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 for 2 servings:

  • 150g potatoes
  • 1 small butternut squash
  • 1 onion
  • 3 tomatoes
  • 150g spinach
  • 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 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

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

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Iranian Vegetable Stew Top Reviews

Hayley - 6th June 2020

Spicier than I though it would be... definitely add the yoghurt! Utterly delicious though!

Hayley - 6th June 2020

Spicier than I though it would be... definitely add the yoghurt! Utterly delicious though!

Julie - 6th June 2020

This was really nice but I did modify it a bit.

Julia - 6th June 2020

Real easy to prepare then sat with glass of wine as set oven on timer for required time. Really delicious and the tip for adding the cranberries and yoghurt to serve was a great idea as made big difference to the overall dish. Even tho was for 2/3 people it made enough for small family and the ingredients were not expensive. My fella is really impressed with my new culinary skills and it’s great recreating dishes I’ve had on holidays

Julia - 6th June 2020

Real easy to prepare then sat with glass of wine as set oven on timer for required time. Really delicious and the tip for adding the cranberries and yoghurt to serve was a great idea as made big difference to the overall dish. Even tho was for 2/3 people it made enough for small family and the ingredients were not expensive. My fella is really impressed with my new culinary skills and it’s great recreating dishes I’ve had on holidays

Jacqueline - 5th June 2020

Very warming, a great winter warmer.

Jacqueline - 5th June 2020

Very warming, a great winter warmer.

Caroline - 5th June 2020

Love this a staple go to meal. Never fails.

Karen - 5th June 2020

Very impressed with this, it has a nice heat to it without being overpowering. I'd definitely cook it again.

Karen - 5th June 2020

Very impressed with this, it has a nice heat to it without being overpowering. I'd definitely cook it again.

Linda - 5th June 2020

Loved the combination of flavours and textures in this one. Very tasty. I actually used it as an accompaniment to some empanadas I'd made but it was also satisfying in its own right. Delicious.

Wendy - 4th June 2020

Fabulous

Wendy - 4th June 2020

Fabulous

Rachel - 4th June 2020

Used sweet potato instead of butternut squash. Very tasty, lots of flavour. Greek yoghurt goes very well with it.

Rachel - 4th June 2020

Used sweet potato instead of butternut squash. Very tasty, lots of flavour. Greek yoghurt goes very well with it.

Debbie - 3rd June 2020

This was my first time using one of the recipes. Impressed with how easy it was!

Leslie - 3rd June 2020

Not my cup of tea in terms of flavour but my partner said it was the best stew he's had. Easy to cook.

Kayleigh - 2nd June 2020

Bland

Michelle - 2nd June 2020

This was very tasty and filling.

Michelle - 2nd June 2020

This was very tasty and filling.

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