Borani Bademjan, Reshteh Polo, Adasi, and more Persian cuisine

Mana, a young woman from the Iranian diaspora based in London, has been creating veganized versions of traditional Iranian dishes. We’ve been following and cooking her recipes from The Iranian Vegan not only because they are delicious but also because they come with storytelling and history, serving a greater purpose—introducing Iranian culture through food.

This is one of our favorites: Kookoo Sabzi, perfect on its own or as a sandwich patty. For various Persian dishes such as Borani, Adasi, Khoresht, Koofte Berenji. 

For more recipes make sure you follow Mana. 

Kookoo Sabzi is traditionally eaten on Nowruz, the Persian New Year, which marks the first day of spring. The dish celebrates new life, rebirth, and growth. Iranians, along with many other ethnic groups who observe Nowruz, such as Kurds, Turkmen, Afghans, and Uzbeks, have long believed in eating fresh green herbs on the eve of Nowruz. In this dish, the herbs symbolize a fresh start, fertility, and prosperity for the year ahead.

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