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For this typical Iranian dish, substitute for meat, people use “soy protein” and I used to do it. This time I decided to replace soy with chickpeas. Doesn’t really matter what protein you use (it can be mushrooms too), the most important thing is to patiently shallow fry your onion! and patiently cook your whole sauce. (Using oil generously). It’s gonna look and taste just like meat (of course with a different texture).

1. Non-gmo and Organic materials please for yourself and us as much as possible, thank you ❤️

2. Shallow fry a cinnamon stick with 300grams onions (cut as in the picture). The longer you give it time the better it’ll be.

3. 300gr cooked chickpeas, 150grams onion, a clove of garlic, all together blended (this is your NoMeat)

4. Once the onion is fried, add 100-150 grams of tomato paste and fry them together for couple of minutes

5. Add 1/4 teaspoon each of these: tumeric, chili powder, black pepper, chili flakes. 1/2 tablespoon salt, mix and add your NoMeat to it. Mix well and put the lid on for an hour (every 15 minutes stir)

6. Cook your pastas and drain

7. Oil the bottom of the pot, add little water, put slices of potatoes as “Tahdig” (translation: bottom of the pot). One layer of pasta and one layer of NoMeat, keep going until done.

8. Lid on (preferably seal the pot with a cloth or foil) for 45 minutes on low/medium heat (mine was No. 3 from 10)

9. It’s typically delicious with plain yogurt, Bon Appetit 😋 نوش جان

#love #goodfood #vegan #organic #iranian #cuisine #pasta