Okra Khoresh

Name: Okra Khoresh (Khoresh-e bamieh)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 tablespoon grape molasses; 3 tablespoons tomato paste; 1 tomato, peeled and chopped; 1 pound (450 g) fresh or frozen okra; 3 tablespoons fresh lime juice; 1 teaspoon turmeric; ½ red (bell) pepper, chopped; 1 green chili, seeded and chopped, or 1 teaspoon red pepper flakes; 1 green chili, seeded and chopped, or 1 teaspoon red pepper flakes; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; 1 pound (450 g) stew meat (lamb or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds veal shanks; 5 tablespoons oil, butter, or ghee*; 5 tablespoons oil, butter, or ghee*; 4 cloves garlic, peeled and sliced; 2 medium onions, peeled and thinly sliced; 5 tablespoons oil, butter, or ghee*

Khoresh-e bamieh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

5 tablespoons oil, butter, or ghee*
2 medium onions, peeled and thinly sliced
4

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown onions, garlic, and meat. Add salt, pepper, turmeric, bell peppers, and chili, and sauté for 2 minutes. Add the tomato paste and fresh tomato, and sauté for 1 minute.
Pour in water—2 cups/480ml for meat and 1½ cups/360ml for chicken. Cover and simmer over low heat for 2 hours for meat or 1½ hour