Iranian Vegetable Stew

Iranian Vegetable Stew

3.8 56 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®. No strings attached.

Sign up for free More information

Also featured in

Middle Eastern 8 Recipes
UK and Ireland

You might also like...

Show all

Cheese Omelette with Spinach and Tomatoes

30 min

Three Cheese Conchiglioni with Tomato Sauce - Conchiglioni ai tre formaggi e salsa al pomodoro

1 h 30 min

Cashew Cheese Pasta with Broccoli

40 min

Green Goddess Quinoa Salad

40 min

Cheeseboard Spaghetti

45 min

Indian Vegetable Curry

50 min

Lentil and Vegetable Bolognese Sauce

45 min

Chana Masala

45 min

Butter Bean and Feta Burgers

1 h 30 min

Black Bean Quesadillas with Guacamole

25 min

Roasted Sweet Potato and Broccoli Spelt Salad

1 h 15 min

Nadan Mutta (Egg Curry)

50 min

Show all