One-Pot Meals
Find soups, stews, rice dishes and braises designed to build a complete meal in one main cooking vessel.
Nepali Kwati (Sprouted Mixed-Bean Soup)Nepali kwati turns a colorful mix of sprouted whole legumes into an earthy monsoon soup, finished with ginger, spices and a fragrant jwano tempering.Cook →Dominican Sancocho (Meat and Root-Vegetable Stew)Dominican sancocho layers beef, pork and chicken with green plantain, yuca, yautía, corn and squash in a thick, herb-scented celebration stew.Cook →Egyptian Molokhia (Jute Leaf Soup with Tasha)Egyptian molokhia suspends finely chopped jute leaves in seasoned chicken broth, then finishes the vivid green soup with a sizzling garlic-coriander tasha.Cook →East Javanese Rawon (Black Kluwek Beef Soup)East Javanese rawon slow-simmers beef in an earthy black broth built from safely processed kluwek, shallots, candlenuts, turmeric, galangal, lemongrass and makrut lime leaves.Cook →Malaysian Asam Pedas Ikan (Sour-Spicy Fish Stew)Melaka-style Malaysian asam pedas ikan poaches firm fish in a red chile-tamarind broth fragrant with lemongrass, galangal, turmeric, shrimp paste, Vietnamese coriander and okra.Cook →Pakistani Beef Nihari (Slow-Cooked Shank Stew)Pakistani beef nihari simmers shank and marrow slowly with fennel, cardamom, mace and warm spices, then finishes the glossy gravy with roasted wheat flour, ginger and lemon.Cook →Guyanese Pepperpot (Cassareep Meat Stew)Guyanese pepperpot slowly braises beef and oxtail in cassareep with cinnamon, cloves, thyme and hot pepper until the meat is tender and the gravy turns dark, glossy and bittersweet.Cook →Uzbek PalovMake Uzbek palov with lamb, carrots, cumin, garlic and rice using a step-by-step zirvak method, rice checkpoints and cultural context.Cook →Myanmar MohingaA detailed Myanmar mohinga recipe with fish, rice noodles, lemongrass, ginger, toasted rice flour, garnishes, cultural context, sourcing notes and visual checkpoints.Cook →Sierra Leonean Cassava Leaf StewSierra Leonean cassava leaf stew simmers finely ground leaves with beef, smoked fish, groundnut paste, red palm oil, chile and ogiri until dark, tender and glossy.Cook →Grenadian Oil DownGrenadian oil down layers breadfruit, salted meat, callaloo and dumplings in turmeric-scented coconut milk, cooked until the liquid reduces and coconut oil glistens.Cook →Ghanaian Groundnut Soup (Nkate Nkwan)Ghanaian nkate nkwan, or groundnut soup: chicken simmered with tomato, onion, ginger and chile in a smooth roasted-peanut broth until nut oil beads rise to the surface.Cook →Bicolano Laing (Gabi Leaves in Coconut Milk)Bicolano laing: dried gabi or taro leaves slowly simmered in coconut milk with ginger, garlic, chile and bagoong until the leaves are fully tender and the sauce turns rich and concentrated.Cook →Chickasaw PashofaChickasaw pashofa: cracked white hominy corn and pork simmered slowly until the kernels are swollen and tender and the broth tastes deeply of corn and meat.Cook →Somali Bariis IskukarisSomali bariis iskukaris: basmati rice and chicken cooked together with tomato, carrot and a warm xawaash-style spice profile until the grains are fluffy and perfumed rather than oily or sticky.Cook →Northern Moroccan Bissara (Fava Bean Purée)Northern Moroccan bissara made from soaked peeled split fava beans simmered with garlic, olive oil, cumin and paprika, then puréed thick for dipping or loosened into a warming soup.Cook →Georgian ChakapuliGeorgian chakapuli with lamb, an abundance of fresh tarragon and herbs, sorrel, green tkemali and dry white wine simmered gently into a tart, intensely spring-green stew.Cook →Puerto Rican Arroz con GandulesPuerto Rican arroz con gandules with medium-grain rice, pigeon peas, sofrito, smoked ham, achiote and alcaparrado cooked together in a caldero until the grains are tender and fragrant.Cook →Vietnamese Bún Riêu CuaNorthern Vietnamese bún riêu cua adapted for an American home kitchen with crab, tomato, soft crab-egg curds, fried tofu and rice vermicelli in a tangy savory broth.Cook →Eritrean Zebhi HamliEritrean zebhi hamli inspired by Ma Gehennet's stewed spinach documented in Hawa Hassan and Julia Turshen's In Bibi's Kitchen: silky greens cooked with onion, garlic and a concentrated tomato base.Cook →Georgian ChakhokhbiliGeorgian chakhokhbili: chicken slowly cooked in its own juices with onions, ripe tomato, garlic, coriander and fresh herbs until glossy and intensely aromatic.Cook →Jamaican Brown Stew ChickenJamaican brown stew chicken: deeply browned chicken simmered with thyme, scallion, Scotch bonnet, sweet pepper and a glossy savory gravy.Cook →Bhutanese Jasha MarooBhutanese jasha maroo: chicken simmered with ginger, garlic, onion, tomato and fresh green chile into a light, fiery broth finished with coriander and served with red rice.Cook →Nepali Gundruk ko JholNepali gundruk ko jhol: a tangy soup of fermented leafy greens with tomato, garlic and timur, served with rice or dal bhat.Cook →