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 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 Top Reviews

Gavin - 21st September 2020

A bit bland

Helen - 19th September 2020

I added chickpeas in the pan and served with cous cous... delicious!

Helen - 19th September 2020

I added chickpeas in the pan and served with cous cous... delicious!

Annette - 19th September 2020

Really tasty! I would recommend using new potatoes and a little less spinach.

Annette - 19th September 2020

Really tasty! I would recommend using new potatoes and a little less spinach.

Rebecca - 18th September 2020

Surprisingly delicious. Added all the vegetables i had lying around and it came together beautifully. I left mine in the oven for an hour though as the vegetables were perhaps a little to large for the timings here. Will definitely order this one again.

Rebecca - 18th September 2020

Surprisingly delicious. Added all the vegetables i had lying around and it came together beautifully. I left mine in the oven for an hour though as the vegetables were perhaps a little to large for the timings here. Will definitely order this one again.

Sara - 16th September 2020

Really tasty. I added a marrow before putting the stew in the oven, the contrasting texture worked really well. I used dried apricots instead of cranberries as couldn’t get cranberries. Ate this with rice and chicken breast fried in harissa paste. With / without the chicken this was delicious. Will definitely order again. Needed an extra 15 mins or so in the oven with the lid on for the squash and potatoes to tenderise.

Sara - 16th September 2020

Really tasty. I added a marrow before putting the stew in the oven, the contrasting texture worked really well. I used dried apricots instead of cranberries as couldn’t get cranberries. Ate this with rice and chicken breast fried in harissa paste. With / without the chicken this was delicious. Will definitely order again. Needed an extra 15 mins or so in the oven with the lid on for the squash and potatoes to tenderise.

Robert - 14th September 2020

Would suggest cooking for a bit longer than recipe says, for the potatoes to be cooked through and thicken the sauce also more flavour from the spices.

Verity - 11th September 2020

Nothing wrong just not for us

Bobbie - 9th September 2020

Really, really delicious! Our favourite. This is why we recommended Simply Cook to other people and 2 have subscribed.

Bobbie - 9th September 2020

Really, really delicious! Our favourite. This is why we recommended Simply Cook to other people and 2 have subscribed.

Ali - 7th September 2020

This was a very tasty dish, loved it

Ali - 7th September 2020

This was a very tasty dish, loved it

zoe - 4th September 2020

DELICIOUS xx

zoe - 4th September 2020

DELICIOUS xx

Anna - 25th August 2020

Nice meal, something different! Would do again but need to add a few more spices.

Katie - 23rd August 2020

I added lamb to pot 5 minutes before going into oven amazing

Katie - 23rd August 2020

I added lamb to pot 5 minutes before going into oven amazing

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