Classic Persian Okra Stew with Lamb (Khoresh Bamieh)

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and lightly golden.

Add the turmeric and black pepper, stirring briefly to release their aroma. Add the lamb pieces and tomato paste, and sauté for about 2 minutes until the meat is well coated and the tomato paste darkens slightly.

Pour in enough water to just cover the meat. Bring to a gentle boil, then reduce the heat, cover, and simmer for 1 to 2 hours, until the lamb is tender and flavorful.

Pierce the dried limes with a fork and add them to the stew along with the salt. Continue simmering gently.

Meanwhile, heat a small amount of oil in a separate pan and lightly fry the okra until just tender and lightly colored. This step helps maintain the okra’s texture and prevents sliminess.

Add the sautéed okra and the bloomed saffron to the stew. Simmer uncovered until the stew thickens slightly and the flavors are well balanced. Taste and adjust seasoning before serving.