Persian Okra Stew | Khoresh Bamieh

Persian Okra Sttew | Khoresh Bamieh

Khoresh bamieh originally is from Iran, better to say the south of Iran. Nowadays because of its delicious taste, it is served around country and even the world. Okra has the same texture as Eggplants and sometimes they can taste the same.

5 from 3 votes

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Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 500 grams chopped mutton (mutton cubes, suitable for stew)
• 400 grams okra
• 2 tomatoes
• 2 onions
• 3 cloves of garlic
• 1 tablespoon tomato spate
• 4 tablespoons fresh lemon juice
• Salt, pepper and turmeric as much as required

Instructions

 

• After peeling the onions and garlic, dice them gently. Now pour some oil in the pot and let it heat up. Then add the diced onions and garlic to the pan, wait until they get a little fried. When the garlic is a little soft, add some turmeric to it. Stir them until the turmeric is mixes with the whole mixture. Let it fry for a little while.
• Now add the pieces of washed and chopped meat. Let them fry together until the color of the pieces of meat changes. While the meat is frying, wash the tomatoes and peel and grate them. When the color of the meat has changed, add the grated tomatoes and a tablespoon of tomato paste, let them fry together in the pot with meat.
• When they are done, add some water to the pot, four glasses of water are enough. At first set a high flame and the when the pot starts boiling, lower the flame and let the meat cook gradually.
• Grab a pan and add some oil to it. Let the oil warm up, and then put okras in the pan. The okras must be washed and their bottom part must be cut. The okras should fry until their color changes. When okras are fried, taste the pieces of meat in pot to make sure they are cooked.
• If they are cooked add the okras to them, if not wait for a while (cooking meat may take about two hours).

Topping and Serving Okra Stew

• This dish can be served as the main dish, for lunch and dinner, with some “Saffron rice”. “Saffron rice” is a plate of cooked white rice with some rice which has been combined with some brewed saffron on top to make it look nicer and be tastier.
• This is a chili dish. It is recommended to use some red pepper with it. In the south of Iran, the dish is cooked so chili and full of spices.
• Some other thing like Torshi, Doogh, salad, shirazi salad can be served next to main dish.

Tips for Cooking Khoresh Bamieh

• When you are chopping the meat keep in my mind that it is better to chop them in a medium size, because when you chop them in big sizes, the meat will need a longer time to cook. Also try to chop all pieces of the meat in the same size, this action makes your dish more beautiful.
• When the pieces of meat are frying, do not over fry them. Just when the color has changed stop frying them.  Over frying may make the meat stiff.
• Adding more water could make the Okra Stew tasteless.
• Iranians stew like the stew mentioned, will taste better if cooked slowly and gradually. BE AWARE that over cooking okra makes it too soft and they may open and ruin the whole good taste of dish.
• When you are cutting the bottom parts of okras, be careful not to cut them open and torn up.
• When the okras are frying do not over fry them, just until you see the change in their color. Over frying okras makes them open after adding them to the boiling water..
• When you are adding the fried okras you can add some brewed saffron, red and black pepper, salt and lemon juice.
• When your stew is thick, it will taste better.
• Other types of meat can be used in this stew as well.