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Restaurants›Nazar Turkish Kitchen + Bar›Sebzeli Guvec Recipe

Sebzeli Guvec Recipe

Name: Nazar Turkish Kitchen + Bars SEBZELI GUVEC Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups aubergine (eggplant), peeled and chopped into 1-inch cubes; 2 cups potatoes, peeled and cut into 1-inch cubes; 1 cup onion, medium, finely chopped; 2 cups ripe tomatoes, chopped (or canned crushed tomatoes); 1 cup green or red bell peppers, seeded and chopped; 4 tsp garlic cloves, minced; 0.5 cups fresh parsley, chopped; 0.25 cups fresh dill or optional fresh mint, chopped; 1 cups long-grain rice (e.g., basmati), rinsed; 2 cups water; 0.5 tsp salt (for rice); 1 tbs olive oil or butter (for rice); 4 tbs olive oil; 1 cups water or vegetable stock; 1 tbs tomato paste (optional, for deeper tomato flavor); 0.5 tsp granulated sugar (to balance acidity, optional); 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp sweet paprika; 1 tsp dried oregano or thyme; 1 tbs lemon juice (optional, at finish); 2 cups mixed salad greens or chopped cucumber and tomato; 1 tbs olive oil (for dressing); 1 tsp lemon juice or vinegar (for dressing); 0 to taste salt & pepper (to taste)

Inspired by Nazar Turkish Kitchen + Bar

Time1h

Serves4

Chopped aubergines, potatoes, onions, tomatoes, peppers, and garlic & herbs with rice & salad

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Ingredients

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Vegetables & Aromatics

2 cups aubergine (eggplant), peeled and chopped into 1-inch cubes

2 cups potatoes, peeled and cut into 1-inch cubes

1 cup onion, medium, finely chopped

2 cups ripe tomatoes, chopped (or canned crushed tomatoes)

1 cup green or red bell peppers, seeded and chopped

4 tsp Garlic cloves, minced

1/2 cups Fresh parsley, chopped

1/4 cups fresh dill or optional fresh mint, chopped

Rice

1 cups long-grain rice (e.g., basmati), rinsed

2 cups water

1/2 tsp salt (for rice)

1 tbs olive oil or butter (for rice)

Liquids & Seasoning

4 tbs olive oil

1 cups water or vegetable stock

1 tbs tomato paste (optional, for deeper tomato flavor)

1/2 tsp granulated sugar (to balance acidity, optional)

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tsp sweet paprika

1 tsp dried oregano or thyme

1 tbs lemon juice (optional, at finish)

Salad (to serve)

2 cups mixed salad greens or chopped cucumber and tomato

1 tbs olive oil (for dressing)

1 tsp lemon juice or vinegar (for dressing)

0 to taste salt & pepper (to taste)

Method

Prep & Rice

Prep vegetables

Rinse and dice the aubergines and potatoes into roughly 1-inch cubes so they cook evenly. Chop the onion, bell pepper and tomatoes. Mince the garlic. Chop the parsley and dill and set aside a small handful of herbs for garnish.

Cook the rice

In a small saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add the rinsed rice and stir for 1 minute to coat the grains. Add 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make the Sebzeli Guvec (vegetable stew)

Sauté aromatics

In a wide, heavy-bottomed pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and a pinch of salt; sauté 5–7 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown potatoes and aubergine

Push onions to the side, add the remaining 2 tablespoons olive oil. Add the potato cubes and cook, stirring occasionally, 6–8 minutes until they begin to brown. Add the aubergine cubes and continue cooking 6–8 minutes; aubergine will absorb oil and begin to soften. Stir occasionally to avoid sticking; if the pan seems dry, add 1–2 tablespoons water.

Add peppers and tomatoes

Stir in the chopped bell pepper and cook 3–4 minutes. Add the chopped tomatoes and the optional tomato paste, mixing well. Pour in 1 cup water or vegetable stock to create a gentle simmer.

Season and simmer

Add 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sweet paprika, 1 tsp dried oregano (or thyme) and 1/2 tsp sugar if using. Stir to combine. Bring to a gentle simmer, reduce heat to low, cover and cook 20–25 minutes until potatoes and aubergines are tender and flavors meld. Stir once or twice during cooking to prevent sticking; if the stew dries out too much, add up to another 1/2 cup water.

Finish with herbs

When vegetables are tender, stir in the chopped parsley and dill and 1 tablespoon lemon juice, if using, to brighten the flavors. Taste and adjust salt and pepper.

Salad & Serve

While the guvec simmers, toss the mixed salad greens (or chopped cucumber and tomato) with 1 tablespoon olive oil, 1 teaspoon lemon juice or vinegar, and salt & pepper to taste.

To serve, spoon a portion of cooked rice onto each plate, ladle generous portions of Sebzeli Guvec alongside or on top of the rice. Garnish with extra chopped parsley and a drizzle of olive oil or a lemon wedge. Serve the simple salad on the side.

Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or stock.