Persian Vegetable Casserole (Kukune Sabzi)

Name: Persian Vegetable Casserole (Kukune Sabzi)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6
Ingredients: 2 cups finely chopped leeks, white and green parts; 1 cup romaine lettuce or 1 cup butter lettuce, finely chopped; 1 cup finely chopped parsley; 2 cups finely chopped spinach; 1 cup finely chopped green onion; 1 1/2 tablespoons flour; salt; freshly ground pepper; 1/3 cup chopped walnuts; 8 eggs; 2 tablespoons butter

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Recipe by Sharon123

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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READY IN: 1hr 15mins

YIELD: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

cups finely chopped leeks, white and green parts
1

cup romaine lettuce or 1 cup butter lettuce, finely chopped
1

cup finely chopped parsley
2

cups finely chopped spinach
1

cup finely chopped green onion
1 ¹⁄₂

tablespoons flour
salt
freshly ground pepper
¹⁄₃

cup chopped walnuts
8

eggs
2

tablespoons butter

DIRECTIONS

Heat the oven to 325*F.
Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix.
Beat the eggs well and add to the vegetables.
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.
Makes 4 to 6 servings.

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