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

Anna - 21st September 2020

So warm and delicious! Favourite

Anna - 21st September 2020

So warm and delicious! Favourite

natalie - 21st September 2020

Used a pre-chopped squash and sweet potato mix as couldnt be bothered preparing the squash myself. Used spinach instead of kale. Skipped the cranberries. Left on the hob to cook for about an hour with the lid on then 30 mins without the lid. Was lovely with freshly made crusty bread.

natalie - 21st September 2020

Used a pre-chopped squash and sweet potato mix as couldnt be bothered preparing the squash myself. Used spinach instead of kale. Skipped the cranberries. Left on the hob to cook for about an hour with the lid on then 30 mins without the lid. Was lovely with freshly made crusty bread.

Tonya - 18th September 2020

This has a real kick to it! Loved it. You could substitute the vegetables if you prefer very easily.

Tonya - 18th September 2020

This has a real kick to it! Loved it. You could substitute the vegetables if you prefer very easily.

Sinéad - 16th September 2020

So tasty and so easy to make!

Sinéad - 16th September 2020

So tasty and so easy to make!

Angela - 15th September 2020

. Be sure to roast butternut squash beforehand

Angela - 15th September 2020

. Be sure to roast butternut squash beforehand

Chris - 13th September 2020

This was absolutely delicious. Like other comments, this was never going to cook the potatoes and butternut squash in the times quoted, so I roasted the diced up veg for around 25 mins in the oven then followed the recipe times from there. Everything cooked perfectly. Some comments saying this was watery and tasteless. I didn’t find it water at all and was full of flavour. Will definitely be having this one again.

Chris - 13th September 2020

This was absolutely delicious. Like other comments, this was never going to cook the potatoes and butternut squash in the times quoted, so I roasted the diced up veg for around 25 mins in the oven then followed the recipe times from there. Everything cooked perfectly. Some comments saying this was watery and tasteless. I didn’t find it water at all and was full of flavour. Will definitely be having this one again.

Darren - 11th September 2020

I’d definitely eat this again. Really tasty, really healthy. Would recommend some chunky bread to mop up all those juices.

Darren - 11th September 2020

I’d definitely eat this again. Really tasty, really healthy. Would recommend some chunky bread to mop up all those juices.

Kane - 11th September 2020

Optional cranberries and lemon definitely make the dish

Kane - 11th September 2020

Optional cranberries and lemon definitely make the dish

Desmond - 11th September 2020

Very Tasty ????

Desmond - 11th September 2020

Very Tasty ????

Abigail - 11th September 2020

I love this recipe. I cook it over and over again x

Abigail - 11th September 2020

I love this recipe. I cook it over and over again x

READ MORE

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

CLAIM YOUR £3 TRIAL BOX