Persian-style vegetable casserole 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.

Ingredients

• 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

Method

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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