I always feel so happy when I get the chance to talk to a Persian artist. Recently, I caught up with Soheill, and we dove into all things music—and, of course, some of his favorite foods. And what better way to set the stage than with a recipe for Ghormeh Sabzi, one of the most iconic Persian dishes.
Soheill was born in Iran, and like me, he’s from the same region—we even joke that we’re Hamshahri (fellow citizens). He moved to the U.S. at age seven, but some of his earliest memories of music go back to family parties in his home country. In Iran, nightlife is a bit different—you don’t go out to bars; you bring the party into your home. His parents and extended family would host big gatherings, filled with food, dancing, and, of course, live music. Two family friends always played the guitar and keyboard. While the other kids ran around, Soheill would sit quietly, soaking it all in. Something about the guitar caught his attention. His parents noticed and started buying him toy guitars, and by age 11, he was ready for real lessons. Music quickly became more than just a hobby. Soheill found inspiration in the Beatles, Paul McCartney, and Michael Jackson, then expanded into R&B, Tupac, and 90s hip-hop. By middle school, a friend introduced him to Metallica and Tool, opening the door to grunge and rock—think Nirvana, Soundgarden, Radiohead, and Queen.
For years, Soheill played in rock bands, but in his late 20s, he started exploring pop and other genres, determined to develop a voice uniquely his own. “When you only listen to one style, you start sounding like other artists,” he told me. Expanding his musical range gave him the freedom to create something more authentic and genuine.
When I asked Soheill what he hopes fans take away from his music, he paused. “That’s a really tough question,” he admitted. For him, the greatest reward comes when his songs give someone the clarity or courage to make a big change in their life.
“Maybe it’s leaving a toxic relationship, or leaving that job they hate. When something in their heart clicks, that’s what gets me. That’s when it feels bigger than just creating a beat at home.”
For Soheill, music isn’t just entertainment—it’s transcendence.
“Music flows through you,” he explained. “I’m just an antenna. When I’m still, when I’m not blocked or stressed, that’s when the ideas start flowing. Some people call it spiritual, some call it religious. For me, it’s just the way music works—it moves through you.”
These days, Soheill balances his life as a music producer and performer. Instead of the nonstop show circuit, he’s challenging himself with a new rhythm: releasing one song a month. When his day job slows down, he channels that energy into the studio, stacking up tracks to maintain momentum. One of those songs—”The Architect”—drops this October. The track reflects on control, ambition, and surrender.
As Soheill puts it, “We try to design the perfect life, but anything can crumble at any moment. The song is about letting go and living in the flow.”
If you haven’t already, check out his striking cover of “Take On Me.” That was the track that first drew me in, and I’ve been following his journey ever since. Soheill is planning more local shows in Nashville and continuing to produce and release music steadily. You can stream his catalog on all major platforms. Be sure to keep an ear out for “The Architect” dropping on October 10th. And while you listen, why not cook a pot of Ghormeh Sabzi? Nothing pairs better with a Persian artist than the comforting flavors of home. Check out the recipe below!
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When it comes to food, Soheill is slightly lactose intolerant, but when it’s the weekend, he’ll make an exception—and otherwise, he’s pretty much an open book.
On the Persian side, nothing beats his mom’s Ghormeh Sabzi. That dish is pure nostalgia, tied to visits home and his cultural roots. On the sweets side, it’s Nutella that brings back childhood memories. He laughed as he remembered the time he got straight A’s in first grade and his mom rewarded him with a giant jar of Nutella: “I thought it was the best gift ever.”
Beyond feeling nostalgic, Soheill really enjoys sushi and Indian cuisine. He prefers to keep his daily meals straightforward and nutritious: starting with eggs and oatmeal sprinkled with cinnamon and honey for breakfast, followed by salads with chickpeas for lunch. For dinner, he and his partner often enjoy stir-fries, taco salads, or grilled dishes. He admits he’s “obsessed” with cashews as a snack—usually buying large three-pound bags from Whole Foods, especially when stressed, which leads him to eat way too many. When it comes to desserts, chocolate is always his favorite. If the menu doesn’t feature chocolate, he’s happy with tiramisu or crème brûlée—but German chocolate cake will always win him over.
And so, as a perfect nod to Soheill, I had to make Korma Sabzi in his honor. Whenever I get the chance to feature a Persian artist, it feels right to bring a taste of home into the mix. Ghormeh Sabzi isn’t just a meal—it’s a whole memory simmering in one pot. A rich stew of fresh herbs, including parsley, cilantro, fenugreek, and scallions, combines with beans, dried limes, and tender meat to create a dish that is earthy, tangy, and bright all at once. For many Persians, it’s the dish that fills the house with the scent of home, always ladled over a mound of fluffy rice and shared around a crowded table. This is the perfect dish as the colder weather starts coming in for the Fall season. Check out the recipe below!
Ghormeh Sabzi (Persian Herb Stew) with Saffron Rice
Ingredients for Ghormeh Sabzi
- 1 pound of stew beef, cut into cubes.
- 1 large onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground turmeric
- 2 cups fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup green onions, finely chopped
- 2 tablespoons dried fenugreek leaves
- 1½ cups canned kidney beans, drained
- 3 dried Persian limes (limoo amani), pierced with a fork
- 4 cups water
- Sea salt and freshly ground black pepper to taste
Ingredients for Saffron Rice
- 2 cups basmati rice
- 3½ cups water
- 2 tablespoons butter
- ½ teaspoon sea salt
- Pinch of saffron threads
- 2 tablespoons hot water
Directions
- Heat 2 tablespoons of oil, sauté onions until golden, add turmeric and meat, sear until
browned. - In another pan, heat 1 tbsp oil. Sauté parsley, cilantro, and green onions 10–15
min. Add fenugreek at the last minute. - Transfer the herbs to the meat. Add water, limes, and beans. Simmer gently.
- Cover and cook on low for 1½–2 hours, until the meat is tender. Add salt and pepper.
- Taste for tanginess; remove or add lime to balance.
- While the Ghormeh Sabzi cooks, prepare the rice. Rinse and soak rice for 30 minutes, then drain.
- Boil rice 7–8 min until slightly tender, then drain.
- Dissolve saffron in hot water.
- Layer rice and saffron in a pot with oil, cover with a towel lid, and steam 30–40 minutes on low.
- Fluff and top with saffron-colored rice before serving.
- Ladle Ghormeh Sabzi beside saffron rice. Serve with pickles or yogurt for a full Persian
experience. Enjoy!
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