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
Calories 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)

2hod. 10min.

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

3.9(41)

30min.

Chickpea, Squash and Kale Stew

4.3(128)

45min.

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

3.0(8)

1hod. 15min.

Mediterranean Pearl Barley Risotto

3.3(53)

1hod.

Garlic and White Bean Stew

3.8(23)

50min.

Wintergreen Soup with Quinoa and Black Beans

4.7(26)

1hod.

Stuffed Courgettes - Zucchine farcite

4.3(40)

1hod.

Vegetable and Almond Soup

4.3(11)

45min.

Pearl Barley Risotto with Asparagus

3.0(2)

1hod. 5min.

White Bean Salad

4.6(9)

5min.