Persian Vegetable Casserole (Kukune Sabzi)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This meal-in-itself makes a great party dish with a side of yogurt. From the Simply Natural Café Organic Restaurant in Miami Fla. They have a wonderful menu of organic, vegetarian and vegan dishes. I have not made this but it sounds yummy so put here for safekeeping. Adapted from “In a Persian Kitchen” by Maideh Mazda .

Ingredients Nutrition


  1. Heat the oven to 325*F.
  2. Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix.
  3. Beat the eggs well and add to the vegetables.
  4. Melt the butter in a 9 inch cake pan and pour the vegetable mixture into it. Bake 1 hour or until the top is crisp and brown.
  5. Makes 4 to 6 servings.
Most Helpful

Made a nice brunch served with side warm whole grain bread. We really liked the taste and texture the walnuts gave this meal. Made as written baking in a spring form pan, think next time might play with step 3 and put the veggies in the pan and then pour the egg over the top instead of mixing in a bowl before panning. Thanks for the post.

Debbwl February 06, 2011