Classic Persian Okra Stew (Khoreshte Bamieh)
"A soul-warming masterpiece that captures the essence of Southern Iranian hospitality through tender lamb and tangy, citrus-brightened okra."
Instructions
Heat a small amount of vegetable oil in a heavy-bottomed pot over medium heat. Add the fried onion and crushed garlic, stirring briefly until aromatic.
Add the meat cubes along with turmeric, black pepper, and a light sprinkle of salt. Sauté for about 3 minutes, just until the meat is lightly sealed on all sides.
Pour in 2–3 glasses of water, bring to a gentle boil, then reduce the heat, cover, and simmer until the meat is tender and flavorful.
While the meat cooks, gently wash the okra and trim only the tough stem ends, keeping the pods whole to prevent sliminess.
Bring a separate pot of salted water to a boil. Add the okra and blanch for about 5 minutes, then drain thoroughly.
Once the meat is tender, stir in the tomato paste and lime juice, mixing well to create a lightly tangy base.
Carefully add the blanched okra to the stew. Simmer uncovered for another 5 minutes, allowing the flavors to meld without overcooking the okra.
Taste and adjust seasoning as needed. Remove from heat and serve hot, ideally with Persian-style rice.