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Iranian Vegetable Stew

Iranian Vegetable Stew
3.8 56 ratings
Prep. 15 min
Total 1 h 30 min
6 portions
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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

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