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
Read our tried and tested reviews of the best slow cookers.