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Khoresh Bamieh

Khoresh Bamieh (Persian Orka Stew)

Persian Khoresh Bamieh is a stew made by okras and meat. To serve it you need to cook okras in a unique sauce made mainly by tomato paste and water. This stew is served along with a dish of Chelow.
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Course: khooresht ( Stew )
Cuisine: Persian
Keyword: Khoresh Bamieh
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Servings: 4 people
Calories: 170kcal


  • 10 oz fresh okras
  • 10 oz lamb (for stew)
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon fried onions
  • 3 tablespoon tomato paste
  • 3 tablespoon vegetable oil
  • 1 tablespoon fresh lemon juice
  • 3 cups of water
  • 1 tablespoon brewed saffron
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Dice the onions and saute them with 1 tablespoon oil
  • Add turmeric, pepper and minced garlic to onions.
  • Saute meat with onions and spices.
  • Pour water on them and let the meat cook on low heat.
  • In another pan, pour some vegetable oil and fry the cleaned and washed okras.
  • Distil the okras’ oil thoroughly.
  • Add some tomato paste and fried onions to the okras.
  • When the meat is cooked, add the meat to the okras (along with water)
  • Add salt
  • At last, add saffron and lemon juice. Let the stew cook for 40 minutes.


Uniqop’s Advice:

  • Dry the okras after washing.
  • You can use this recipe for cooking okra stew with chicken, or without meat.
  • The meat takes about 2 hours to cook.
  • Never cook the okra stew on high heat; because that would result in viscous okras that is not favourable.
  • Do not batter or mix your stew because that would cause okras to solve in the sauce.


Serving: 100g | Calories: 170kcal | Carbohydrates: 6.75g | Protein: 10.48g | Fat: 11.96g | Cholesterol: 30.72mg | Sodium: 875.43mg | Potassium: 321.04mg | Fiber: 2.89g | Sugar: 3.66g | Vitamin A: 25.37IU | Vitamin C: 19.01mg | Calcium: 82.72mg | Iron: 1.26mg