Khoresh Bamiyeh with Tamarind (خورش بامیه) — Southern Iranian Tangy Okra Stew

• 1.5 lbBeef stew meat (or lamb shoulder), cut into 3 cm cubes (Trim excess surface fat for a cleaner broth.)
• 12.5 ozYellow onions, thinly sliced
• ¼ cupVegetable oil (Use a neutral oil with a high smoke point.)
• 1⅝ ozTomato paste (About 3 tbsp; fry it to remove raw taste.)
• 10 gSea salt (Add in two stages: early and at the end.)
• 2 gBlack pepper, freshly ground (About 1 tsp.)
• 5.1 cupWater (Hot water helps maintain a steady simmer.)
• 1⅜ ozTamarind paste (concentrate) (Adjust only within 10 g for more/less tang.)
• ⅞ cupWarm water (for dissolving tamarind)
• 1⅛ lbFresh okra, small pods (Choose pods under 6 cm for tenderness.)
• 12.5 ozPotatoes, peeled and cut into 3 cm chunks (Waxy potatoes hold their shape best.)
• 2 gDried mint (About 2 tsp.)
• 4 gDried parsley (About 4 tsp.)
• 2 tbspVegetable oil (for frying herbs and okra) (Split between herbs and okra as needed.)

Instructions

1. 1

   Make the piaz dagh: heat 60 ml vegetable oil in a heavy pot over medium heat, then add the sliced onions. Cook for 18–22 minutes, stirring often, until deeply golden-brown and sweet, not burnt.

2. 2

   Add the meat to the browned onions and raise heat to medium-high. Sear for 6–8 minutes, turning the cubes so most sides pick up color; this builds the stew’s backbone flavor.

3. 3

   Push the meat and onions to the side and add the tomato paste to the cleared spot in the pot. Fry the paste for 2 minutes, stirring constantly, until it darkens slightly and smells caramelized rather than raw.

4. 4

   Season with 6 g of the sea salt and all the black pepper, then pour in 1200 ml hot water. Bring to a gentle boil, skim any foam for a cleaner broth, then reduce to a steady simmer and cover. Cook for 60 minutes, stirring once or twice, until the meat is starting to turn tender.

5. 5

   Prepare the tamarind: whisk 40 g tamarind paste with 200 ml warm water until fully dissolved. Let it sit 5 minutes, then strain through a fine sieve if there are fibers or seeds; you want a smooth, tangy liquid.

6. 6

   Prepare the okra: rinse and dry the pods thoroughly, then trim only the very tip of the stem cap without cutting into the pod. Keeping the pods dry and mostly intact reduces slime and helps them stay whole in the stew.

7. 7

   Fry the herbs: in a small pan heat 15 ml of the remaining oil over medium-low, add dried mint and dried parsley, and stir for 30–45 seconds until fragrant. Remove immediately from heat so the mint does not scorch and turn bitter.

8. 8

   Lightly sauté the okra: in the same pan add the remaining 15 ml oil over medium heat and sauté the okra for 4–5 minutes, shaking the pan so pods blister lightly. This step improves flavor and helps the okra keep its shape during simmering.

9. 9

   After the meat has simmered 60 minutes, add the potatoes, sautéed okra, fried herbs, and the prepared tamarind liquid to the pot. Return to a gentle simmer and cook uncovered for 30–35 minutes, stirring carefully to avoid breaking the okra, until potatoes are tender and the stew thickens.

10. 10

    Taste and finish with the remaining 4 g sea salt, adjusting only if needed for balance. Rest the stew off heat for 10 minutes before serving; this short rest rounds the tamarind tang and lets the broth settle into a glossy, cohesive texture.