Khoresh Bamieh comes from the Khuzestan province in southern Iran, where it is traditionally made with tangy tamarind sauce. In other parts of Iran, however, tomato sauce is often used as a more common substitute.
Okra, or bamieh in Persian, has a reputation for dividing opinions. Its flavor is often compared to eggplant, and it can develop an unpleasant texture if not handled correctly, becoming slippery and gooey.
With a little know-how, this can easily be avoided. When okra is cut, it releases a sticky substance that can be off-putting. To prevent this, choose smaller okra and cook them whole. If slicing is necessary, keep the pieces large. Cook with enough oil at a higher temperature, avoid overcrowding the pan, and stir sparingly for perfectly textured okra in your stew.
Whether you fry the okra or roast them or incorporate them in a stew, be sure to cook this misunderstood vegetable properly (approximately 15-20 minutes) so as to keep the texture from misbehaving.
By the way, have you heard of the other bamieh in Persian cuisine? It’s a delightfully sweet treat that shares its name with the vegetable because of its similar shape.
Khoresh Bamieh
Ingredients
- 1 pound whole okra, approximately 20 pieces, stems trimmed
- 8 tablespoons neutral oil, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric, ground
- 1 pound beef, cut into 1 inch cubes
- 3 tablespoons tomato paste
- 1 cup water, more as needed
- 1 teaspoon salt, adjust to your taste
- 1/2 teaspoon pepper, ground
- 2-4 tablespoons Ghooreh (unripe sour grapes), or lemon juice as a substitute
Instructions
- In a large frying pan, saute the okra with 6 tablespoons of oil over medium-high heat for 10 minutes. Stir gently as needed, but avoid over stirring.
- Once the okra has been sauteed on all sides and has turned a dark golden color, remove from the pan and set aside.
- Add the remaining 2 tablespoons of oil and saute the onions over medium heat for about 10 minutes.
- Add the garlic and turmeric, and saute for 2 minutes.
- Add the beef, increase the heat to medium-high, and saute for another 2 minutes. Finally, add the tomato paste and stir to combine.
- Add 1 cup of water, salt, and pepper and bring to a gentle simmer. Cover and cook the stew over low heat for 75 minutes or until the meat is nearly fork tender.
- Return the sauteed okra to the stew, and add tghe Ghooreh.
- Cover and cook over low heat for 20 minutes or until the okra has fully cooked.
- Adjust the liquid level as needed. The stew should be moist but not watery.
- Serve the stew with steamed saffron basmati rice.
Your recipes are always exceptional !! The details and tips make all the difference thank you
Hi TCC,
Can I use frozen okra? If so, any adjustment to the recipe required?
Thanks!
Hi Travis, yes you can absolutely use frozen okra. I would make sure the okra is completely thawed out, and then laid out on a paper towel to remove all the extra moisture before proceeding to the sauteing stage. I would also be just a bit extra careful to not over-stir to avoid them getting sticky. Enjoy!
Hi Can i change beef with chicken? If yes! How long time does it he stew need to cooking?
Hi Ra, yes of course, you can switch to chicken instead of beef. Cooking times will varry depending on the size of the chicken pieces you use. Generally speaking, when I cook chicken for Persian stews, I use whole chicken pieces with bones in and cook it for about 75-90 minutes or until fully cooked and tender.
Step 5: covered or uncovered?
Hi Katy, covered in step 5.
Sounds grate!
I’ll try it tonight! But what about the tamarind?
Thanks,
Roya
Hi Roya, there are variation on this stew, while many use tamarind, some also use tomato paste along with ghooreh or lemon juice. Hope you enjoy it!
What happens to the 5 cloves of garlic ?
Ah, good catch… They go in on step 4 along with beef, turmeric and tomato paste.