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Khoresh e Bamieh, Persian Okra Stew

Posted on 2011-12-30
Khoresh e Bamieh, Persian Okra Stew
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Persian Okra Stew or Khoresh Bamieh is one of the delicious and easy Iranian stews. It is can be served with Persian Rice.

Yield: Serves 4

  • 400 g stewing beef, 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 canola oil in a pan over medium-high heat. Add okra and fry for 2-3 minutes. Then reduce heat to medium and fry for 5 more minutes. Set aside.

Khoresh e Bamieh, Persian Okra Stew

Heat 4 tablespoons canola oil in a pot over medium heat. Add onions, saute until slightly golden. Add garlic and saute for 1 minute. Add beef, increase heat to medium-high and cook until browned on all sides. Add turmeric powder and stir gently. Then add water, salt and pepper. Cover the pot and bring to a boil. Reduce the heat to medium and simmer covered until beef 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 (don't overcook the okra). Add lemon juice, taste and adjust seasoning. Serve with Persian Rice.

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