🍽️Vegetable Dish

Baked Persian Molded Vegetable Casserole (Khorak Ghalebi Sabzijat)

Name: Baked Persian Molded Vegetable Casserole (Khorak Ghalebi Sabzijat)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vegetable Dish
Ingredients: 1 medium onion, finely grated; 3 large eggs, beaten; 3 cloves garlic, minced; 1/4 teaspoon sugar; 1 tablespoon fresh parsley, finely chopped; A small amount of fresh or dried basil, finely chopped; 2 medium zucchini, grated; 2 medium carrots, grated; 2 medium potatoes, grated; 7 tablespoons olive oil or neutral liquid oil, divided; Salt and freshly ground black pepper, to taste

"Elevate your table with this stunning, herb-infused Persian vegetable mosaic that perfectly balances rustic garden flavors with elegant, molded sophistication."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 medium onion, finely grated
3 large eggs, beaten
3 cloves garlic, minced
1/4 teaspoon sugar
1 tablespoon fresh parsley, finely chopped
A small amount of fresh or dried basil, finely chopped
2 medium zucchini, grated
2 medium carrots, grated
2 medium potatoes, grated
7 tablespoons olive oil or neutral liquid oil, divided
Salt and freshly ground black pepper, to taste

🌱 Vegetarian🌱 Gluten-Free🌱 Dairy-Free🌱 Nut-Free🌱 Low Carb⚡ Medium

❤️Health88%

😋Taste84%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

Rooted in the Persian tradition of 'Kuku' and 'Khorak,' this dish represents the Iranian culinary philosophy of transforming humble garden vegetables into sophisticated, herb-rich masterpieces. The term 'Ghalebi' refers to its molded presentation, a technique often used in Persian high-cuisine to elevate domestic ingredients for festive banquet tables.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

4/10

🍄umami

5/10

☕Bitter

2/10

✨ Sensory Profile

"A vibrant mosaic of garden colors yields to a tender, custardy crumb, releasing a fragrant steam of earthy basil and sweet roasted garlic. The exterior offers a delicate, oil-crisped golden crust that provides a satisfying structural snap before melting into the soft, savory vegetable interior."

Chef's Mastery

💡

The Secret

For a superior texture, place the grated zucchini and potatoes in a clean kitchen towel and wring out as much excess moisture as possible before mixing; this prevents the casserole from becoming soggy.

⚠️

Avoid This

Attempting to unmold the casserole immediately after removing it from the oven will cause it to fall apart; the resting period is crucial for the egg proteins to fully set.

❄️

Storage

Keep refrigerated in an airtight container for up to 3 days; for best results, reheat in a 325°F oven to restore the crispness of the edges.

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a non-stick mold or oven-safe baking dish.

In a large mixing bowl, combine the grated onion, beaten eggs, garlic, sugar, parsley, basil, salt, and black pepper. Stir until smooth and evenly blended.

Add the grated zucchini, carrots, and potatoes. Mix thoroughly until the vegetables are evenly coated and the mixture is thick and cohesive.

Pour about half of the oil into the prepared mold, tilting it to coat the bottom evenly.

Spoon the vegetable mixture into the mold, pressing gently to level and compact the surface. Drizzle the remaining oil evenly over the top.

Bake for 40–60 minutes, or until the vegetables are fully tender and the top is set with a light golden color.

Remove from the oven and let rest for 5–10 minutes before unmolding or slicing. Serve warm.