One of the tastiest – and perhaps one of the few truly vegan – dishes in Iran is Yatimcheh Mashhadi. This delicious stew is made entirely with plant-based ingredients and is very simple to prepare. With just a little cooking experience, you can easily make and enjoy it.

Ingredients for Yatimcheh Mashhadi

• Eggplant, diced – 8 cups
• Tomato, chopped – 4 cups
• Onion, chopped – 1 cup
• Butter – 5 tablespoons
• Salt and saffron – to taste

Preparation

Chop the tomatoes into small cubes. Peel the eggplants and cut them into slightly larger chunks. Set aside. Next, finely chop the onions and sauté them in butter until golden. Once the onions have caramelized, add the chopped tomatoes and let them release their juices. Then stir in the eggplants. Dissolve saffron and salt in a little water and add it to the mixture. Let the stew simmer gently on low heat for about 30 minutes until it thickens and the flavors come together. Serve warm with bread. While Mashhad’s Yatimcheh is simple and rustic, the version made in Neyshabur—a city about two hours away—is prepared in a more elaborate and festive way. Here’s how it’s done.

Ingredients for Yatimcheh Neyshaburi

• Chickpeas – ½ cup
• Red beans or pinto beans – ½ cup
• Lentils – ½ cup
• Eggplants – 3
• Onions – 2
• Tomatoes, chopped – 2
• Kashk (fermented whey) and dried mint – to taste
• Salt, pepper, turmeric – to taste

Cooking method

Step 1 – Preparing the legumes

Soak the beans overnight, changing the water a few times to reduce bloating and help them cook faster. If the lentils are slow to soften, cook them separately.

Step 2 – Preparing the eggplants

Peel and dice the eggplants into large cubes. Sprinkle with a little salt and soak them for 30 minutes to draw out the bitterness. Rinse, drain, and pat dry, then fry lightly in oil until golden.

Step 3 – Making the base

Chop the onions and fry with a touch of turmeric until soft and lightly golden. Add the cooked beans and lentils, along with some water, and simmer until everything is tender.

Step 4 – Finishing the stew

In the last 20 minutes of cooking, add the fried eggplants and chopped tomatoes. Allow the dish to simmer until thick and well-blended. Once it reaches a rich consistency, it’s ready to serve. Garnish with kashk and dried mint if you like. This Neyshaburi version is more suitable for gatherings and special occasions. As you can see, Yatimcheh is both simple and flavorful. You can prepare it quickly at home and enjoy a wholesome meal. We look forward to the day when we can welcome you in Iran—whether in Mashhad or Neyshabur—and share this dish with you in person.