Name: Okra with Pomegranate Molasses
Yield: Serves 4
Cuisine: Iranian
Ingredients: sea salt and black pepper; 1 small bunch fresh coriander, roughly chopped; 1 tablespoon water; 2 tablespoons pomegranate molasses; ½ teaspoon ground cinnamon; 1 kg small okra, ends trimmed and cut into 3 cm pieces; 1 garlic clove, thinly sliced; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Try to pick out the smallest okra you can find. Sometimes we use tiny frozen okra no more than 3cm long from Egypt or Lebanon, which you can buy in Lebanese or Iranian shops.

Ingredients

3 tablespoons olive oil
1 garlic clove, thinly sliced
1 kg small

Method

In a large saucepan or frying pan heat the olive oil over a medium heat. Fry the garlic until it begins to colour, then add the okra and a pinch of salt. Cook for 5 minutes, stirring occasionally, then add the cinnamon, pomegranate molasses, water and coriander and warm through. Season well.

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Ingredients

Method

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