Persian cuisine is renowned for its depth of flavor and creative use of spices, and Khoresht Bamieh is a perfect example of this culinary artistry. This comforting stew combines tender okra pods with slow-simmered beef or lamb, tomatoes, and a fragrant mix of turmeric, cumin, and cinnamon. Finished with fresh herbs and often enhanced by saffron, it’s a dish that’s both hearty and elegant. Traditionally served with saffron rice, Khoresht Bamieh brings the warmth and richness of Persian home cooking to your table.
INGREDIENTS:
1 lb. okra pods, tops and tails trimmed
1 lb. beef or lamb, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 medium tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground saffron (optional)
Salt and pepper to taste
Vegetable oil or ghee for frying
2 cups water or beef broth
Fresh herbs (parsley or cilantro) for garnish
Cooked saffron rice for serving
METHOD:
Wash the okra pods and pat them dry. Trim the tops and tails, being careful not to cut through the pods. You can leave the okra whole or cut them into halves lengthwise, depending on your preference.
In a large pot, heat a tablespoon of oil or ghee over medium-high heat. Add the meat and brown it on all sides. Once browned, remove the meat from the pot and set it aside.
In the same pot, add a bit more oil or ghee if needed, and sauté the chopped onion until translucent. Add the minced garlic and sauté for another minute until fragrant.
Add bay leaf and sprinkle turmeric, ground cumin, and ground cinnamon over the sautéed onions and garlic. Mix well to coat the onions and release the fragrance of the spices. Stir in the tomato paste and cook for two more minutes.
Add the diced tomatoes to the pot and cook until they start to soften. Return the seared meat to the pot and mix it with the tomato and onion mixture.
Pour in the water or broth, ensuring that the meat is submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the meat is tender.
In a separate skillet, heat a bit of oil and add the okra pods. Sauté them for a few minutes until they start to brown slightly. This helps reduce the sliminess of the okra. Add the sautéed okra to the stew and continue to simmer for an additional 15-20 minutes, until the okra is tender.
Season the stew with salt, pepper, and ground saffron (if using). Adjust the seasoning according to your taste preferences. Just before serving, garnish the Khoresht Bamieh with chopped fresh herbs like parsley or cilantro.
Khoresht Bamieh is traditionally served with saffron rice. Spoon the stew over a bed of fragrant saffron rice and enjoy.
