Iranian Vegetable Stew

Iranian Vegetable Stew

3.9 55 ratings

Prep. 15 min

Total 1 h 30 min

6 portions

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®.

Sign up for free More information

Also featured in

Middle Eastern 8 Recipes
UK and Ireland

You might also like...

Mushroom Stroganoff

30 min

Aubergine, Spinach & Lentil Curry

25 min

Cape Malay Vegetable Curry

35 min

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

45 min

Swiss Chard, Chickpea and Tamarind Stew

45 min

Vegetable Stroganoff

30 min

Moroccan Quorn with Bulgar Wheat

40 min

Root Vegetable Hotpot with Harissa

40 min

Vegan Chickpea and Mushroom Stew

30 min

Sweet Potato Curry

30 min

Chick Pea Curry

35 min

Chickpea and Tomato Rogan Josh

25 min