Sabzijat Kabab Shodeh (سبزیجات کباب شده) — Persian Herb-Roasted Vegetables

• 700 gRoma tomatoes (cut into 2.5 cm wedges)
• 800 gYukon Gold potatoes (peeled and cut into 2.5 cm chunks)
• 300 gRed onions (cut into 2.5 cm wedges)
• 250 gCelery (sliced into 2 cm pieces (include tender leaves if available))
• 18 gGarlic (6 cloves, finely grated or minced)
• 20 gFresh dill (finely chopped (tender stems included))
• 10 gFresh mint (finely chopped (leaves only))
• 20 gFresh parsley (finely chopped (tender stems included))
• 45 mlExtra-virgin olive oil (3 tablespoons)
• 10 gFine sea salt (about 1 3/4 teaspoons, plus more to taste)
• 2 gFreshly ground black pepper (about 1 teaspoon, plus more to taste)
• 60 mlWater (4 tablespoons, to prevent scorching and help form pan juices)

Instructions

1. 1

   Heat the oven to 200°C (400°F). Place a rack in the middle. Choose a 33×23 cm (13×9 in) roasting dish or rimmed sheet pan; the vegetables should fit snugly in a mostly single layer for good browning. Add the potatoes, red onions, and celery to the pan.

2. 2

   In a bowl, mix the olive oil, grated garlic, salt, and black pepper until the garlic is evenly dispersed. Add the chopped dill, mint, and parsley and stir to form a loose herb paste. Spoon about two-thirds of this mixture over the potatoes, onions, and celery, then toss thoroughly for 1–2 minutes.

3. 3

   Spread the coated vegetables evenly, then tuck the tomato wedges on top and between gaps so their juices drip into the pan while roasting. Dot the remaining herb mixture over the tomatoes. Pour 60 ml (4 tablespoons) water into a corner of the pan (not directly over the herbs) to help build a savory pan sauce.

4. 4

   Roast uncovered for 30 minutes at 200°C (400°F). Remove the pan and use a spatula to turn the potatoes and onions, scraping up any herb-garlic bits from the bottom so they do not burn. Return to the oven and roast for another 25 minutes, until the potatoes are nearly tender.

5. 5

   Increase the oven to 220°C (425°F) and roast 15–20 minutes more, until the potatoes are fully tender and browned at the edges and the tomatoes have collapsed into a glossy, savory sauce. If the pan looks dry at any point, add 1–2 tablespoons water and stir gently to loosen the fond.

6. 6

   Rest the vegetables for 5 minutes to let the pan juices thicken slightly. Taste and adjust with up to 2 g (1/4 teaspoon) additional salt and more black pepper if needed. Serve warm, spooning the tomato-herb pan sauce over the potatoes and celery so every portion gets the concentrated juices.