🍽️Roasted Vegetables

Herb-Roasted Persian-Style Vegetables (Sabzijat Kabab Shodeh)

Name: Herb-Roasted Persian-Style Vegetables (Sabzijat Kabab Shodeh)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Roasted Vegetables
Ingredients: 6 medium tomatoes, peeled and sliced; 3 medium potatoes, sliced lengthwise; 3 medium red onions, sliced lengthwise; 2 celery stalks, thinly sliced; 1½ tablespoons fresh dill, finely chopped; 1 teaspoon fresh mint, finely chopped; ⅓ cup fresh parsley, chopped; 2 cloves garlic, minced or crushed; ¼ cup (60 ml) olive oil; Salt and freshly ground black pepper, to taste

"Elevate your table with this aromatic masterclass in Persian roasting, where garden-fresh herbs and succulent vegetables harmonize in a single-dish celebration of flavor."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

6 medium tomatoes, peeled and sliced
3 medium potatoes, sliced lengthwise
3 medium red onions, sliced lengthwise
2 celery stalks, thinly sliced
1½ tablespoons fresh dill, finely chopped
1 teaspoon fresh mint, finely chopped
⅓ cup fresh parsley, chopped
2 cloves garlic, minced or crushed
¼ cup (60 ml) olive oil
Salt and freshly ground black pepper, to taste

🌱 Vegan🌱 Gluten-Free🌱 Plant-Based🌱 Dairy-Free🌱 Mediterranean Diet🌱 Low-Carb⚡ Medium

❤️Health94%

😋Taste88%

🥳Joy85%

👨‍🍳Difficulty30/100

📜 The Story

Sabzijat Kabab Shodeh is a testament to the Persian culinary philosophy of 'Sabzi,' where fresh green herbs are treated as primary ingredients rather than mere garnishes. This dish reflects the traditional Iranian technique of layering seasonal harvest to create a self-basting stew-roast that highlights the natural sweetness of the earth.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

4/10

🌶️Spicy

2/10

🍯Sweet

5/10

🍄umami

6/10

☕Bitter

2/10

✨ Sensory Profile

"A vibrant tapestry of colors where jammy tomatoes melt into golden-edged potatoes, releasing a fragrant cloud of toasted dill and cool mint. The texture transitions from the silky softness of slow-roasted onions to the delicate bite of herb-crusted celery, finishing with a bright, clean aromatic lift."

Chef's Mastery

💡

The Secret

To achieve a truly authentic Persian finish, use a mandoline for the potatoes to ensure they are paper-thin, allowing them to fully absorb the tomato juices and cook in sync with the softer vegetables.

⚠️

Avoid This

Skipping the tomato peeling process; leaving the skins on can result in tough, papery fragments that disrupt the melt-in-your-mouth texture of the finished dish.

❄️

Storage

Best enjoyed fresh, but can be kept in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven to prevent the vegetables from becoming mushy.

Instructions

Preheat the oven to 200°C (392°F). Lightly grease a large oven-safe baking dish with a small amount of olive oil.

Arrange half of the sliced tomatoes in an even layer on the bottom of the dish. This base adds moisture and prevents sticking.

Layer the sliced potatoes, red onions, and celery evenly over the tomatoes, distributing them for even cooking.

Top with the remaining tomato slices, gently pressing them into the vegetables.

In a small bowl, combine the chopped parsley, dill, and mint. Sprinkle the herb mixture evenly over the dish.

Scatter the minced garlic across the vegetables, then season generously with salt and freshly ground black pepper.

Drizzle the olive oil evenly over the entire dish to coat the vegetables.

Bake uncovered for about 30 minutes, or until the vegetables are tender and lightly caramelized. If the potatoes need more time, return to the oven for a few additional minutes until fully soft.