Persian Okra Stew (Khoresh Bamieh)
Persian cuisine has many different variations of stews and one of them is Persian Okra Stew also known as Khoresh Bamieh.
This stew is a simple Iranian stew made with meat (beef or lamb), tomatoes, okra, and spices, and served over Persian Rice.
Looking for another delicious Persian stew to try? Take a look at my Gheimeh Stew, a popular Persian stew made with lamb (or beef), split peas and dried lime or my Persian Rhubarb Stew made with stewing meat, rhubarb and fresh herbs.
Yield: Serves 4
- 400 g stewing meat (beef or lamb), cut into 1-inch pieces
- 350 g okra
- 1 medium tomato, finely chopped
- 1 large onion, finely chopped
- 7 tablespoons canola oil
- 3-4 garlic cloves, finely chopped
- 3/4 cup crushed tomatoes
- 2 1/2 cups water
- 1 tablespoon lemon juice (optional)
- 2 teaspoons turmeric powder
- salt & black pepper to taste
Wash the okra and cut the stems only (do not cut the bases).
Heat 3 tablespoons oil in a pan over medium-high heat. Add okra and sauté for 2-3 minutes.
Reduce heat to medium and sauté for 5 more minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add onions and sauté until slightly golden. Add garlic and sauté for 1 minute.
Increase heat to medium-high, add the meat and cook until browned on all sides.
Add the turmeric powder and stir gently. Add water, salt and pepper.
Cover the pot and bring to a boil. Reduce the heat to medium and simmer covered until meat is tender, stirring occasionally. Add more water during cooking, if necessary.
Add okra, chopped tomatoes and crushed tomatoes. Simmer covered over medium-low heat for 30 minutes (do not overcook the okra).
Add lemon juice and adjust seasoning. Serve with Persian Rice.
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