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Steve Berry > Blog  > Iranian Vegetable Stew
Iranian vegetable stew

Iranian Vegetable Stew

Ingredients (for 2 meals):

1 x Butternut Squash

1 x Large Potato

1 x Bag of Spinach (100g)

3 x Tomatoes

1 x Large Onion

1 x Mushroom Stock Cube

Ras el Hanout (3 tbsp)

Olive Oil

Water (500ml Boiled)

This delicious Iranian vegetable dish is cooked using butternut squash, potatoes, spinach, tomatoes and onions. It only takes around 30 minutes to prepare and cook

Cooking Instructions:

Cooking Instructions:

1) Preheat your oven to 220o / Gas Mark 7

2) Boil 500ml water (in a kettle)

3) Chop the potato and butternut squash into 3cm cubes

4) Lightly fry the onions (using 1 tbsp oil) in a large casserole dish for 3 minutes

5) Add 1 tbsp oil along with the potato and squash cubes

6) Sprinkle 3 tbsp of Ras el Hanout over the vegetables and stir well

7) Pour 100ml of boiling water and simmer on a low heat for 5 minutes

8) Mix the mushroom stock with 400ml of boiled water and add to the dish

9) Slide the tomatoes into 1/4 and add into the dish. Simmer for another 5 minutes until the potatoes are semi cooked

10) Chop the spinach into small pieces and stir into the mix

11) Place in the over (uncovered) for 15 minutes or until the vegetables are soft

12) The dish will be piping hot so allow it to cool down before serving

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