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)
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

Clancy - 3rd July 2020

Aromatic and warming. We stopped the squash for parsnip which brought a lovely sweetness to the dish

Clancy - 3rd July 2020

Aromatic and warming. We stopped the squash for parsnip which brought a lovely sweetness to the dish

Susan - 1st July 2020

Loved this. Easy to prepare. Used up some leftover vegetables.

Susan - 1st July 2020

Loved this. Easy to prepare. Used up some leftover vegetables.

Sally - 30th June 2020

So tasty! Loved by hubby and son too. I added a little extra potato & squash as I cooked for three. I also admit to adding chicken, as we are meat eaters. Delicious and have already recommended-ordered.

Andy - 30th June 2020

Samantha - 29th June 2020

Samantha - 29th June 2020

Charlie - 29th June 2020

Bit too sweet for me, but again the husband liked it

David - 29th June 2020

Absolutely gorgeous, very tasty with just a tiny kick. Simple to make, even hubby managed single handed....

David - 29th June 2020

Absolutely gorgeous, very tasty with just a tiny kick. Simple to make, even hubby managed single handed....

Claire - 29th June 2020

Omg wow this was absolutely gorgeous you could even have it with rice xx we added peas

Claire - 29th June 2020

Omg wow this was absolutely gorgeous you could even have it with rice xx we added peas

Gill - 29th June 2020

Spicy, warming dish. Not as tasty as some of the others, but still nice.

Caz - 28th June 2020

We've had this twice and it didn't disappoint second time round. Definitely recommend having some crusty bread to soak up the lovely gravy

Lucy - 28th June 2020

Very tasty dish would get again

Lucy - 28th June 2020

Very tasty dish would get again

Julie - 27th June 2020

Tasted really nice

Julie - 27th June 2020

Tasted really nice

Bartek - 27th June 2020

As usual it made more than two portions, closer to 4. Can't complain because leftovers for dinner isn't a bad thing. The next day I added more spinach and some chickpeas too, found it quite liquidy so it was better the next day when I was able to reduce it from a soup to a stew.

READ MORE

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

CLAIM YOUR £3 TRIAL BOX