This cookbook was developed to affirm and support vegans around the world, of all generations, countries, and ability. We re-create Persian dishes with the goal of helping vegans across their Persian heritages- Afghani, Iranian, Pakistani, Tajiki, and Uzbek-continue to enjoy, participate, and partake in their culinary traditions. These recipes comprise favorites such as korma, piroshki, biryani, kompot, plov, sabzi, salat and other recipes across Afghanistan, Iran, Pakistan, Tajikistan, and Uzbekistan.This book is perfect for vegans and vegetarians seeking to expand their culinary repertoires, curious chefs, and Persian cooks wanting to make their kitchens a little kinder. Partaking in food with others is an intimate and fundamental way that humans interact with one another. Food is about more than what is put in our mouths- it has emotional and relational components. If you think back to your childhood or fond memories, it is likely many of them involve food or sharing food with others. Traditional dishes connect immigrants and to their homelands and their families, having significant cultural, community, and memory significance. Food centers in family and community gathering, during holidays, and inter-generational festivities. Persian food tends to rely heavily on meat, dairy, honey, and animal fats for flavor. We want show that traditional and cultural foods can be made (and enjoyed!) without killing or exploiting animals. You can learn more about our ongoing cultural food adaptation project at https: //veganindushanbe.com, where you can also donate to the project