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...

Pollock with Potatoes, Savoy Cabbage and Citrus Sauce

3.9(10)

1 h

Black-eyed Bean Stew with Vegetables

3.9(30)

2 h 10 min

Mediterranean Pearl Barley Risotto

3.3(54)

1 h

Garlic and White Bean Stew

3.8(24)

50 min

Apricot, Hazelnut and Feta Couscous with Mixed Vegetables

4.3(13)

1 h 15 min

Pearl Barley Risotto with Asparagus

3.0(2)

1 h 5 min

Bulgur Salad with Rocket, Peach and Avocado

4.3(49)

35 min

Pasta with Squash and Chickpeas

3.0(66)

30 min

Asparagus and Pea Pasta

3.7(15)

20 min

Bean Casserole with Fresh Tuna

4.4(32)

40 min

White Bean Salad

4.6(9)

5 min

Vegetable and Almond Soup

4.3(11)

45 min