🍽️Stew

Persian Chicken and Okra Stew (Khoresh-e Morgh ba Bamieh)

Name: Persian Chicken and Okra Stew (Khoresh-e Morgh ba Bamieh)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 2 onions, finely chopped; 8 pieces chicken, skin removed and washed; 8 cups water; 2 chicken bouillon cubes; 500 g okra, trimmed and chopped; 3 tablespoons tomato paste; 1 tablespoon mixed spices; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper; A small amount of cooking oil

"Experience the soul-warming flavors of the Middle East with this tender, tangy, and nutrient-dense Persian classic."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 onions, finely chopped
8 pieces chicken, skin removed and washed
8 cups water
2 chicken bouillon cubes
500 g okra, trimmed and chopped
3 tablespoons tomato paste
1 tablespoon mixed spices
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
A small amount of cooking oil

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Low-Fat⚡ Medium

❤️Health85%

😋Taste88%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

Originating from the southern regions of Iran, Khoresh-e Bamieh is a beloved Persian staple that highlights the region's culinary affinity for tangy, slow-simmered stews. While traditionally prepared with lamb, this chicken version offers a lighter interpretation of the dish while maintaining its signature aromatic depth and silky texture.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"A velvety, tomato-rich broth carries the bright zing of lemon and the earthy, grassy notes of tender okra. The aroma is a warm, savory embrace of slow-stewed poultry and golden onions, promising a comforting and deeply satisfying mouthfeel."

Chef's Mastery

💡

The Secret

To minimize the 'slimy' texture often associated with okra, sauté the trimmed okra in a separate pan with a splash of oil and a drop of lemon juice before adding it to the stew.

⚠️

Avoid This

Over-stirring the pot after adding the okra, which can cause the pods to break and release their seeds, thickening the sauce excessively.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 3 days; the flavors notably improve and harmonize after a night in the fridge.

Instructions

Heat a small amount of oil in a large pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, stirring frequently.

Add the chicken pieces to the pot. Sprinkle in the mixed spices, salt, and black pepper. Gently turn the chicken until lightly seared on all sides and well coated with the onions and spices.

Pour in the water and add the chicken bouillon cubes. Stir until dissolved, then cover the pot and reduce the heat to low. Simmer for about 1 hour, until the chicken is tender and the broth is flavorful.

Carefully add the chopped okra, tomato paste, and lemon juice. Stir gently to combine, taking care not to break the okra.

Cover and continue cooking over low heat for another 40–45 minutes, allowing the stew to thicken slightly and the flavors to fully develop. Taste and adjust seasoning before serving.