Persian-style vegetable casserole

(9 ratings)

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Persian-style vegetable casserole
Persian-style vegetable casserole
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Persian-style vegetable casserole is a warming dish that the whole family can enjoy together. Combining carrot, onion and celery together with a whole heap of other freshly prepared vegetables, this casserole is infused with cumin seeds and chilli flakes.


  • 200g giant couscous
  • 75g craisins
  • 3tbsp sunflower oil
  • 1 small/ 500g celeriac, peeled and cut into 2cm chunks
  • 1 large carrots, cut into small chunks
  • 2 red onions, roughly chopped
  • 2 sticks celery, sliced 1cm thick
  • 2tbsp coriander seed, crushed
  • 2tsp cumin seed, crushed
  • 1/2tsp chilli flakes
  • 100g dried apricots, quartered
  • pinch saffron (about 1/3 of a 0.4g pack) soaked in 750ml boiling water
  • 1tbsp low-salt vegetable stock powder
  • 1 small butternut squash, peeled and cut into 2.5cm chunks
  • 200g baby aubergines, halved
  • Juice of 1 lemon
  • Small bunch of mint, leaves only,
  • 30g toasted flaked almonds

Turn this vegetable casserole into a meat feast by adding leftover meat like chicken or beef into the pot at the last minute to heat through


  1. Mix the couscous and craisins in a large bowl. Cover with 750ml boiling water, stir, cover and leave for 20 mins. Drain.
  2. Meanwhile, heat half the oil in a large heavy-based pan or casserole, add the celeriac and cook for 5 mins, until golden. Transfer to a bowl, add remaining oil to the pan, with the carrot, onion and celery, cook for 5 mins, stirring. Add the dry spices and apricots and cook for a further 2 mins. Mix the saffron water with the stock powder and add to the pan. Bring to a boil, cover and simmer for 10 mins.
  3. Add the squash and baby aubergines, stir to coat, cover and cook for a further 10 mins. Stir through the lemon juice, season to taste, then scatter over the soaked couscous. Cook over a gentle heat for 5 mins, until piping hot. Serve scattered with a few mint leaves and almonds.

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