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 Tomato Paste pot and a Mushroom Stock 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
  • Tomato Paste
  • Mushroom Stock

Your shopping list:

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

Our 30 minute recipe

  • 1.

    Heat the oven to 220C/200 fan/gas 7 and boil a full kettle.

    Heat some oil in a large (oven-proof) dish over medium heat and fry the onion for 2 mins. 

  • 2.

    Add the spices

    Add the potatoes and butternut squash to the onions (add more oil if needed).

    Add the RAS EL HANOUT with a splash of water (50ml). Stir well and let it cook on a low heat for 5 mins. Stir in the TOMATO PASTE. 

  • 3.

    Add the stock

    Add the MUSHROOM STOCK pot with 350ml boiling water.

    Add the tomatoes and dried cranberries (optional) to the pot. Bring it to the boil, then turn down the heat to medium-low and let it simmer for 5 mins. 

  • 4.

    Pop it in the oven

    Stir in the spinach, then cook the dish in the oven (no lid) for 15 mins, or until the vegetables are soft. 

  • 5.


    Serve the stew with some yoghurt on the side and a squeeze of lemon (optional). 


Iranian Vegetable Stew Reviews

BASED ON 4189 reviews

Kerry - Jun 17, 2019

Love this! I added chicken thighs.

James - Jun 15, 2019

Loverly rainy night meal. Full of flavour.

Jane - Jun 15, 2019


Zoe - Jun 14, 2019

Really good flavours but could’ve done with a thicker sauce. I served it with wholemeal toasted pitta breads to fill us up.

Diane - Jun 14, 2019

So delicious. Warm and spicy. Real comfort food.

Karina - Jun 14, 2019

Great taste, added in some chickpeas to get some protein in as well :)

Rachel - Jun 13, 2019

Such a simple recipe but divine!

Donna - Jun 13, 2019

Brilliant winter warmer dish, however I had to cook it for far longer than suggested in the recipe

David - Jun 13, 2019

Absolutely gorgeous tasty simple easy to make

Sarah - Jun 13, 2019

Absolutely scrummy

Annie - Jun 13, 2019

Tasty, quite spicy and nice and low in calories!

Keli - Jun 13, 2019

It was nice but not what I expected

Tony - Jun 13, 2019


Melissa - Jun 13, 2019

Loved this. Very colourful too. Pleasing to the eye and tasty made it very yummy indeed.

Theresa - Jun 12, 2019

Delicious the squeeze of lemon and dollop of yogurt certainly adds to the overall taste.I added a red pepper and a carrot. Any root veg would work well, pretty spicy but I will defo do this again .

Jaycie - Jun 12, 2019

I’m not a veggie but this wasn’t exciting enough for me, pleasant taste but not my cup of tea. Also think it needs a longer cooking time for the vegetables to soften up enough.

Lucy - Jun 12, 2019


Pamela - Jun 11, 2019

Delicious served with a raisin and walnut sourdough bread delicious

Janet - Jun 11, 2019

I found this disappointing. The timing given wasn't long enough for the butternut squash and the overall dish was kind of bland. The addition of yoghurt helped, but I won't be getting this one again.

Monika - Jun 08, 2019


Michael - Jun 07, 2019

Very disappointing. Thin and bland. One star for being easy.

Brian - Jun 07, 2019

Because I prefer potatoes soft, I slow cooked potatoes and butternut squash for longer. Actually I cooked this dish with the butter chicken - they went well together.

Cheryl - Jun 07, 2019

Absolutely gorgeous!

Donna - Jun 05, 2019

Delicious! Loved the warm depth of the dish.

Penny - Jun 05, 2019

The stew was incredible so tasty and filling...served with slices of ciabatta...

Hocine - Jun 05, 2019

Disappointing. Lacking flavour, lacking substance, needs a protein to make it a balanced meal, as this is just some starches and and some spices

Kirsti - Jun 04, 2019

Lovely flavours.

Hannah - Jun 03, 2019

Really easy and tasty! Winner with all the family :)

Georgi - Jun 03, 2019

Not for us

Kevin - Jun 03, 2019

We Loved this - I put some chicken in (sorry!) and blended the remainder for soup the next day.

Joana - Jun 02, 2019

Compared to the other two recipes i’ve cooked so far it felt less spectacular

Julie - Jun 02, 2019


Paul - Jun 01, 2019

We again used courgette in place of butternut squash and it was fantastic

Angela - Jun 01, 2019

Very tasty, spicy.

Colin - May 31, 2019

My husband picked this recipe and I wasn't overly keen but it was delicious.

Sam - May 31, 2019

Nice and fresh

Tracey - May 31, 2019

If you like spice you will like this

Lucy - May 30, 2019

Very bland

Anna - May 30, 2019

So delicious

Dion - May 30, 2019

Very flavourful and has a nice spicy kick to it

Dion - May 30, 2019

Very flavourful and has a nice spicy kick to it

Matina - May 30, 2019

Very tasty I would add chickpeas next time!!

Kathryn - May 29, 2019

Took so long to cook and was bland

Janet - May 29, 2019

Lovely flavours.

Emma - May 29, 2019

I've got to say this was so easy. And absolutely gorgeous. A real hearty meal. Could easily add meat if you prefer meat

Clare - May 29, 2019


Victoria - May 28, 2019

A little spicy

Sanjana - May 27, 2019

Really loved it. Served four easily made on a cast iron skillet

Suzanne - May 27, 2019

Very tasty and easy to change the veg to suit your taste

Habib - May 27, 2019

Good hearty meal. I cooked it for 30mins in oven as potatoes needed more time according to previous reviews. Still tasty. Next time I'll add garlic and some extra spice


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