Persian Okra Stew (Khoreshteh Bamieh)
Persian Okra Stew (Khoresh Bamieh) is a comforting, tomato-based stew made with tender okra and slow-cooked beef or lamb. It’s an easy and flavorful way to enjoy okra—perfect served over basmati rice for a cozy, satisfying meal.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb beef stew meat (cut into 1-inch chunks)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried turmeric
- 1 tsp all-purpose flour
- 2 tbsp extra virgin olive oil
- 1 small onion (chopped)
- 1 1/2 cup beef broth
- 3 tbsp tomato paste
- 3 dried limes (halved*)
- 14 oz canned diced tomatoes (with juice)
- 1 1/2 lb okra
Instructions
- 1
In a large bowl mix together stew meat, 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp turmeric and flour.
- 2
Heat a large dutch oven over medium-high heat and add 1 tbsp olive oil.
- 3
When oil is hot add chopped onion.
- 4
Cook until onions start to soften, approximately 7 minutes then season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp turmeric.
- 5
Cook for 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.
- 6
Stir in beef broth.
- 7
Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
- 8
Stir in tomato paste and canned tomatoes. Add dried limes.
- 9
Reduce heat to low and simmer for 2 hours. Stew can be refrigerated 3-4 days before serving at this point. Flavor is enhanced the longer it sits.
- 10
Thirty minutes prior to serving, clean and stem okra. Pat dry with paper towels.
- 11
Heat large non-stick skillet over medium-high heat and add 1 tbsp olive oil.
- 12
Fry okra in batches until lightly browned.
- 13
Add okra to the rest of stew, gently mixing it in.
- 14
Cook 15-20 minutes. If you overcook okra, they turn mushy.
- 15
Serve over white basmati rice.