The Vegan Persian
Cooking Course
Gain lifetime access to 8 pre-recorded cooking courses and learn
how to turn your Persian faves vegan!
Who this course is for
Anyone who enjoys cooking and is curious about Persian flavours
People with Persian roots and a vegetarian or vegan diet, who miss authentic tasting food, that tastes as if Maman had made it.
Vegans or vegetarians who want to broaden their recipe repertoire and delve into the magic of Persian food
Anyone who wants to cook authentic tasting Persian food for their vegan or vegetarian loved ones
Home cooks of all skill levels, who like to go in-depth and master vegan versions of 8 of the most popular Persian dishes
Home cooks who want to learn how to make fluffy, aromatic Persian saffron rice with crispy rice or bread tahdig
Anyone who enjoys cooking from scratch, using (99%) whole ingredients
Anyone who is interested in learning useful kitchen skills, such as finely chopping onions, and creating delicious meals as they do so
Anyone who would like to master the following Persian dishes:
Vegan Ghormeh Sabzi
Vegan Khoresh-e Karafs
Vegan Kabab Tabei
Vegan Koofteh Nokhodchi
(Vegan) Kashke Bademjan
Vegan Loobia Polo
Vegan Khoresh-e Fesenjan
Vegan Tahchin
You can find more details about each dish below on this page.
What you learn in these courses
In this course, you will go in-depth with Hami's vegan versions of 8 classic Persian dishes. You will learn how to prepare fluffy, aromatic saffron rice (with 2 different types of tahdig) with the dishes that are served with it.
These vegan recipes are proof that Persian food is about so much more than just kabab. Hami shows you how to prepare these dishes in an authentic way so that you can create plant-based dishes that taste like Maman's food.
Each course is broken down into step-by-step video lectures, that are in the right order, so all you need to do is follow them one by one and you will create a full Persian meal for you and your friends or family.
Hami explains not only what to do, but also why he does things so that you understand Persian cuisine on a deeper level.
Persian cuisine is full of flavour and well worth giving a go. Whether you already know this or are curious and want to try something new, this course is for you.
It is created with all different cooking skill levels in mind. You don't need to be experienced in the kitchen to participate. Hami explains everything step-by-step and should you still have any questions, you can easily reach out to him for one-on-one assistance.
If you have any questions reach out to Hami via @igotitfrommymaman on Instagram or via email to igotitfrommymaman@outlook.com
Gain lifetime access to this pre-recorded cooking course and learn how to turn 8 popular Persian dishes vegan!
About the Dishes
Vegan Tahchin
Vegan Tahchin is an aromatic Persian rice cake, topped with caramelised barberries, slivered almonds and pistachios. It can be served plain as a side dish, or be filled with vegetables of choice.
In this course I show you how to make a vegan Tahchin filled with caramelised onions and tasty, sautéed zucchini.
Vegan Ghormeh Sabzi
Ghormeh Sabzi is the stew of Persian stews! This hearty stew is packed with herbs and combined with earthy mushrooms, kidney beans and aromatic dried limes, giving it a multifaceted flavour. When you ask Iranians about their favourite food, most of them will say it’s Ghormeh Sabzi.
There are a few things to keep in mind in order to make Ghormeh Sabzi the authentic 'Maman way'. I guide you through what they are in this course.
Vegan Koofteh Nokhodchi
My vegan version of Koofteh Nokhodchi are flavourful Persian chickpea and lentil "meat" balls, made of whole ingredients. I don't use any store-bought meat alternatives or soy products in my recipe. The Koofteh are served in a mouthwatering sauce, that gets a hint of tartness from the dried limes and golden sour prunes in it.
In my course I show you how to prepare Vegan Koofteh Nokhodchi and fluffy, aromatic saffron rice he authentic 'Maman way'.
Vegan Khoresh-e Fesenjan
The vegan version of Khoresh-e Fesenjan is a flavourful Persian pomegranate and walnut stew with roasted butternut squash. If you like sweet and sour flavours, I'm sure you'll love Khoresh-e Fesenjan.
In my course I show you how to prepare Vegan Khoresh-e Fesenjan and fluffy, aromatic saffron rice he authentic 'Maman way'.
Vegan Kashk-e Bademjan
In this course we go in depth with one classic Persian appetiser: Kashke Bademjan. You learn how to master creating this mouthwatering Persian dip in the comfort of your own kitchen.
Kashke Bademjan is a tasty Persian smoked aubergine dish with golden brown, caramelised onions, walnuts and kashk, that give it a multifaceted flavour.
Kashk is a form of dehydrated yogurt, that has a distinct flavour. You can find it in Iranian grocery stores. In this course I show you how to make your own vegan kashk, so that you can enjoy the vegan version of this beautiful dish, if you choose.
Vegan Kabab Tabei
My vegan version of Kabab Tabei is a flavourful chickpea and lentil "kabab", served with juicy cooked tomatoes and aromatic Persian saffron rice. I don't use any store-bought meat alternatives or soy products in my recipe. The pan "kabab" is served with mouthwatering cooked tomatoes and fluffy, aromatic saffron rice.
In this course I show you step by step how to prepare all the above the authentic 'Maman way'.
Vegan Khoresh-e Karafs
Vegan Khoresh-e Karafs is a hearty celery and herb stew with mushrooms. Fresh lemon juice adds a hint of sourness to the dish, that you can adjust to your liking.
This flavourful Persian stew is a great example of the mouthwatering savoury side of Persian cuisine, that involves lots of herbs, combined with the umami flavour of sautéed mushrooms, in this case.
Vegan Loobia Polo
Loobia Polo is one of the classic Persian dishes! My vegan version of this flavourful rice dish with green beans is made with two different types of sautéed mushrooms to give it that umami flavour.
Persian Saffron Rice with Tahdig
You will learn how to prepare fluffy, aromatic Persian saffron rice and how to make two different versions of tahdig (the crispy bit from the bottom of the pot) - A gorgeous saffron rice tahdig and a golden brown bread tahdig.
What your fellow home cooks say about Hami’s recipes
“I don’t really cook that often but this recipe tempted me to give it a shot. AND, it was magical! As a Persian I have eaten and cooked Loobia Polo many many times with many many different recipes but this one was totally different that I’ve even sent it to my maman and told her to update hers for next time :) Thank you so much Hami joon, I’m sure I’ll be using your all other recipes for anything I’ll cook in future, cause I trust them!.”
— Mehrnaz
“Ultimate delicious delightful! You indeed made me go back in time, one of the best days of our life was spent in Iran as a kid. You are one super good at cooking.”
— Adil
“I’m a new member and just followed you one week ago. I tried one of your recipes and as a chef who is running her catering business for almost 20 years, I can say you are amazing and very talented. Well done.”
— Em Kay
“Thank you so much for sharing your recipes with us! My fist time ever making Gheymeh for my Iranian husband, and he absolutely loved it! As did I, of course. So easy following your steps and the time this dish takes is really flexible. This is just what I like about Persian dishes: lot’s of different flavours in a single dish!.”
— Thanya
The Vegan Persian Cooking Course
$139 for Lifetime Access