Okra stew is a hearty- comfort food and it’s a staple recipe in my kitchen. Khoresht is a term for stew in Iranian cuisine. Okra is called ‘ Bamieh’ in Farsi language. Khoresht-e bamieh is popular dish in Middle East countries. In Iran, Okra stew is traditionally from southern part of Iran. It is a flavourful dish with tender okra that is served with rice.
- 200g diced beef/lamb
- 300g okra, diced
- 1 lemon or lime juice
- 1 large tomato, diced
- 2 mediums onions, finely chopped
- 1 Tbsp tomato paste
- ¼ Tsp turmeric
- 1 tsp cumin powder
- Salt- pepper to taste
Heat the oil in a pan, sauté diced meat until change the colour. Add, cumin, pepper and turmeric. Transfer the meat to a pot with water, and cook It until meat is tender.
Finely chop the onions and fry them. Set aside. Cut okras to a small pieces and sauté in the oil. In a pot with 300 ml water and cooked meat, add fried onions, okras, chopped tomato, tomato paste, lemon juice and salt.
The okra doesn’t take long to cook, so avoid the temptation to let it cook for a long time with the rest of the stew.
The okra doesn’t take long to cook so make sure not to overcook the stew. 15-20 minutes cooking over medium to low heat is enough
Serve the stew with rice.