By Marie-Antoinette Issa.
No matter where you go, one-pot dishes from around the world have a universal appeal - fewer dishes, less fuss and flavours that develop and deepen as everything cooks together. They also reflect a deeper connection to culture and community, with food shared from one pot, brilliant for bringing people together.
Wherever you are - whether it’s a bustling souk in Morocco, a rustic farmhouse in Italy or a backstreet ramen bar in Japan - there’s likely a beloved local dish simmering away in a single pot, bubbling with culture, comfort and convenience.
So, the next time you’re stuck in a dinner rut, let your tastebuds take flight even if you can’t because, from a slow-simmered tagine to a spicy pozole, there’s a whole world of flavour waiting…one pot at a time.
Moroccan Tagine
Tagine is both a meal and a vessel. Traditionally made in a conical clay pot, Moroccan tagine is a slow-cooked stew brimming with bold spices like cumin, cinnamon and ginger. It often features vegetables like carrots, potatoes and tomatoes, along with dried fruit such as apricots or dates for a sweet note.
It all cooks together low and slow, allowing the flavours to deepen in one gloriously fragrant pot. If you don’t have a tagine pot, a Dutch oven works beautifully. Serve with couscous or flatbread to soak up every last drop.
Italian Ribollita
In Tuscany, waste not, want not is a way of life and ribollita - which means ‘reboiled’ - is the edible expression of that ethos. This rustic soup traditionally uses up leftover bread and cannellini beans, along with kale, carrots, celery and tomatoes.
Photo credit: The Defined Dish.
Everything simmers in one big pot, transforming humble ingredients into a thick, rich soup that gets better with each reheat. Ribollita is cosy, nourishing and proof that Italian food is so much more than pizza and pasta.
Indian Khichdi
Head to India and you’ll find khichdi - a simple yet deeply satisfying one-pot rice and lentil dish that’s often the first solid food Indian children eat, and a go-to comfort food for adults.
Photo credit: Cook with Mannali.
Made by cooking split lentils and rice together with turmeric, cumin seeds and ghee, it’s soft, creamy and endlessly soothing. Some versions include vegetables like peas or carrots, but the base remains the same. Khichdi is gentle on the stomach but never on flavour - and it comes together in one pot, often in under 30 minutes.
Japanese Oden
When the weather cools down in Japan, oden often takes centre stage. This hearty Winter dish is a simmering pot of dashi broth packed with a mix of ingredients - daikon radish, boiled eggs, konnyaku, tofu and various fish cakes.
Photo credit: Just One Cookbook.
Everything bubbles away together, absorbing the broth’s umami-rich flavour as it cooks. It’s typically served straight from the pot, communal-style, making it not just a meal but a shared experience. It’s one-pot cooking at its most wholesome and warming.
Mexican Pozole
Finally, soupy pozole is a traditional Mexican dish that combines hominy (alkaline-treated corn kernels) with a rich broth flavoured with garlic, chillies and spices. While some versions are made with pork or chicken, vegetarian versions using mushrooms or jackfruit are just as satisfying.
Photo credit: Butter be Ready.
Everything simmers together in one pot until it’s bold, rich and deeply aromatic. Served with bowls of shredded cabbage, sliced radish, lime and tortilla chips on the side, pozole brings people together - no matter what’s in your pot.
