Travel Reference
In-Depth Information
VEGETARIANS & VEGANS
Vegetarianism is growing in popularity among educated Tehranis and this has led to the
creation of an
Iranian Society of Vegetarians
(
www.iranvegetarians.com
)
. But for most
Iranians, it remains a foreign concept. Sure, there are a lot of good vegetarian dishes in Ira-
nian cuisine, but most restaurants don't make them.
Solace can be found, however, in the felafels, samosas and potatoes sold in street stalls,
and in the Persian mastery of all things
bademjan
, especially the meatless Caspian dish
mirza ghasemi
(see Cut the Caviar - Gilan Cuisine,
Click here
)
. The various
kuku
(thick
omelette dishes) make great snacks, served hot or cold. Varieties include
kuku-ye sabzi
(with mixed herbs),
kuku-e-ye bademjan
(with eggplant) and
kuku-e-ye gol-e kalam
(with
cauliflower).
Vegans will struggle to find anything com-
pletely free from animal products; even rice is
often served with butter. Fortunately, fresh and
dried fruit and varieties of nut and vegetables
are widely available. Cheaper hotels might let
you use the kitchen.
Saraban, A Chef's Journey Through Persia,
by
Greg and Lucy Malouf, is a thick, beautifully de-
signed and photographed account of the Malouf's
journey of food discovery through Iran. The recipes
are a mix of the traditional and modern interpreta-
tions.
