Emirati Vegetable Maraq
A spiced vegetable broth with roots added before tender squash.
Preparation: 20 min · Cooking: 40 min · Total: 1 hr · 4 servings
Ingredients
- 200 g pumpkin flesh, peeled and cubed
- 200 g potato, peeled and cubed
- 200 g zucchini, cubed
- 1.5 tsp salt
- 1200 ml initial boiling cooking water
- 200 g carrot, cubed
- medium onions, chopped — 2
- fresh tomatoes, chopped — 3
- 3 tbsp tomato paste
- 1.5 tbsp Emirati Bezar
- 1 tsp ground turmeric
- garlic cloves, minced — 4
- 1 tbsp fresh ginger, minced
- dried black loomi, pierced — 2
- 2 tbsp vegetable oil
- conditional boiling water, only if needed (optional)
- separately cooked white rice, optional accompaniment (optional)
Instructions
Prepare the two vegetable groups
Peel and cube 200 g each potato, carrot, zucchini and pumpkin, keeping hard potato/carrot separate from softer zucchini/pumpkin. Chop onions, mince garlic and ginger, and pierce loomi. Chop the tomatoes. Use clean tools and rinse produce under running water.
Use clean tools and rinse produce under running water.
Cook the aromatic tomato base
Heat 2 tbsp vegetable oil over medium heat. Sauté onions, garlic and ginger for about 5 minutes until soft and golden. Add chopped tomatoes, 3 tbsp tomato paste, Bezar, turmeric, 1.5 tsp salt and 2 pierced loomi; cook the paste for 2 minutes.
Add chopped tomatoes, 3 tbsp tomato paste, Bezar, turmeric, 1.5 tsp salt and 2 pierced loomi; cook the paste for 2 minutes.
Cook the aromatic tomato base: 120 seconds
Measure the base and fourfold batch
This is a 4-serving base with 1200 ml initial water; at 16 servings use 4800 ml. Keep optional separately cooked rice outside the stew water allowance. Conditional boiling top-ups have no fixed amount.
Conditional boiling top-ups have no fixed amount.
Simmer the hard vegetables first
Pour in 1200 ml initial boiling water. Add potato and carrot, bring to a boil, then cover with an ordinary non-airtight lid and simmer over medium-low heat for about 15 minutes, until starting to soften.
Add potato and carrot, bring to a boil, then cover with an ordinary non-airtight lid and simmer over medium-low heat for about 15 minutes, until starting to soften.
Simmer the hard vegetables first: 900 seconds
Add squash and finish simmering
Add zucchini and pumpkin. Keep vegetables covered with broth, using only conditional boiling top-ups if needed. Cover and simmer gently on low heat for 15–20 minutes until every vegetable centre is fork-tender; continue if needed.
Cover and simmer gently on low heat for 15–20 minutes until every vegetable centre is fork-tender; continue if needed.
Add squash and finish simmering: 900 seconds
Check tenderness and serve
Check potato and carrot centres as well as squash: no hard cores should remain. Remove whole loomi before eating. Serve the stew hot; white rice is an optional separately cooked accompaniment, not a required unlisted ingredient.
Serve the stew hot; white rice is an optional separately cooked accompaniment, not a required unlisted ingredient.
Cool and store by the correct limit
Divide leftovers promptly into shallow containers and refrigerate within 1 hour at 4°C or colder; do not wait for a deep pot to cool to room temperature. Use within 2 days. This conservative household limit does not validate shelf life or repair unsafe handling. If rice is served or stored with the stew, use the stricter 24-hour rice limit.
If rice is served or stored with the stew, use the stricter 24-hour rice limit.
Tips
- Quantities and divided allowances in the instructions describe the base batch. Scale them with the ingredient controls, not the cooking times; use multiple comparable pans or batches for a larger yield.
Common mistakes
- Do not treat a timer, colour or aroma alone as proof of readiness. Follow the stated texture and thermometer checks.
Substitutions
- Vegetable oil is the default. The same measured amount of ghee is an optional non-vegan, milk-containing alternative. Check Bezar and bread labels for allergens; choose dairy-free bread if a plant-based version is required.
Storage
Divide leftovers promptly into shallow containers and refrigerate within 1 hour at 4°C or colder; do not wait for a deep pot to cool to room temperature. Use within 2 days. This conservative household limit does not validate shelf life or repair unsafe handling. If rice is served or stored with the stew, use the stricter 24-hour rice limit.
Reheating
Reheat at most once to 74°C throughout, checking several centres. Reheating cannot make improperly stored food safe.
About this recipe
This Emirati Vegetable Maraq uses a generous spiced broth and staggered vegetable cooking. It remains a separate owner-approved master from the thicker tomato-based Saloona.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.