Skip to main content Search
Iranian Vegetable Stew

Iranian Vegetable Stew
3.8 56 ratings
Prep. 15 min
Total 1 h 30 min
6 portions
Sign up for free

Ingredients

  • unsalted butter diced
    50 g
  • onions quartered
    200 g
  • ground turmeric
    ½ tsp
  • cumin seeds
    1 ½ tsp
  • tomato purée
    1 Tbsp
  • waxy Charlotte potatoes peeled, cut in pieces (4 cm)
    600 g
  • butternut squash peeled, cut in pieces (4 cm)
    750 g
  • lime washed, pierced 2-3 times
    1
  • fresh green chilli whole, slit on one side
    1
  • fine sea salt
    1 ½ tsp
  • water
    700 g
  • tomatoes quartered
    4
  • spinach
    150 g
  • dried sour cherries
    15 g
    15 g dried barberries
  • Greek yoghurt for serving

Difficulty

easy

Nutrition per 1 portion

Protein 7.8 g
Energy 1113 kJ / 266 kcal
Fat 9.7 g
Carbohydrates 33.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Middle Eastern 8 recipes
UK and Ireland

You might also like...

Creamy White Beans and Leeks

3.5(28)

20min

Black-eyed Bean Stew with Vegetables

3.9(29)

2u. 10min

Chickpea, Squash and Kale Stew

4.3(128)

45min

Mediterranean Pearl Barley Risotto

3.3(53)

1u.

Garlic and White Bean Stew

3.8(23)

50min

Wintergreen Soup with Quinoa and Black Beans

4.7(26)

1u.

Vegetable and Almond Soup

4.3(11)

45min

Stuffed Courgettes - Zucchine farcite

4.3(40)

1u.

White Bean Salad

4.6(9)

5min

Bean Casserole with Fresh Tuna

4.4(32)

40min

Greek-style Baked Cod with Bulgur Wheat

4.2(91)

1u. 30min

Baby-friendly Potato, Spinach and Pea Curry with Chapatis

4.2(27)

1u. 25min