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    You are in: Home / Recipes / Persian Vegetable Casserole (Kukune Sabzi) Recipe
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    Persian Vegetable Casserole (Kukune Sabzi)

    Persian Vegetable Casserole (Kukune Sabzi). Photo by Debbwl

    1/1 Photo of Persian Vegetable Casserole (Kukune Sabzi)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sharon123's Note:

    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 .

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    Units: US | Metric


    1. 1
      Heat the oven to 325*F.
    2. 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. 3
      Beat the eggs well and add to the vegetables.
    4. 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. 5
      Makes 4 to 6 servings.

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    Ratings & Reviews:

    • on February 06, 2011


      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.

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    Nutritional Facts for Persian Vegetable Casserole (Kukune Sabzi)

    Serving Size: 1 (924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 314.2
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 7.4 g
    Cholesterol 387.2 mg
    Sodium 227.0 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 3.2 g
    Sugars 3.2 g
    Protein 16.5 g

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