Growing up in Upstate New York I never tasted okra until I was a teenager (this could be partly because of geography and party because of my mother’s huge dislike for it), until one summer when I visited my aunt in North Carolina. We went out for dinner and she ordered fried okra. I don’t remember my feelings on it exactly – I didn’t dislike it, but it wasn’t something I would necessarily order myself. My love for okra and all its possibilities didn’t start until I tasted an okra, garlic, and tomato dish that my mother-in-law made. Khoresh Bamieh is a traditional Persian stew of meat and okra that is found all over the Middle East. This recipe is my version of that classic, which was adapted slightly from the version of that dish taught to me by my Syrian mother-in-law.
Fresh or Frozen Okra: You can use fresh or frozen okra in this dish, depending on whether it’s in season or not. Since okra is out of season right now (but Mike had to have this dish, lol!), I used frozen okra. If you’re using frozen okra don’t thaw it before adding, just add it frozen and simmer for about 10 minutes. If you’re using fresh okra, look for small okra pods since they’re more tender. Make sure to clean the okra (you can rub off the “fuzz” with a damp cloth) and trim the stem ends, then simmer for about 10 minutes.
To Avoid the Sliminess of Okra: Try not to pierce the pods or cut the okra into pieces; be careful to stir gently so your pods remain intact and be sure not to overcook the okra. Also, the tomatoes in this dish (like anything acidic) help to prevent the okra from becoming slimy.
Persian Meat & Okra Stew (Khoresh Bamieh)
(Yield: 6-8 servings)
1 1/2 to 2 lb stewing beef or lamb, trimmed and cut into 1-inch cubes (I like to use beef sirloin)
3 TB olive oil
2 large onions, chopped
4 cloves garlic, minced
1 (28 oz) can diced tomato (with juices)
3 oz tomato paste
2 beef bouillon cubes
1 bay leaf
1 tsp turmeric
1/4 tsp cinnamon
About 1 lb okra (fresh or frozen, depending on if okra is in season)
Salt and pepper to taste
Prepared rice, for serving
In a 5-quart pot with a lid, heat the oil on high; add the meat and cook until browned on all sides (about 5 minutes). Add the onion and garlic and sauté another 5 minutes. Add the diced tomato, tomato paste, bouillon, bay leaf, turmeric, and cinnamon; then add enough water to just cover everything. Cover the pot and bring it up to a boil; then turn it down to a simmer and let it cook for about 45 minutes (until the meat is tender), stirring occasionally. Add the okra and cook about 10 minutes, making sure not to overcook so the okra won’t get slimy.
This is delicious eaten by itself as a stew, or spooned on top of rice and eaten that way.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Faith, I love your new site! Perfect, perfect name! Oh, and this stew could make an okra lover out of me yet! The spices sound perfect.
This dish looks so wonderful! I love okra, but never cooked with them…
Cheers,
Rosa
It sounds like your initial experience with okra was similar to mine. Though, I tried it fried and supposedly everyone likes it fried! It’s such a wonderful, popular, and cheap southern veggie (abundant here in Tulsa!), so I’m definitely saving this recipe to try with okra and hoping to form a love from a distaste for okra! : )
Oooh thankyou for sharing this recipe Faith! I’ve only had Persian food a few times but loved it but had no idea how to make it. I’m so excited as I love the way they make rice too and this sounds like the perfect partner :D
ooh that is something that I need to try sometime soon. I’ve heard so much great things about okra but still haven’t tried it before, well other than fried ones… :) This looks great!
heyyy faithhh!! m loving ye new sitee!! look sooo beautifulll!! :) and yeah okra is one of my favorite!! i use to buy every now and then when ever i go to an Asian market :) thanx for sharing this delicious recipe!!!
Hey Faith,
I have blogged about you carrot cake muffins (I liked the recipe to your blog :) ). These were very delicious!
On another bote, I have never eaten okra. I definitively need to try this veggie this year :).
Thank you all for your sweet comments!
Karine — I’m so glad you made my carrot cake breakfast muffins, and thank you so much for blogging about them! :)
Your site looks really nice! I have to try okra soon!
I absolutely LOVE the new site!
Love your new look… just changed my tag for you! I don’t like okra… but the recipe looks so good!
For some reason, I’ve eaten okra since I was a child. I know some people don’t like the slimy texture, but I love it. And fried, dipped in cornmeal, they’re divine.
This is really an interesting meat stew. Using cinnamon is unusual and I bet is really good.
Stew is so perfect for these cold winter days…
I have never made okra..perhaps it time!!!!!!!!!!!
There used to be fresh okra aplenty in Singapore, but back then I never learned to appreciate it. Now, it’s so tough to find fresh ones! I like them roasted, but I would love to try them in your stew!
My mother has probably never had okra before in her life, which is why it took me until college to try it. The first time I had it was at a Turkish restaurant in a stew. And I loved it! This sounds like a great way to prepare it as well. I actually really like the slime factor. Crazy, I know :p
This Okra stew looks great. I have never used Okra, thanks for all the pointers. The cinnamon in this recipe sounds so very tasty! Can you bring some over for dinner tonight! I am loving watching your blog evolve, all the changes you have made are trés elegante :)