Khoresh Bamiyeh (خورش بامیه) — Persian Okra Stew with Tamarind

• 800 gBeef stew meat (or lamb shoulder), cut into 3 cm cubes (Trim excess fat; pat dry for better browning)
• 350 gYellow onions, thinly sliced (For fried onions (piaz dagh))
• 90 mlVegetable oil (Divided for frying onions, herbs, okra, and potatoes)
• 45 gTomato paste (About 3 tablespoons)
• 12 gSea salt (About 2 teaspoons, plus more to taste)
• 2 gBlack pepper, freshly ground (About 1 teaspoon)
• 1100 mlWater (Hot, plus more if needed)
• 500 gFresh okra (Small pods preferred; trim caps without cutting into the pod)
• 60 gTamarind paste (concentrate) (Adjust to taste; brands vary in sourness)
• 250 mlBoiling water (For dissolving tamarind paste)
• 30 gFresh parsley leaves, finely chopped (Fried with mint for garnish and aroma)
• 6 gDried mint (About 2 tablespoons; watch closely to prevent burning)
• 450 gPotatoes, peeled and cut into 1 cm batons (For crispy topping)

Instructions

1. 1

   Make fried onions: heat 30 ml oil in a heavy pot over medium heat. Add sliced onions and cook 18–22 minutes, stirring frequently, until deep golden and sweet. Lower heat if browning too fast. Remove half for garnish if desired, leaving the rest in the pot as the stew base.

2. 2

   Brown the meat: increase heat to medium-high and add the meat to the pot with onions. Sear 6–8 minutes, turning to brown most sides. Stir in tomato paste and cook 2 minutes until it darkens slightly and smells roasted. Add sea salt and black pepper and stir to coat evenly.

3. 3

   Simmer: pour in 1100 ml hot water, scraping the bottom to release browned bits. Bring to a gentle boil, then reduce to low, cover, and simmer 60–75 minutes until the meat is nearly tender. Check every 20 minutes and add a splash of hot water if the level drops below the meat.

4. 4

   Prepare okra without slime: while the meat simmers, trim okra caps carefully without cutting into the pods. Heat 15 ml oil in a skillet over medium-high. Sauté okra 4–6 minutes, shaking the pan, until lightly blistered. This step helps keep the stew clear and reduces okra mucilage.

5. 5

   Add okra: once the meat is nearly tender, add the sautéed okra to the pot. Cover and simmer 20 minutes over low heat. Stir gently only once or twice to avoid breaking the pods. If the stew looks too thick, add 60–120 ml hot water to maintain a spoonable consistency.

6. 6

   Make tamarind broth: in a bowl, whisk tamarind paste with 250 ml boiling water until dissolved. If your paste is fibrous, let stand 5 minutes, then strain through a fine sieve, pressing firmly. Add the tamarind liquid to the stew and simmer uncovered 10–12 minutes to balance sourness and concentrate flavor.

7. 7

   Fry herbs: in a small pan, heat 15 ml oil over medium-low. Add chopped parsley and cook 60–90 seconds until fragrant. Add dried mint and cook 10–15 seconds only, stirring constantly, to prevent bitterness. Immediately scrape the herb mixture into the stew and simmer 3 minutes, then taste and adjust salt.

8. 8

   Crispy potatoes and serving: heat remaining 30 ml oil in a skillet over medium-high. Fry potato batons 10–14 minutes, turning, until golden and crisp; drain and salt lightly. Rest the stew 10 minutes off heat. Serve over steamed rice, topping each bowl with crispy potatoes and optional extra fried onions.