This simple one-pot meal is bursting with flavours of the Middle-East. Our authentic blend of Ras el Hanout is this party's host with ginger, cardamom, cinnamon, nutmeg and allspice and many more ingredients coming into play. These lay down the sweetness and sharpness to this flavoursome stew while the roasted tomato paste and a bold mushroom stock add depth to this flavour party. There's even more reason to celebrate, it's only a tiny 250 calories per person with a very healthy bunch of tasty winter vegetables. 

Cook our delicious Iranian Vegetable Stew in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Iranian Vegetable Stew. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ras El Hanout pot, a Mushroom Stock pot and a Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Iranian Vegetable Stew in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Ras El Hanout
  • Mushroom Stock
  • Tomato Paste

Your shopping list:

small butternut squash
Greek yoghurt(optional)
of dried cranberries(optional)

Our 30 minute recipe

  • 1.

    Heat the oven to 220C/200C fan/gas 7. Heat a large casserole dish or a deep roasting pan over medium heat on the hob. Put enough oil in the pan to cover the entire base. Once the oil is hot, fry the onion for 2 mins. Bring 500ml of water to the boil in a kettle.

  • 2.

    Add the potatoes and butternut squash to the onions and stir well. Add more oil if the vegetables start sticking to the pan. Then add the Ras el Hanout to the pan stirring so all vegetables are fully coated in the spices. Add a splash (50ml) of water and then let it cook on a low heat for 5 mins.

  • 3.

    Add the Tomato Paste and stir it in thoroughly. Add the Mushroom Stock and the 350ml of boiled water to the dish. Stir until mixed through.

  • 4.

    Add the tomatoes and dried cranberries to the dish (if using). Bring to the boil, turn down the heat and simmer for 5 mins until the potatoes are semi-cooked. Stir through the spinach, then pop the dish in the oven uncovered for 15 mins until the sauce has thickened and the vegetables are soft.

  • 5.

    Remove from the oven and serve with a dollop of yoghurt on the side and a squeeze of lemon (if using)


Iranian Vegetable Stew Reviews

BASED ON 1543 reviews

Jayne - Sep 25, 2018

Delicious with pan fried lamb steaks finished off in the stew

Maria - Sep 25, 2018


Jessica - Sep 25, 2018

A little too spicy

Julie - Sep 24, 2018

Lovely and tasty but too spicy for me without the yogurt. Nice and easy to make.

Julie - Sep 23, 2018

Really loved this!

Victoria - Sep 23, 2018

We added sausages which made it really tasty

Paul - Sep 22, 2018

A really warming dish, fantastic flavours. This will be a regular dish for me in the colder months.

Sarah - Sep 22, 2018

Lovely veg stew, just add chicken tikka or meatballs if you want meat.

Rachel - Sep 21, 2018

Sauce was nice just too much vegetables. Could do with some meat.

Caroline - Sep 21, 2018

Unable to use as partner has mushroom allergy

Dani - Sep 20, 2018

A bit spicy so i had to add lots of yoghurt, but i think it actually made it nicer

Jane - Sep 20, 2018

Love it!

Jennifer - Sep 20, 2018

Delicious as ever!

Justine - Sep 19, 2018

Good but I won't take it again

Jane - Sep 19, 2018

Just cooked this as my first dish & it was delicious. All the veg came from allotment. I left out cranberries, and at first thought it was a little watery, but had a flatbread with it to soak it up. Yum! Just enough spices to be warming in the winter. Will definitely be having this again.

Jane - Sep 19, 2018

Stir fried some turkey added just before the spinach was delicious

Andrew - Sep 19, 2018

Lovely meal but needed some sort of side with it. I cooked pork loin

Heather - Sep 19, 2018

Good flavours, although a little watery, wants something to thicken up stew.

David - Sep 18, 2018

Very nice even the kids devoured it added some chicken to it though

Laura - Sep 17, 2018

Too spicy for me, fun to cook though

Jack - Sep 17, 2018

Ok. Not a fav though

Donna - Sep 16, 2018

Perfect for Autumn, very warming, aromatic and slightly fruity with the cranberries. Easy to cook but took slightly longer than the recipe said. Loved it!

Donna - Sep 16, 2018

Was a little too peppery for my liking but partner enjoyed it.

Hafsah - Sep 15, 2018

Great first dish to try the simply cook process. It was very easy to cook as it all went into 1 pot, the only thing that was a little tedious was peeling and cutting up the butternut squash which was something I've never done before so thankyou for introducing me and my 3year old to some new vegetables. He finished his plate which is a great accomplishment!!!

Andrew - Sep 15, 2018

Different, full of flavour, perfect for a rainy evening.

Lauren - Sep 14, 2018

Delicious. Nice spice to it

Stacey - Sep 14, 2018

We added chicken kids over it & loved the left overs with fresh bread the day after

Jason - Sep 14, 2018

Who knew such basic ingredients could be so full of flavour!

Denise - Sep 14, 2018

OK, not as good as some dishes!

Francesca - Sep 13, 2018

Really good veggie dish. Used sweet potatoes instead of butternut squash. Cooked for longer than recipe advised.

Anne - Sep 13, 2018

Was lovely, can get away with putting more potato or veg in as there was lots of sauce.

Stephen - Sep 13, 2018

Loved it. I left it overnight in the fridge to further enhance the flavours, really tasty.

Nicola - Sep 12, 2018

yum yum yum

Sandra - Sep 12, 2018

Delicious. Cooked this for myself and a guest and cannot wait to prepare it for my husband I know he will love it.

Gillian - Sep 11, 2018

Underwhelming! Not very flavoured! More of a side dish. Served with garlic mash pots to try to make a meal.

Wendy - Sep 11, 2018

Tasty but felt like it was missing something so I put pomegranate seeds in to give it a pop of flavour. Spinach a little overcooked and it looked a strange colour but wasn't a bad dish.

Samuel - Sep 11, 2018

Lovely flavour

Paul - Sep 10, 2018

Cooked exact as recipe but potatoes hard, tomatoes and Spinach over cooked. Taste ok but looked nothing like your picture.

Laura - Sep 10, 2018

We had this with rice & naan bread. Really tasty. A lovely way to have a meat free meal.

Michelle - Sep 09, 2018

Very tasty and enjoyable

Rebecca - Sep 09, 2018

This is a favourite!!

Martin - Sep 08, 2018


Donald - Sep 08, 2018

Nice - bit spicy!!

Victoria - Sep 08, 2018

I can’t cook but this was so simple and filling, it does have a slightly hotter spice than I expected which was lovely, maybe rate med. I’m Sharing it with family again - love this

Alessandra - Sep 07, 2018

Lovely, tasted really nice

John - Sep 05, 2018

So much flavour

Barbara - Sep 04, 2018

Spicy tasty even my partner loved it even though it was a veggie dish.

Michelle - Sep 04, 2018

Love it well nice

June - Sep 04, 2018


Eyvonne - Sep 03, 2018

I really enjoyed this, it’s quick and easy to make and very tasty, went really nice with some pan fried chicken


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