![]() ![]() The perfect bite is getting a spoonful of fluffy white basmati rice, a bit of crispy rice, and warm stew on top. The stew is best served over Persian rice with crispy potato tahdig, and with a heaping side of sabzi (herbs like Persian basil, tarragon, mint, scallions, and radishes). You’ll know it’s ready to serve when the beef is fork tender and the okra is cooked through. 1 ½ to 2 lb stewing beef or lamb, trimmed and cut into 1 inch cubes (I like to use both beef sirloin and lamb shoulder) 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 ¼ tsp cinnamon About 1 lb okra (fresh or frozen. This combination of beef, okra, tomatoes, and dry lemons simmer together for around 5-6 hours, filling the house with an amazing aroma. The best part about stews is that you just throw a bunch of ingredients together in a pot and let them cook low and slow for hours. Yes, unripened grapes are actually a big part of Persian cooking and if you have a sour tooth, you’ll love them!Īs complex as this dish looks (or tastes), it’s actually fairly easy to make. You’d think the tomatoes make this stew overly sweet, but the addition of dried Persian lemons or unripened sour grapes (ghooreh) give it an excellent sour note that balances out the sweetness of the tomatoes. Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes. Saute in some oil until onion is translucent. Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Growing up, this Persian tomato okra stew was a staple on my mom’s dinner table, and it was one of my favorites. 1 lb stew meat 1 large onion 5 garlic cloves 1 tsp turmeric 14 oz tomato can 2 tbsp tomato paste 1 lb okra 2-3 tbsp lemon juice salt & pepper oil. I’m sure there are more I’m missing, but this specific one is called “Khoreshteh Bamieh” and it is made with tomatoes, okra, and beef. Bamieh is okra and Khoresh-e-Bamieh is a Persian okra stew. ![]() And if you ask someone who was actually born and raised in Iran they’ll tell you there’s khoreshteh ghormeh sabzi, karaps, bademjan, lubia sabz, bamieh, and fesenjoon. Finally, stir in the okra during the last 10 minutes of cooking. Subsequently, stir in tomatoes, spices, and liquid and braise the meat until tender. If you ask other 2nd generation Iranian Americans, they’ll tell you there’s the green stews, the red stews, and the brown stew. How to Make Persian Okra Stew: Sear the meat (lamb or beef) in a little oil and then add aromatics like onion and garlic. Persian cuisine has many different variations of stews or “khoresht” served over fluffy Basmati rice. As Fall approaches, I’m starting to make more comforting hearty recipes like this Persian tomato okra stew. ![]()
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