Persian-Style Vegetable Casserole Recipe

Ingredients For Persian-Style Vegetable Casserole Recipe

• 200 gram Giant couscous
• 75 gram Craisins
• 3 tablespoon Sunflower oil
• 500 gram 1 small/celeriac, peeled and cut into 2cm chunks
• 1 Large carrots, cut into small chunks
• 2 Red onions, roughly chopped
• 2 stick Celery, sliced 1cm thick
• 2 tablespoon Coriander seed, crushed
• 2 teaspoon Cumin seed, crushed
• 0.5 teaspoon Chilli Flakes
• 100 gram Dried apricots, quartered
• 750 pinch Saffron soaked in ml boiling water
• 1 tablespoon Low salt vegetable stock powder
• 2.5 centimeter 1 small butternut squash, peeled and cut into chunks
• 200 gram Baby aubergines, halved
• 1 Juice lemon
• bunch Small bunch of mint, leaves only