Persian-style vegetable casserole recipe

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serves: 6
Skill: easy
Prep: 15 min
Cooking: 1 hr

Nutrition per portion

Calories 313 kCal 16%
Fat 10g 14%
  -  Saturates 1g 5%
Carbohydrates 58g 16%
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  • 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


    • Mix the couscous and craisins in a large bowl. Cover with 750ml boiling water, stir, cover and leave for 20 mins. Drain.

    • 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.

    • 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.

    Top tip for making Persian-style vegetable casserole

    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

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