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.

No ratings yet

Print Pin

Course: khooresht ( Stew )

Cuisine: Persian

Keyword: Khoresh Bamieh

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Servings: people

Calories: 170kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition