Persian Okra Stew (Khoreshteh Bamieh)
Persian Okra Stew (Khoresh Bamieh) is a comforting, tomato-based stew made with tender okra and slow-cooked beef or lamb. It’s an easy and flavorful way to enjoy okra—perfect served over basmati rice for a cozy, satisfying meal.
Servings 6
Calories 337kcal
Ingredients
- 1 ½ lb beef stew meat cut into 1-inch chunks
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried turmeric
- 1 teaspoon all-purpose flour
- 2 tablespoon extra virgin olive oil
- 1 small onion chopped
- 1 ½ cup beef broth
- 3 tablespoon tomato paste
- 3 dried limes halved*
- 14 oz canned diced tomatoes with juice
- 1 ½ lb okra
Instructions
- In a large bowl mix together stew meat, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon turmeric and flour.
- Heat a large dutch oven over medium-high heat and add 1 tablespoon olive oil.
- When oil is hot add chopped onion.
- Cook until onions start to soften, approximately 7 minutes then season with ¼ teaspoon salt, ⅛ teaspoon black pepper and ¼ teaspoon turmeric.
- Cook for 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.
- Stir in beef broth.
- Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
- Stir in tomato paste and canned tomatoes. Add dried limes.
- Reduce heat to low and simmer for 2 hours. Stew can be refrigerated 3-4 days before serving at this point. Flavor is enhanced the longer it sits.
- Thirty minutes prior to serving, clean and stem okra. Pat dry with paper towels.
- Heat large non-stick skillet over medium-high heat and add 1 tablespoon olive oil.
- Fry okra in batches until lightly browned.
- Add okra to the rest of stew, gently mixing it in.
- Cook 15-20 minutes. If you overcook okra, they turn mushy.
- Serve over white basmati rice.
Notes
You can also substitute the beef stew meat with 2 ½ lbs of lamb shanks (with bone) or 3-4 lb fryer chicken (cut up). For vegetarian stew, substitute beef broth with any vegetable broth and add ½ cup yellow split peas in step 10.
* If you can not find dried limes, substitute with ¼ cup lemon juice
TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1-2 cups | Calories: 337kcal | Carbohydrates: 16.2g | Protein: 39g | Fat: 12.5g | Saturated Fat: 3.5g | Cholesterol: 101mg | Sodium: 479mg | Fiber: 5.2g | Sugar: 5.4g
