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:

350g
potatoes
 
1
butternut squash
 
1
large onion
 
5
tomatoes
 
250g
spinach
 
100g
Greek yoghurt(optional)
 
Handful
of dried cranberries(optional)
 
1
lemon(optional)
 
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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 100ml water. 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 400ml 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

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


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Iranian Vegetable Stew Reviews

BASED ON 568 reviews

Beth - Dec 09, 2019

Lovely but far far too spicy for any of my family

Beth - Dec 09, 2019

Lovely but far far too spicy for any of my family

Eileen - Dec 06, 2019

Very tasty will be making again

Sonya - Dec 05, 2019

Didn't like it at all

Sarah - Dec 04, 2019

Very tasty! Used potatoes, carrots and aubergine and cooked in oven for an hour. Topped with hummus- yum!

Gillian - Dec 03, 2019

Not for us....

Graeme - Nov 30, 2019

Very nice. Although I added meatballs to it as well. ????

stephanie - Nov 27, 2019

Was nice but I added chicken didn't just want all veg

Heather - Nov 24, 2019

Took much longer than started to cook. Not unpleasant but not stand out taste.

Philip - Nov 22, 2019

It was ok. Would have been perfect as an accompaniment to a slow cooked lamb shank!

Beckie - Nov 20, 2019

More potato and butternut squash

Simon - Nov 20, 2019

Immense

Laurita - Nov 17, 2019

This recipe is delicious, suitable for both meat eaters and vegetarians. Light but very filling.

Nicky - Nov 17, 2019

Very bitter

Pete - Nov 13, 2019

Delicious!

sonia - Nov 13, 2019

Absolutely delicious

Claire - Nov 07, 2019

Omg this dish is lush definitely a favourite x

Vicki - Nov 07, 2019

Delicious. I did put beef in it too.

Helen - Nov 05, 2019

Super tasty but didn’t take 30 minutes after having to preheat the oven, and the potatoes definitely took longer than estimated

Anne-Katrin - Nov 03, 2019

Super healthy dish! Nice with some plain yoghurt and rice. Our kids however preferred the delicious Simply Cook curries.

colin - Nov 03, 2019

Wow, I probably never would have looked at this in a recipe book but seeing how nice and also simple to cook I thought I would try. Amazing flavour and If my veggie friends come over I have another dish I can serve . Also I think i could substitute or just add things like Cauliflower to add my own thing.

Lorraine - Oct 29, 2019

Loved it and made a soup with left overs, delicious

Kerry - Oct 28, 2019

Beautiful ... none of us vegetarian but we all loved it!!

Nicola - Oct 25, 2019

Much better than I expected. Will deffo order again

Norman - Oct 25, 2019

Greatest

Amanda - Oct 24, 2019

Amazing, all the family loved this one xxx

Isobel - Oct 20, 2019

Didn’t like it

Rosie - Oct 19, 2019

Great taste, but had to add more in than stated!

Andi - Oct 18, 2019

This is a firm favourite with my 14 years old son. He doesn’t miss meat at all when I serve this up!!

Isobel - Oct 17, 2019

Not a favourite

Isobel - Oct 17, 2019

Not a favourite

Caroline - Oct 13, 2019

Lovely flavour, rather ‘thin’ stew but ate with a spoon to ladle up the delicious , if watery sauce.

Sarah - Oct 13, 2019

Beautiful

Sophie - Oct 12, 2019

Added rice as i didn't think it made enough to serve 4.

Olivia - Oct 10, 2019

Gosh this is just offensive to Iranians. Ras el hanout? Wrong country! Butternut squash? Hardly.

Alexandria - Oct 10, 2019

No one really liked it.

Angela - Oct 10, 2019

Had it with roast pork would get again

Karen - Oct 10, 2019

Very filling and tasty

Sharon - Oct 07, 2019

Lovely vegetarian dish, though you could add meat if you wanted to

Hazel - Oct 07, 2019

All except Alfie

Kathryn - Oct 07, 2019

It had a lot more flavour and interest than expected even as a vegetarian dish. Would definitely do it again.

Ronni - Oct 06, 2019

Hearty. I added a can of tomatoes for bulk but was lush. Slightly spiced, but not massively. Added broccoli too.

Simon - Oct 06, 2019

Even better heated up the next day!

Sureshni - Oct 03, 2019

Absolutely loved it!

vanessa - Oct 03, 2019

Beautiful and easy

Kerry - Oct 02, 2019

Excellent didn’t think we would like it as much as we did

Debbie - Oct 02, 2019

Not my favourite but still quite nice

Caroline - Oct 02, 2019

This was good

KATARZYNA - Oct 01, 2019

Very taste

Kathryn - Sep 26, 2019

Won’t bother with this one again. Inedible.

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