Khoresh Bamieh ( Persian okra stew) is one of the most delicious and famous Iranian stews. The originality of this stew belongs to the south of the country, but it is cooked almost all over the country because of its excellent taste. The Persian okra stew recipe varies depending on the region of Iran it’s being cooked in. One of the most popular versions of this dish includes tomatoes, garlic, and a variety of spices such as turmeric. Okra has many properties for the body that you can take advantage of by preparing foods cooked with okra. The most important properties of okra are detoxification and cleansing of the liver, strengthening the immune system, and skin and hair health.
Other Persian stews:
- Ghormeh Sabzi Recipe (Persian Herb Stew)
- Khoresh Karafs (Persian Celery Stew)
- Khoresh Bademjan Recipe; Persian Eggplant Stew
- Khoresht-e-Fesenjoon (Persain Walnut And Pomegranate Stew)
- Khoresh Morgh Nardoni Recipe; Persian Pomegranate Chicken
- Persian Khoresh Gheymeh recipe
How to Make Khoresh Bamieh?
- 300 grams okra
- 400 grams chopped meat
- 2 medium onions
- 2 garlic cloves
- 2 tomatoes
- 1 tablespoon tomato paste
- Salt and black pepper as needed
- Turmeric and oil as needed
- Lemon juice needed
To prepare the khoresh bamieh, chop the onions and garlic into small pieces, then fry them with some liquid oil in a pot until they are clear and glassy.
Add a little turmeric to the garlic and onion mixture; continue frying until the turmeric is completely mixed with the garlic and onion. Then wash the stewed meat, and chop it into pieces.
Note: it is better to cut the meat into medium pieces because small or large pieces of meat have a negative effect on the appearance of the stew, while oversized pieces of meat cause the kernels to cook later.
After chopping the meat, add it to the pot and fry it with garlic and onion until the color of the meat changes. When the meat changes its color, turn off the heat because it may become hard and slow-cooked if you overcook the meat.
Peel the tomatoes and grate them. Add the grated tomatoes to the pot and the tomato paste and fry a little to get the raw taste and smell of the tomato paste.
Note: Adding tomato paste, besides having a positive effect on the taste of the stew, makes you a more colorful stew at the end.
Now, add 4 glasses of water to the pot and increase the heat below to make the water boils faster. After the water boils, put the pot on medium heat and let the meat cook slowly.
Note: Khoresh Bamieh (Persian okra stew), like other Iranian stews, if simmered with more time, will taste better.
Clean the okra while cooking the meat, and avoid damaging the okra texture. Just remove the head and tail of the okra. If the body of the okra is opened, it will negatively affect the appearance of the stew.
Note: If you’re going to use fresh okra, make sure the fuzz is removed by scrubbing it with a damp cloth.
After washing and drying the okra, fry it with some oil in a pan until they change its color a little.
Note: Be careful not to cook the okra for a long time because it will be crushed.
After about two hours, add the okra to the pot when the meat is fully cooked. You can add a little lemon juice with salt and black pepper to the stew to flavor it at this stage.
Now let the stew stay on the heat for another 30 to 45 minutes; cause while the okra is cooking, the stew will be well cooked.
Note 1: Persian okra stew should be served with low water.
Note 2: Another critical point is that if the stew stays on the heat for a long time, the okra will be crushed, and the appearance of the stew will not be good at the end.
How to Serve Khoresh Bamieh?
After khoresh bamieh is ready, pour it into a bowl, serve it with rice and enjoy it.
Do not forget to make this recipe and share it with us. If you also have any related questions about the Khoresh Bamieh recipe, please do not hesitate to ask.