Recipes · Iran · Vegetive

Cucumber, tomato and onion in tiny dice, brightened with lime juice and a generous pinch of dried mint.

A long-simmered herb stew, dark and tangy, built on kidney beans, mushrooms and sour dried black limes.

The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.

The Persian green herb cake, a mountain of fresh herbs bound with a chickpea-flour batter, with walnuts and barberries.

The Persian New Year soup, thick with beans, herbs and noodles, crowned with fried onions and crisp dried mint.