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Many years ago, when I lived in India, a group of visiting Iranian friends made a Persian-themed dinner that included this stew. I loved the flavor of saffron with the yellow split peas, and I have been making it ever since. Dried rosebuds, which this recipe calls for, are common in Persian cuisine, in both savory and sweet dishes. You can also find edible rose petals in many Mexican markets and tea shops or online.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author