Thareed Alkhadaar ~ Middle Eastern Vegetable Stew

17. Vegetable ThareedPin


MENA Cooking Club is back! In fact, it returned back last month with a bang with Algeria, but I couldn’t participate since I was leaving on vacation and there wasn’t enough time to cook for it. From now on, there is a slight twist in the mechanism. We are still given the country and three dishes to select what we want to try, but this time, we are given a secret ingredients which needs to be a part of the dish cooked. Now isn’t that interesting? In case you are interested in joining us in the fun of cooking up some delicious Middle Eastern food, then do check out the link at the beginning and let’s get it started from there!


This month, the country in question is Bahrain. Bahrain is a tiny island in the Persian Gulf, sharing proximity with Saudi Arabia and Qatar. It happens to be the third smallest country in Asia after Maldives and Singapore. Bahrain is rich in history, thanks to its pearl diving ancestry and is considered to be a high income economy. The name “Bahrain” literally means “the two seas”. Bahraini cuisine is vastly influenced by a mix of Arabic, Indian, Far Eastern, Persian, Balochi, African and European food, due to it being a major sea port and trading hub during ancient times.


17. VT1Pin


For this month, we were given three choices: Al Wariyah – rice with a crust, Al Khabees – a crumbly flour dessert and Al Thareed – a flowy stew served with bread called regaag. I have never heard of the first one and was not able to find any reference online. πŸ™ Al Khabees is a dessert made with dates and flour and I was not sure if I wanted to go for it. I found other sources apart from authentic Bahrain style, which meant that this dish is not unique to this county. And yes, it is different from the Khabeesa I cooked up some time ago.


I finally decided on the Thareed as there were at least some references for the same, in fact, I had a print-out which had the recipe, but under the Emirati banner. Searching online for the Bahraini option was not of much help – there weren’t many recipes that specifically pointed out to the country. The only link I could find was this, which was a very personalized version. Thareed is a stew made of meat or chicken with some mixed vegetables in a soupy consistency. The regag is spread on the serving platter, the thareed is poured over and it is consumed as a meal. This dish is most often made during Ramadan for Iftar meals. It is said that this was one of the Prophet (SAW)’s favorite meal, MaShaAllah! πŸ™‚


Since I can’t have non-veg, I decided to skip the meat. Selfish me! πŸ˜‰ Normally, thareed has potatoes, carrots and baby marrow (koosa), sometimes brinjals in it, but since we had to add pumpkin, I added some into this. The more vegetables, the merrier, isn’t it? πŸ˜€ I spiced it up the bezaar blend I prepared sometime ago and served it with plain rice. I was a bit concerned if it tasted good enough, but then the folks had it heartily with their rice and gave some good reviews about it. πŸ™‚ Hopefully, once I am off my medication, I may try it with meat, would be delicious, of course! So off to how I cooked the Thareed…


17. VT2Pin


4.67 from 3 votes

Thareed Alkhadaar ~ Middle Eastern Vegetable Stew

Course Stew
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 2 carrots peeled and diced
  • 2 baby marrow peeled and diced
  • 1 large potato peeled and diced
  • 1 small pc pumpkin peeled and diced
  • 2 tbsp oil
  • 1/2 inch cinnamon stick
  • 1 cardamom
  • 1 large onion thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 green chillies slit
  • 1 large tomato chopped
  • 1 tbsp tomato paste
  • 3 tbsp chopped coriander leaves
  • 1 heaped tbsp bezaar spice
  • 1/4 tsp turmeric powder
  • 1/4 tsp paprika optional
  • 1 small dried lemon loomi
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • Salt and pepper to taste
  • Coriander leaves for garnish


  • Wash and drain the vegetables and set aside.
  • Heat oil in a saucepan. Fry the cinnamon and cardamom briefly.
  • Add the onion and saute till golden brown.
  • Add the ginger garlic paste and chillies and cook till the onion starts wilting.
  • Add in the ingredients from tomatoes to ground cardamom and give a nice stir to coat all over. Cook on simmer for 5 minutes.
  • Add the vegetables and coat well with the mixture.
  • Pour in around 2-4 cups of water (depending on how soupy you want your stew to be).
  • Allow it to come to a boil on high flame, then reduce the flame, add salt and pepper to taste and cook with closed lid the vegetables are cooked.
  • Serve with regaag or plain rice with a generous garnish of coriander leaves!


