Persian Fruit and Vegetable Casserole

Persian Fruit and Vegetable Casserole
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 1:15 h
  • Ready In : 1:30 h

The recipe

This Persian Fruit and Vegetable Casserole is filling and satisfying and packed full of healthy ingredients, including our Persian Spice Mix.  Serve with flatbread, typical of the region.


  • 2 tbsp ghee or vegetable oil
  • 400g white onion, sliced
  • 2 garlic cloves, crushed
  • 2 apples, cored and sliced
  • 300g aubergine, peeled and sliced
  • 200g carrot, sliced
  • 3 medium tomatoes, skinned and sliced
  • 500g waxy potatoes, sliced
  • 160g dried prunes
  • 140g dried apricots
  • 1tsp Persian Spice Mix
  • ½ tsp turmeric powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp pomegranate molasses
  • ½ tsp saffron threads, dissolved in 1 tbsp hot water
  • 1 tbsp sumac powder
  • 50g walnuts quarters and pistachio nuts, dry fried for 2 minutes
  • juice of ½ lime
  • fresh herbs (coriander, parsley or dill), roughly chopped as a garnish


Step 1

Preheat the oven to 200°C/Gas Mark 6.

Step 2

Heat the ghee or oil in a large ovenproof casserole. Layer the ingredients in the following order: onion, garlic, apple, aubergine, carrot, tomatoes, potatoes, prunes and apricots. Pour the pomegranate molasses and the saffron water over the top and then sprinkle the Persian spice mix, turmeric, salt, pepper and sumac.

Step 3

Cover and cook in the oven for about 1 hour, until the vegetables are tender. Add a little water if required and then cook uncovered for 10-15 minutes. Sprinkle the dry fried nuts and fresh herbs over the casserole and serve.

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