Omid Roustaei, The Caspian Chef
Okra and beef stew
approximately 20 pieces, stems trimmed
cut into 1 inch pieces
more as needed
adjust to your taste
Ghooreh (unripe sour grapes),
or lemon juice as a substitute
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 beef, garlic, turmeric, pepper and tomato paste, increase the heat to medium-high, and saute for 2 minutes.
Add 1 cup of water, reduce the heat, 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, add salt and 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.
The stew can also be made with lamb or chicken or the meat entirely eliminated to create a vegan dish. If eliminating the meat, reduce the cooking time by 60 minutes.
beef, khoresh, okra, stew
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