Join the Conversation

  1. great shots refeeda

    1. Rafeeda AR Author says:

      Thanks Babitha…

  2. 5 stars
    Rafee look soo beautiful β™‘β™‘β™‘

    1. Rafeeda AR Author says:

      Thanks a lot Gloria… πŸ™‚

  3. Yummm didnt know that bahrain was thag small. By the way did you know pumpkin was one of the prophets favourite vegetables . I read it some where.

    1. Rafeeda AR Author says:

      Yes, I have read that Nammi… Bahrain is a small place… Thanks a lot dear…

  4. I wish I can join cooking clubs Raf. But you know, even finding time for blogging can be a killer. Balancing the many other things I do is rather time factor as well. So, its about being satisfied with updating my blog from time to time. I like this veg version stew. Perfect. My other half is a vegetarian on Sat, guess, I joined him because cooking different dishes for the both of us, I can’t cope. Would love to try this for the coming weekend. Of course the choice is with rice.

    1. Rafeeda AR Author says:

      Actually participating in cooking clubs can be very stressful as well! But for some who need the motivation to cook, this is a good way… Thank you so much Nava, this curry tasted amazing with rice…

  5. Beautiful shots….love the recipe

    1. Rafeeda AR Author says:

      Thanks a lot Nusrath…

  6. Beautiful pics and it was so nice to know if Bahrain and this dish… Sounds good

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

    1. Rafeeda AR Author says:

      Thanks a lot Habeeba…

  7. The stew looks absolutely lovely! i don’t think I’ve tried out a Middle Eastern stew as yet. This looks so tempting!

    1. Rafeeda AR Author says:

      Thank you so much Kanak…

  8. We Malayalees are very much familiar to Bahrain but I never knew its meaning…! It is interesting to know these. This thareed alkhadaar looks so tempting…. πŸ™‚

    1. Rafeeda AR Author says:

      Haha… true, since Bahrain is also a hub for Malayalees, my BIL used to be there once upon a time… Thanks a lot Remya… πŸ™‚

  9. Love stew in any form and this looks to flavorful..

    1. Rafeeda AR Author says:

      Thanks a lot Sharmila…

    1. Rafeeda AR Author says:

      Thanks Beena…

  10. All the stews of gulf look so similar. I am sure the spice blend and the way it is served makes the difference. The soaked ragag makes the stew Thareed. πŸ™‚ Guess this was one of your night clicks? I love the fact that you chose to serve it with rice, that is so orignal idea and very mallu! πŸ˜› I too would have want to have something with it. Ideally thareed is served as is – soaked up bread. Hope to see you back on normal peoples diet! LOL! just kidding! So many more posts to read! I envy your spirit! MashaAllah!

    1. Rafeeda AR Author says:

      Is that so? I never knew that… some of the recipes online served the stew sprinkled on top of the regaag… hmmm…. Yes, night clicks of course! πŸ˜› Can’t stop taking them… Thank you so much Fami…

  11. MashAllah it looks great and we’re so glad you took part this month, it’s never the same without one of you ladies πŸ™‚ This looks amazing as usual, you’re a pro!

    1. Rafeeda AR Author says:

      Thank you so much Noor… πŸ™‚

  12. Interesting Recipe Rafee.. Love the pics! yum!

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  13. I am a huge fan of dishes loaded with veggies. This looks very tasty and healthy as well.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  14. 5 stars
    It’s wonderful how together we constituted the best combo: chicken stew, meat stew, vegetarian stew, rice side dish, and sweet finale! This looks great, Rafeeda.

    1. Rafeeda AR Author says:

      That’s a great observation, Maryam! Thanks a lot dear…

  15. This is complete meal, full of flavors, looks so tempting and delicious.

    1. Rafeeda AR Author says:

      Thank you so much Sneha…

  16. even without chicken recipe looks gorgeous….

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  17. Here is a good link for gulf dishes, in english.Although this recipe includes meat it is the same without

    1. Rafeeda AR Author says:

      Thanks Noor for sharing the link…

  18. Such a comforting dish, stew looks yummy

    1. Rafeeda AR Author says:

      Thanks a lot Suja…

  19. Daisy Jeffery says:

    4 stars

    You have wrote diced carrot and potato in the recipe but in the picture they look like coined shape cuts?

    I was wondering what is the best for this recipe

    1. Rafeeda AR Author says:

      Hello, you can use any cut of vegetables as you wish. I will rewrite the recipe card for more clarity, thank you for pointing out…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog