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+ servings

Khoresh Bamieh

Omid Roustaei, The Caspian Chef
Okra and beef stew
5 from 16 votes
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Persian
Servings 4


  • 1 pound whole okra, approximately 20 pieces, stems trimmed
  • 8 tablespoons oil, divided
  • 1 onion, diced
  • 1 pound beef, cut into 1 inch pieces
  • 5 cloves garlic, minced
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon pepper, ground
  • 3 tablespoons tomato paste
  • 1 cup water, more as needed
  • 1 teaspoon salt, adjust to your taste
  • 2-4 tablespoons 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, 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, 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. 
Keyword beef, khoresh, okra, stew, whole30
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