Persian Okra Stew
Persian Okra Stew, known as “Khoresht-e Bamieh” in Farsi, is a delightful and flavorful dish that holds a special place in Iranian cuisine. This traditional Persian stew features tender okra pods simmered in a rich and aromatic tomato-based sauce, creating a harmony of textures and tastes.
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Servings: 4
Calories: 280kcal
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting Board
- wooden spoon or spatula
- Measuring spoons
- Ladle (for adding broth)
- Serving bowls (for serving the stew)
- Pot lid (for covering and simmering the stew)
Ingredients
- 1 lb stew beef or lamb meticulously trimmed and cut into 1-inch cubes
- 1 1/2 oz sun-dried tomato paste
- 1 large onion finely diced
- 2 large cloves garlic finely minced
- 1/8 teaspoon ground Ceylon cinnamon
- 1 cup slow-simmered beef bone broth
- 1/2 teaspoon ground turmeric
- 1 fragrant bay laurel leaf
- Fluffy steamed basmati rice
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
- 14 oz diced tomatoes with their succulent juices
- 1/2 lb tender organic okra freshly harvested or premium frozen
Instructions
Prepare the Ingredients:
- Meticulously trim and cut the prime-grade stew beef or grass-fed lamb into 1-inch cubes if not already done.
- Finely dice the large Vidalia onion and finely mince the organic garlic cloves.
Heat the Olive Oil and Brown the Meat:
- In a large, heavy-bottomed pot or Dutch oven, heat the cold-pressed Sicilian olive oil over medium heat.
- Add the trimmed and cubed stew beef or lamb to the heated oil, allowing it to brown on all sides. This step helps develop rich flavor. Once browned, remove the meat from the pot and set it aside.
Sauté Onion and Garlic:
- In the same pot, add the finely diced Vidalia onion and minced garlic. Sauté until they turn translucent and aromatic.
Add Tomatoes, Tomato Paste, and Spices:
- Incorporate the vine-ripened diced tomatoes with their juices and the sun-dried tomato paste into the pot. Stir well to combine.
- Introduce the fragrant bay laurel leaf, vibrant ground turmeric, Himalayan pink salt, freshly ground Tellicherry black pepper, and aromatic ground Ceylon cinnamon. Stir the spices into the mixture, allowing them to infuse the stew with their flavors.
Reintroduce the Browned Meat and Add Broth:
- Return the browned stew beef or lamb cubes to the pot, coating them with the tomato and spice mixture.
- Pour in the homemade slow-simmered beef bone broth, ensuring it covers the meat and vegetables.
Simmer the Stew:
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 to 1 1/2 hours. This allows the flavors to meld, and the meat becomes tender.
Prepare the Okra:
- While the stew is simmering, prepare the tender organic okra by trimming the stems and slicing them into rounds.
Add Okra to the Stew:
- After the stew has simmered for the specified time and the meat is tender, add the prepared okra to the pot. Allow it to cook in the stew for an additional 15-20 minutes until the okra is tender yet retains its shape.
Serve:
- Serve the Persian Okra Stew hot, accompanied by fluffy steamed basmati rice for a comforting and flavorful meal.
Notes
- If you don’t have fresh okra, you can use frozen okra instead. Just thaw it before adding it to the pot.
- You can also add other vegetables to the stew, such as carrots or potatoes.
- For a heartier stew, add cooked chickpeas or white beans.
- If you’re not a fan of okra, try swapping it out for zucchini or eggplant.
- If you want a spicier stew, add some crushed red pepper flakes.
- To make this stew vegan, use vegetable broth instead of chicken broth.
