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)
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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 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). 

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Iranian Vegetable Stew Top Reviews

George - 12th July 2020

Family favourite

George - 12th July 2020

Family favourite

Jonathan - 11th July 2020

Really tasty and very very filling!

Jonathan - 11th July 2020

Really tasty and very very filling!

Charlotte - 9th July 2020

Wouldn't buy again. Weird taste

Michaela - 30th April 2020

A definite favorite

Helen - 7th July 2020

Surprisingly delicious! Takes around 30 mins longer in the oven than is stated on the recipe card, but really tasty :)

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Jack - 4th July 2020

Add beef and you have a dream stew lovely bit of spice

Douglas - 31st March 2020

My favourite

Catherine - 4th July 2020

Bit dull, felt like just a side

Sarah - 4th July 2020

Better with yoghurt added. I felt needed more veg would add carrot or sweet potato next time

Tracey - 4th July 2020

This was absolutely gorgeous will definitely be making this again!

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.

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