Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Bamieh خورش بامیه

Okra stew from southern Iran, with tomato, garlic and a sour note.

⏱ 120 min

Ingredients

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  • 1100 g lamb or beef (stewing cubes)
  • 2¾ onions
  • 11 garlic cloves
  • 2¾ tsp turmeric
  • 5½ tbsp tomato paste
  • 1100 g okra
  • 5½ tbsp lemon juice
  • 2¾ tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 13¾ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Chop the onion and garlic and fry in 2 tbsp oil. Add turmeric and the meat and brown.
  2. Fry the tomato paste briefly, cover with water, season with salt and braise covered for 1 hour.
  3. Trim the okra stems without opening the pods. Fry the okra briefly in the remaining oil.
  4. Add the okra, lemon juice and saffron to the meat and cook over low heat for 30 minutes without much stirring. Serve with rice.