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
  • handful of cranberries (optional)
  • yoghurt (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 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). 

READ MORE

Iranian Vegetable Stew Top Reviews

Anthony - 28th November 2020

Changed it slightly as I put it in the slow cooker and used Cavalo Nero Kale instead of Spinach! Worked a treat

Anthony - 28th November 2020

Changed it slightly as I put it in the slow cooker and used Cavalo Nero Kale instead of Spinach! Worked a treat

Anthony - 28th November 2020

Changed it slightly as I put it in the slow cooker and used Cavalo Nero Kale instead of Spinach! Worked a treat

Julie - 28th November 2020

Nice warming flavours & the Cranberries gave it a delicious sweetness, served it with warm crusty bread.

Julie - 28th November 2020

Nice warming flavours & the Cranberries gave it a delicious sweetness, served it with warm crusty bread.

Hana - 27th November 2020

Humble, tasty, healthy, our tea.

Hana - 27th November 2020

Humble, tasty, healthy, our tea.

Estelle - 27th November 2020

Absolutely delicious. It is on my repeat order

Estelle - 27th November 2020

Absolutely delicious. It is on my repeat order

Estelle - 27th November 2020

Absolutely delicious. It is on my repeat order

Viv - 27th November 2020

firm favourite

Viv - 27th November 2020

firm favourite

Viv - 27th November 2020

firm favourite

Jeannette - 26th November 2020

Very spicy but with sweet cranberries

Abi - 26th November 2020

My 'go to' dish

Abi - 26th November 2020

My 'go to' dish

Rachel - 25th November 2020

Cooked a little longer as potatoes still a little hard. Lemon and yogurt really enhances a gorgeous dish

Tanvi - 25th November 2020

Lorin - 25th November 2020

Lorin - 25th November 2020

READ MORE

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

CLAIM YOUR £3 TRIAL BOX