Serve the stew together with the perfect steamed Persian rice (Chelo). Do not stir too much as the okra might lose its shape. Set aside.Īdd fried okra and Ghooreh to the stew, cover the pot, and cook over low heat for 30 minutes until the okra is fully cooked. Pour some oil into a frying pan and stir fry okra for 10 minutes. Add water, bring it to a boil, cover and let it cook. Add chuck cubes fry until coated in turmeric and browned on all sides, 5 to 10 minutes. Stir in the turmeric, salt, and pepper for 1 to 2 minutes. Cook and stir the onions until deep golden brown, 10 to 15 minutes. Heat 2 tablespoons of oil in a large pot over medium-high heat. How to prepare Khoresh Bamieh? Step 1: Preparing IngredientsĬut the stems of okra. Add tomato paste and fresh diced tomatoes. Add the okra, cook for 10 minutes, until soft. Lower heat to medium low, cover the pot and simmer for additional 25-35 minutes or until beef is tender. 3 tbsp ghooreh (unripped grape)/lemon juice Cook for 10 minutes, stirring frequently to ensure all sides of beef and are cooked.Khoresh Bamieh, a traditional Iranian stew is made of beef, okra, and garlic. Serve with rice.In Farsi, Khoresh means stew and Bamieh means Okra. Using a large spatula, spoon entire stew in a serving casserole dish or large serving bowl. Prior to serving add saffron taste for additional salt and add if needed. Continue to simmer for additional 20-30 minutes. If serving Persian rice, prepare now following this recipe.Īfter simmering beef or lamb stew, add fried okra and sour grapes. Pour in 3 cups of hot water cover with lid and gently simmer over low heat for an hour and half. Add cubes of beef or lamb with bone sauté for additional 5 minutes until somewhat cooked and brown. Add garlic, turmeric, salt, pepper and tomato paste stir together all ingredients and cook for 5 minutes. In a large, stainless steel deep pan sauté onions in 4 tablespoons of vegetable oil until golden brown stir frequently preventing edges from burning, deliver uniform caramelized onion. Remove from oil and place in a metal strainer with a plate under it to drain out excess oil. Indeed, Bamieh is the Persian word for okra. Once hot, very carefully add okra and sauté for 7-9 minutes until slightly cooked. Khoresh Bamieh (Orka Stew, Khoresht Bamieh,, Persian Okra stew) is a traditional Persian stew made with meat and okras. In a large frying pan over medium heat, bring to frying temperature 1/4 cup of vegetable oil. fresh whole okra rinsed and air dryġ 1/2 large onion (or 2 medium size onions) chopped into fine piecesġ cup unrip green sour grapes (sold in Persian grocery stores either fresh in the produce section when in season or in glass jars)ġ/2 teaspoon sea salt and ground black pepper beef or lamb shank with bone (cut and cube beef off the bone save bone)ġ lb. Rich, delicious, and healthy, I pledge to make this stew more popular this year! Any followers?ġ lb. Omitting use of meat delivers an equally hearty stew which is a wonderful vegetarian option. Serve along saffron laced Persian rice.Ĭomforting flavors and texture of okra in a sea of tomato, saffron, turmeric, garlic and sour grapes braised with either beef or lamb stew is both healthy and delicious. In season from late June until October, take advantage of this nutritious vegetable. Okra has a very distinct texture of mucilage soluble fiber making it easily digestible and nutritious with vitamin C and K, thiamin, folate and magnesium.
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