Happy Spring and Happy New Year. This week we made some Persian delights.
Look at that spread! Persian food is so beautiful. I’m really impressed with almost all the photos I saw when I was doing my research.
… The Plate…
Aren’t these outdoor photos fabulous? I got that hanging flower plant at the Wills a-Fair Sunday. I love them.
This stuff was amazing!! Think I’ll be adding this to my party rotation. I used a blended cashew method I had used for a Greek tzatziki for the “yogurt” and then added some of the seasonings that are called for this cucumber mint dip. Garnished with hibiscus leaves and dried mint, we killed this bowl of goodness. Recipe below.
..Kabob Koobideh and Sabzi Polo..
After seeing all those beautiful presentations on Instagram and Pinterest I wanted to make mine look decent too. So instead of putting all this stuff separately I plated them together. I made the Kabob Koobideh, and closely followed a recipe I found online from Vegan Golab. They came out wonderfully. I roasted some tomatoes and bell peppers for a little something extra, and the Sabzi Polo was made by Wendy. Everything went so well together!
Some raw kabob action right here. I mixed a tube of Gimme Lean sausage with a collection of herbs and spices to make these amazing little tasty patties.
A simple Salad Shirazi made by Ann. Tomatoes, onion, cucumber, and parsley mixed together for a refreshing complement to our plate. Some used the Lavish bread as a pocket for the kabob, shirazi and mast-o khair. What a sandwich!
Wendy made this Persian New Year soup. Delightful soup with beans, veggies, noodles and herbs.
Everyone went “KuKu” for this dish!! Angela made magic happen with this vegan herb frittata. She used some of the tips from An Ode to Mung Beans but gave it a Persian twist by using some traditional Iranian ingredients like barberries.
This savory after dinner drink was interesting, but not sure if we nailed it with the vegan subs. Made with a mix of So Delicious yogurt, club soda, and mint. Next time more yogurt!
So that’s it. We fully enjoyed this Persian spread! Happy New Year to everyone!
- 1 cup raw cashews soaked overnight
- 4 tbsp lemon juice
- 2 tbsp tahini
- 2 Garlic Cloves
- 2 tbsp hemp seeds
- 1/4-1/2 cup water
- 3-4 persian cucumbers seeded and diced
- 1 tbsp dried mint plus more for garnish
- 1/2 cup golden raisins soaked
In a high speed blender, add the cashews, lemon juice, tahini, garlic and hemp seeds with 1/4 cup water. Blend until smooth adding water as needed. Refrigerate for at least 2 hours.
Mix in diced cucumbers, raisins and mint. Garnish with mint, raisins and dried flowers.
Serve with chips.