Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.
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Comments (6)
I´m not a big eggplant fan. So I cubed the eggplants to make smaller pieces. OMG it was so so so good! We´ll make more soon and can it for the winter.
Great recipe, an easy, healthy version of a Persian comfort food
I was very hopeful for this recipe. It smelled amazing while cooking but the lemon overpowered the dish. I think it would taste amazing with no lemon. I am a fan of lemon but it made the dish taste chemically. I am definitely going to make it again minus the lemon.
Could I use preserved lemons instead of fresh?
Quite a delicious adventure. Although we’ve had and been a fan of middle eastern dishes we never had a specifically Persian dish. It’s amazing that no one spice overpowered another and that the 12 cloves of garlic silently blended in with all the other flavors. Will definitely make again.
Is there any way this could be made in an InstantPot so it could be a one pot meal?