How-to

As a child, I was confused when someone of Persian descent claimed to be a vegetarian. It just didn’t make sense to me. Growing up, we survived on BBQed kebobs, from grilled bite-sized steak (barg), to ground meat (kobedeh), to saffron-marinated chicken (joojeh). What else would Persian people eat? So when Best Buy approached me to write a piece on Vegan Persian dishes, I immediately said it was impossible. After all, the cuisine is pretty meat focused. But my Mama Pej knocked some sense into me by asking, “This entire time, you never noticed the vegetarian options at our parties?” I had to admit they existed. But could these dishes be veganized? They sure can. Here are some Persian vegan recipes.  

I’ve got some news for you folks. You may not want to hear it, but it’s inevitable. Yes, it’s true; summer is coming to an end. Sigh. Fall is right around the corner, and with it will come even shorter days, cooler nights, and a whole lot of wet stuff falling from the sky. But it’s not all bad news, because fall is synonymous with many awesome things, including delicious comfort food. So rather than mourn the end of another summer season, let’s embrace the fact that the season of warm, gluttonous, nap-inducing food is upon us. Food like homemade, hot, cheesy, toasty, oven baked pizza.

BBQ chicken is one of those dishes that’s perfect for every occasion. From backyard BBQs to company picnics, served hot or cold, BBQ chicken makes a great addition to any menu. It’s also the best main course you can make ahead, because it stores for an entire week of sandwiches, wraps, and salads too.