Scheherazade Casserole
Dive into the enchanting flavors of the Middle East with this Scheherazade Casserole, a soul-warming masterpiece perfect for family dinners or meal prep. Featuring a fragrant medley of ground lamb (or beef) seasoned with cinnamon, cumin, coriander, and paprika, this dish is layered with tender sautéed eggplant, zucchini, and fluffy basmati rice. A rich tomato base ties these bold ingredients together, while optional additions like tangy feta cheese and crunchy slivered almonds deliver a burst of texture and flavor. With just 20 minutes of prep and a bake time that melds the spices to perfection, this casserole is an effortless way to bring a taste of Arabian nights to your dinner table. Ideal for fans of hearty, one-pan meals, this recipe will transport your taste buds to a world of savory, aromatic delights.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 pound ground lamb (or beef)
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons tomato paste
- 14 ounces chopped tomatoes (canned)
- 1 cup low-sodium chicken or vegetable broth
- 1 medium, diced eggplant
- 1 medium, diced zucchini
- 2 cups cooked basmati rice
- 2 tablespoons, chopped fresh parsley
- 0.25 cup slivered almonds (optional)
- 0.5 cup, crumbled feta cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
Add the ground lamb (or beef) to the skillet and cook until browned, breaking it apart with a spoon.
Stir in the cinnamon, cumin, coriander, paprika, salt, and black pepper, coating the meat evenly with the spices.
Mix in the tomato paste, chopped tomatoes, and chicken or vegetable broth. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
While the meat mixture is simmering, in another skillet, heat a tablespoon of olive oil (optional) and sauté the diced eggplant and zucchini until tender, about 8-10 minutes.
Combine the cooked basmati rice, sautéed vegetables, and meat mixture in a large mixing bowl. Mix until evenly incorporated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Optional: Sprinkle the slivered almonds and crumbled feta cheese on top for added texture and flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes until lightly browned on top.
Garnish with fresh parsley before serving. Serve warm.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
