Stuffed Okra with Spiced Meat and Mozzarella (Ardooreh Bamyeh)

Bring a pot of water to a boil. Blanch the prepared okra for 7–10 minutes until just tender. Drain well and set aside to cool slightly.

Heat a small amount of oil in a skillet over medium heat. Add the chopped onion and a pinch of turmeric; sauté until soft and translucent.

Add the ground meat and cook, stirring, until it changes color and browns evenly.

Pour in a small cup of boiling water, cover, and simmer over low heat for 7–10 minutes until the meat is fully cooked and tender.

Stir in the green chili peppers, chopped herbs, curry powder, salt, and black pepper. Mix well, then remove from heat.

Blend the tomatoes with a pinch of salt and 2 tablespoons of oil until smooth. Stir in 1/2 cup boiling water to form a light sauce.

Spread the tomato sauce evenly over the base of an oven-safe baking dish.

Fill each okra piece with about 1 teaspoon of the meat mixture and arrange them snugly over the sauce.

Bake in a preheated oven at 160°C (320°F) for 20 minutes. Remove, sprinkle generously with mozzarella, and return to the oven for 5–7 minutes until the cheese melts.

Serve hot, garnished with fresh basil or herbs of choice. Enjoy within 10 minutes of baking for the best texture.