Persian Okra Stew (Khoresh Bamieh) with Small Bowl of Rice and Vintage Spoons
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Persian Okra Stew (Khoresh Bamieh)

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!
Course Main Course
Cuisine Iranian, Persian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 272kcal
Author Faith Gorsky

Ingredients

Instructions

  • 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 bone 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 okra and cook until tender, about 10 minutes.

Notes

  • Net Carbs: 10g per serving (without rice)
  • Nutrition 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.
  • 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. 

Nutrition

Calories: 272kcal | Carbohydrates: 13g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 607mg | Potassium: 903mg | Fiber: 3g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 27.1mg | Calcium: 112mg | Iron: 4.2mg