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. 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. Crumble bacon and stir in just before serving. Cook 20-25 minutes, maintaining a simmer and stirring occasionally. Add tomatoes, water, okra, and seasonings. 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. Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes. In a pot over medium-high heat, add two tablespoons of olive oil, add the lamb pieces and let it brown on one side for about 5 minutes. 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. Heat one cup of olive oil in a medium pan over medium-high heat, fry the okra until brown and drain on paper towels. Growing up, this Persian tomato okra stew was a staple on my mom’s dinner table, and it was one of my favorites. However, some recipes may call for longer cooking times to achieve a thicker or more tender stew. ![]() Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes. Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining ½ teaspoon black pepper to the pan. In general, it is recommended to simmer the stew for at least 20-30 minutes to allow the flavors to develop and the okra to soften. Remove the thighs and set aside, leaving the fat and juices in the pan. 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. The cooking time for okra stew can vary depending on the recipe and desired consistency. 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. If you ask other 2nd generation Iranian Americans, they’ll tell you there’s the green stews, the red stews, and the brown stew. 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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