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)
READ MORE

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). 


READ MORE

Iranian Vegetable Stew Top Reviews

Barbara - 5th June 2020

Best stew I’ve ever had! So tasty

Barbara - 5th June 2020

Best stew I’ve ever had! So tasty

Kate - 4th June 2020

A little too spicy for the children but really good all ingredients that I have in the house

Kate - 4th June 2020

A little too spicy for the children but really good all ingredients that I have in the house

Barbara - 4th June 2020

We used sweet potato instead of squash

Barbara - 4th June 2020

We used sweet potato instead of squash

Aisling - 2nd June 2020

one of the best stews I’ve ever had !!

Aisling - 2nd June 2020

one of the best stews I’ve ever had !!

Rachael - 27th May 2020

Really tasty and something different. I used roasted baby new potatoes which worked well.

Rachael - 27th May 2020

Really tasty and something different. I used roasted baby new potatoes which worked well.

Katie - 27th May 2020

Loved it

Katie - 27th May 2020

Loved it

Jenny - 21st May 2020

Amazing I added chicken but omg lovely

Jenny - 21st May 2020

Amazing I added chicken but omg lovely

Amanda - 20th May 2020

Yummy

Donna - 17th May 2020

Not a favourite of ours at all. Not to our taste unfortunately

Leanne - 15th May 2020

This was amazing! The yoghurt & lemon make it even nicer...

Leanne - 15th May 2020

This was amazing! The yoghurt & lemon make it even nicer...

Lauren - 14th May 2020

Very nice. I used sweet potato one time as I didn’t have potatoes

Daniel - 14th May 2020

Tasty and a nice change from normal.

READ MORE

Claim your £3 trial box containing 4 recipe kits, including Iranian Vegetable Stew

CLAIM YOUR £3 TRIAL BOX