joosh include curd, walnuts, and dried mint;

 However, yogurt is used in certain regions instead of Kashk, which adds a distinct and delightful flavor to the dish. With the inclusion of Kashk, Kaleh Joosh becomes a rich and comprehensive source of calcium, offering substantial benefits for bone health, growth, and enhancement. Stay with us to make this delightful Persian vegetarian soup:

• Curd (Kashk): 200 grams
• Onion: 1 large
• Chopped walnuts: 2 tablespoons
• Dried mint: 2 tablespoons
• Salt, turmeric, and black pepper: as needed

Preparation

1. According to this Persian vegetarian recipe, peel and wash the onion, then finely chop it into diamond-shaped pieces;
2. Choose a suitable pan and pour some vegetable oil into it and let it heat up; Then, add the chopped onions to the pan and sauté them until they become golden and their texture becomes slightly soft;
3. Once the onions turn golden, add some salt and turmeric to the onions and mix them well until the ingredients are thoroughly combined; Sauté the mixture for a while, then add the chopped walnuts to the pan and remix the ingredients.
4. To prepare dried mint, prepare a separate pan and pour some oil into it; Place it on the stove over low heat until it becomes hot. Then add the dried mint to the pan and sauté it; 
5. Be careful not to fry the mint in too much oil, as it can become bitter and ruin the dish’s taste.
6. After the dried mint is ready, add two cups of boiling water to the onions and let it boil; Once the water comes to a boil, add the sautéed mint and mix well.
7. To prepare the curd, pour the strained curd into a small bowl and add a cup of water to it; Try to dilute the curd in the water. After the curd is diluted, add it to the pot and let the mixture simmer.
8. After the Kaleh Joosh is ready, pour it into a beautiful bowl and garnish it with hot onions and chopped walnuts; Serve and enjoy.

Vegetarian Ghoremeh sabzi

Ghormeh Sabzi is considered one of the national dishes of Iran, and its history dates back two to five thousand years ago; 22 November is designated as Ghormeh Sabzi World Day. The taste of Ghormeh Sabzi stew is attributed to the selection of herbs used in its preparation.

It is among the traditional Persian dishes but enjoys Persian vegetarian recipes that are cooked in various ways; you need the following ingredients:

• Mix ( 1 and 1/2 cups of finely chopped spinach, 1/4 cup of finely chopped cilantro, 1/4 cup of finely chopped fenugreek leaves, 1/2 cup of finely chopped Italian flat-leaf parsley) 500 gr
• Onion: 1 piece
• Mushrooms: 1 cup
• Red kidney beans: 1/2 cup
• Saffron: as needed
• dried Persian limes: 4 pieces
• Salt, black pepper, turmeric, and stew spices: as needed

Preparation

1. Chop the spinach beforehand and sauté it with a good amount of oil until the color changes; Sautéing the spinach is an essential step in preparing a delicious Persian vegetarian stew.
2. Soak the red kidney beans in water for 12 hours before, changing the water several times to reduce their bloating;
3. Sautéing the onions: Peel them and finely chop them into small pieces or dice them. Sauté the onions in a pot with a little oil and turmeric until they become light and translucent;
4. Clean and slice the mushrooms, or if they are small, you can add them directly to the pot along with the hot onions and a little black pepper; Sauté the mushrooms until they become light and release moisture.
5. Cooking the vegetable stew: Next, add the sautéed spinach to the pot and sauté it with the ingredients; Add the pre-boiled red kidney beans and discard the red water; 
6. Mix well and pour a few cups of water; Initially, increase the heat until it boils, then reduce the heat and leave the pot partially covered to allow the delicious vegetable stew to simmer.
7. Adding dried limes: Cut the dried limes in half from the middle and remove the seeds; Soak them in warm water for 30 minutes to reduce their bitterness; 
8. In the last 20 minutes of cooking the vegetable stew, add salt, a little saffron, and the soaked dried limes; When the stew thickens, remove it from the heat and serve it with rice. Enjoy your meal.

 Tips To Make It Better

• Optionally, instead of adding dried lime (limo Amani) at the end, you can use fresh lemon juice or verjuice as a substitute;
• Some people like to add tomato paste to their green stew; You can add about one tablespoon of tomato paste according to your preference;
• It is essential to partially cook the red kidney beans before adding them to the stew to ensure that the green color of the vegetarian mushroom stew remains vibrant;
• Depending on your preference, you can adjust the number of mushrooms, either reducing or increasing it, to suit your taste;
• These tips and tricks allow you to customize the flavor and appearance of the vegetarian mushroom green stew according to your preferences, resulting in a delicious and visually appealing dish.

Vegetarianism is Not Limitation: Vegetarian Assistant with the Persian Cookbook

Discover the rich and flavorful world of Persian cuisine with “Vegetarianism is Not Limitation.” This vegetarian cookbook offers a treasure trove of delicious recipes that prove you don’t need meat, poultry, fish, or seafood to create mouth-watering meals. Drawing from Iran’s traditional culinary heritage, this book presents a diverse array of vegetarian dishes that are both healthy and incredibly satisfying.

Why You’ll Love This Book:

• Persian Vegetarian Main Courses: Indulge in hearty and flavorful main dishes that showcase the best of plant-based Persian cooking.
• Vegetarian Desserts: Satisfy your sweet tooth with delightful, plant-based desserts.
• Side Dishes: Complement your meals with a variety of tasty and nutritious side dishes.
• Simple and Nutritious Recipes: Easy-to-follow recipes made with fresh, wholesome ingredients, perfect for everyday cooking.
• From Breakfast to Dinner: Enjoy heavenly dishes for every meal of the day.
• Healthy and Strong: Embrace the Iranian belief that food makes our bodies healthy and strong, with numerous plant-based medicinal and traditional remedies.
• Joyous Family Gatherings: Create memorable meals that bring joy to family gatherings with home-cooked vegetarian delights.

Whether you’re a lifelong vegetarian or simply looking to expand your culinary horizons, this cookbook is a must-have. It’s perfect for everyday cooking and makes a wonderful gift for vegetarians and non-vegetarians alike. Celebrate the vibrant flavors and health benefits of Persian cuisine with “Vegetarianism is Not Limitation.”

The Magic of Persian Vegetarian Recipes

In conclusion, Persian vegetarian recipes offer an extraordinary culinary adventure combining ancient traditions and a love for fresh, wholesome ingredients. Persian vegetarian recipes captivate food enthusiasts worldwide with a treasure trove of flavors and a touch of exoticism. 

Whether you embark on this journey through a Persian vegetarian cookbook or explore the best Persian vegetarian recipes online, you will discover a vibrant tapestry of dishes that will delight your taste buds and nourish your soul.

The possibilities are endless, from popular Persian vegetarian recipes like the aromatic and hearty Ghormeh Sabzi, a herb-infused stew, to the delicate and flavorful Adas Polo. These Persian vegetarian recipes showcase the harmonious blend of spices, herbs, and ingredients, making Persian cuisine exceptional.

If you need help preparing a suitable cookbook to find Persian vegetarian recipes or have any questions concerning the topic, please stay in touch. We stand beside you and behind our products.

Frequently Asked Questions

What Are the Popular Persian Vegetarian Recipes?

Dal Adas, Mirzaghasemi, and Kalejosh are popular in Iran and are among the delicious Persian vegetarian recipes.

What Is the Famous Vegetarian Food in Iran?

Adas Polo is highly famous in Iran.

What Are Vegetarian Stews in Iran?

Eggplant stew and Ghormeh Sabzi are among the available Persian vegetarian recipes served with rice.

Source