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 4 servings:

  • 350g potatoes
  • 1 large butternut squash
  • 1 large onion
  • 5 tomatoes
  • 250g spinach
  • handful of cranberries (optional)
  • yoghurt (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 Top Reviews

Adnan - 29th November 2020

Double up on the ras el hanout to spice it up

Donna - 27th November 2020

Easy peasy Beautiful flavours

Donna - 27th November 2020

Easy peasy Beautiful flavours

Julia - 25th November 2020

So simple as I just put it all in slow cooker and it was the best stew I have had in ages

Julia - 25th November 2020

So simple as I just put it all in slow cooker and it was the best stew I have had in ages

Lauren - 24th November 2020

If you have leftovers blend them down to make a tasty soup.

Lorraine - 24th November 2020

Just a bit bland for us....think I was expecting spicier! Not awful, we ate it and enjoyed it but probably wouldn’t re-order this one

Martin - 24th November 2020

Fantastic flavours. Can be cooked with meat, but doesn't need it.

Martin - 24th November 2020

Fantastic flavours. Can be cooked with meat, but doesn't need it.

Sarah - 22nd November 2020

Nice and tasty. Found I needed to cook for longer as veg still hard.

Rochelle - 19th November 2020

Added a little more spice and all the family enjoyed it.

Rochelle - 19th November 2020

Added a little more spice and all the family enjoyed it.

Ian - 17th November 2020

Add 2 chicken breasts for a slightly different version. Delicious!

Ian - 17th November 2020

Add 2 chicken breasts for a slightly different version. Delicious!

Jade - 17th November 2020

I added diced beef was very taste

Jade - 17th November 2020

I added diced beef was very taste

Natasha - 16th November 2020

Didn't mind this, was a bit like a spicy vegetable tomato soup. I replaced squash with carrots. Next time I'll do this in the slow cooker

R - 15th November 2020

To much cardamom

Stephanie - 14th November 2020

Maybe parboil potatoes before adding

Karen - 12th November 2020

Always buy this hearty healthy and delicious

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