Persian Okra Stew (Khoresh Bamieh) is a classic Iranian dish of meat stewed with tomatoes, okra, and spices. It’s delicious enough to convert even the most adamant okra haters!
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, stirring occasionally.
Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and broth.
Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.
Add the fresh or frozen okra and cook until tender, about 10 minutes.
Notes
Net Carbs: 10g per serving (without rice)
Nutrition Information: The nutritional information given is for 1 serving without rice.
Serving Suggestion: This is delicious eaten by itself as a stew, or spooned on top of rice and eaten that way.
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, I used frozen okra to make this recipe. 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, trim the stem ends on an angle so you don’t cut open the pods, and then simmer for about 10 minutes.