Khoresh Bamiyeh with Tamarind (Persian Okra Stew)
"A masterclass in Persian balance, this Southern-style okra stew pairs succulent slow-cooked meat with a bold, tamarind-infused tang and a crispy potato finish."
Instructions
Rinse the meat and pat dry. Heat the vegetable oil in a heavy pot over medium heat and sauté the meat until lightly browned and its natural juices release.
Add the fried onions and about 3 cups of water. Bring to a gentle boil, then reduce heat, cover, and simmer until the meat is mostly tender.
While the meat cooks, wash the okra and carefully trim only the tips to reduce sliminess. Lightly sauté the okra in a small amount of oil until just tender.
Stir the tomato paste into the okra and cook briefly until fragrant. Season with salt, black pepper, and tamarind paste.
When the meat is nearly cooked, gently add the okra mixture to the pot. Simmer on low heat so the flavors meld; the stew should remain thick with minimal liquid.
Add the fried mint and parsley during the final minutes of cooking to preserve their aroma.
Peel and thinly slice the potatoes, then fry until golden. Arrange them around the serving dish as a garnish before serving.