Best 4 Ghivetch Vegetable Stew Recipes

**Ghivech: A Vibrant Vegetable Stew Rooted in Persian Cuisine**

Ghivech, a traditional Persian vegetable stew, is a celebration of fresh, seasonal produce, slow-cooked to perfection. This hearty and flavorful dish features a colorful array of vegetables, each contributing its unique texture and flavor. Eggplants, bell peppers, tomatoes, potatoes, carrots, and green beans are just a few of the common ingredients found in ghivech. The vegetables are sautéed until tender and then simmered in a fragrant tomato-based sauce, often seasoned with aromatic herbs and spices like cumin, turmeric, and coriander. The result is a comforting and wholesome stew that is perfect for a cozy family meal or a special occasion. In this article, we present two variations of ghivech: a classic Persian version and a modern vegetarian interpretation. Both recipes offer a delightful blend of flavors and textures, showcasing the versatility of this beloved dish.

Let's cook with our recipes!

GHIVECI---ROMANIAN VEGETABLE STEW

This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.

Provided by Transylmania

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

2 large onions, chopped
4 -5 medium carrots, peeled and sliced
3 -4 medium bell peppers, seeded and chopped (any color)
3 garlic cloves, minced
2 tablespoons vegetable oil (I use olive oil.)
1 small cabbage, sliced thinly
3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
2 cups water
3 -4 medium potatoes, peeled and chopped
1 (12 ounce) package frozen peas
1/2 teaspoon thyme
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 -2 teaspoon paprika
salt
pepper
1 large eggplant (cubed, salted, and rinsed)
1 large zucchini (sliced)
1 small head cauliflower (broken into flowerets)
1 kohlrabi (peeled and cubed)

Steps:

Heat the oil in a large stewpot or Dutch oven.
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
Serve hot with rice. This is a treat!

Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4

RUMANIAN (ROMANIAN) GHIVETCH

Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

Steps:

Preheat oven to 350°F.
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
Heat broth, olive oil and garlic in a small pan.
Pour over the vegetables.
Sprinkle with dill.
Cover and bake until all vegetables are tender, about 1 hour.
Let cool to lukewarm before serving.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

HEARTY VEGETABLE STEW

Hearty Vegetable Stew image

Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
3 carrots, thinly sliced
3 celery stalks, thinly sliced
1 medium yellow onion, diced medium
Coarse salt and ground pepper
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes
1 bunch kale, stems removed, leaves torn into bite-size pieces
1 can (15.5 ounces) cannellini beans, rinsed and drained
2 sprigs thyme

Steps:

In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)

Nutrition Facts : Calories 256 g, Fat 8 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g

VEGETABLE STEW

Vegetable Stew image

Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield about 8-10 servings (3-1/2 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

Steps:

In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your ghivetch is packed with flavor and nutrients.
Don't be afraid to experiment with different vegetables. Ghivetch is a versatile dish that can be made with a variety of vegetables, so feel free to add your own favorites.
Use a variety of spices. Spices are what give ghivetch its unique flavor. Be sure to use a combination of sweet, savory, and earthy spices.
Cook the ghivetch slowly and gently. This will allow the flavors to meld and develop.
Serve ghivetch with a side of yogurt or rice. This will help to balance out the flavors of the dish.

Conclusion:

Ghivetch is a delicious and healthy vegetable stew that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its vibrant flavors and colors, ghivetch is a surefire hit with the whole family. So next time you're looking for a new and exciting dish to try, give ghivetch a try. You won't be disappointed!