Ardooreh Bamyeh (اردوره بامیه) — Persian-Style Stuffed Okra with Spiced Meat and Mozzarella

• 500 gOkra pods (small to medium pods, 7–9 cm long, rinsed and thoroughly dried)
• 8 gKosher salt (divided)
• 15 mlFresh lemon juice (for reducing okra slime)
• 30 mlOlive oil (divided)
• 200 gYellow onion (finely diced)
• 350 gGround lamb (or 80/20 ground beef)
• 20 gGreen chili pepper (finely minced, seeds removed for less heat)
• 12 gGarlic (finely grated)
• 2 gGround turmeric
• 4 gCurry powder (mild to medium)
• 1 gGround black pepper
• 12 gFresh basil leaves (finely chopped)
• 6 gFresh tarragon leaves (finely chopped)
• 30 gTomato paste
• 800 gCanned crushed tomatoes
• 6 gGranulated sugar (balances acidity; optional but recommended)
• 240 mlWater (add gradually as needed)
• 150 gLow-moisture mozzarella (coarsely grated)

Instructions

1. 1

   Prep the okra for clean texture: trim only the very tip of each stem (do not cut into the pod). With a small paring knife, make a lengthwise slit down one side to create a pocket. Toss okra with lemon juice, 3 g salt, and 15 ml olive oil; rest 15 minutes at room temperature.

2. 2

   Make the herb-spiced meat filling: heat 15 ml olive oil in a skillet over medium heat. Add onion and cook 8–10 minutes until soft and lightly golden. Stir in chili and garlic for 30 seconds. Add ground meat, turmeric, curry powder, black pepper, and 3 g salt; cook 6–8 minutes, breaking up lumps, until no pink remains.

3. 3

   Finish the filling for stuffing: remove the skillet from heat and let the meat cool 10 minutes so it firms up and is easier to pack. Stir in chopped basil and tarragon until evenly distributed. Taste and adjust salt if needed, keeping in mind the mozzarella will add saltiness later.

4. 4

   Stuff and briefly sear the okra: using a teaspoon or clean fingers, fill each okra pocket with about 10–15 g meat, pressing gently so it sits flush without splitting the pod. Heat a wide, lidded sauté pan over medium-high; sear stuffed okra 2–3 minutes total, turning carefully, just to set the surface.

5. 5

   Build the tomato reduction: reduce heat to medium. Push okra to the edges and add tomato paste to the center; cook 60–90 seconds, stirring, until darkened slightly. Add crushed tomatoes, sugar, remaining 2 g salt, and 120 ml water. Simmer 8 minutes, stirring, until glossy and slightly thick.

6. 6

   Braise gently to keep okra intact: nestle okra in a single layer, slit-side up when possible. Cover and simmer on low for 25 minutes, shaking the pan occasionally instead of stirring. If the sauce gets too thick, add up to 120 ml more water, 30 ml at a time, to maintain a loose stew consistency.

7. 7

   Melt the mozzarella: preheat the broiler to high (or set oven to 220°C). Sprinkle mozzarella evenly over the okra and sauce. Broil 2–4 minutes until melted and lightly browned in spots, watching closely. Rest 5 minutes off heat so the sauce thickens slightly and the okra stays tender, not mushy.