Okra stew persian4/25/2024 ![]() ![]() Remove from oil and place in a metal strainer with a plate under it to drain out excess oil. Once hot, very carefully add okra and sauté for 7-9 minutes until slightly cooked. In a large frying pan over medium heat, bring to frying temperature 1/4 cup of vegetable oil. fresh whole okra rinsed and air dryġ 1/2 large onion (or 2 medium size onions) chopped into fine piecesġ cup unrip green sour grapes (sold in Persian grocery stores either fresh in the produce section when in season or in glass jars)ġ/2 teaspoon sea salt and ground black pepper beef or lamb shank with bone (cut and cube beef off the bone save bone)ġ lb. Rich, delicious, and healthy, I pledge to make this stew more popular this year! Any followers?ġ lb. Omitting use of meat delivers an equally hearty stew which is a wonderful vegetarian option. Serve along saffron laced Persian rice.Ĭomforting flavors and texture of okra in a sea of tomato, saffron, turmeric, garlic and sour grapes braised with either beef or lamb stew is both healthy and delicious. In season from late June until October, take advantage of this nutritious vegetable. Here is an article about Famous Persian foods that you can read about it.Okra has a very distinct texture of mucilage soluble fiber making it easily digestible and nutritious with vitamin C and K, thiamin, folate and magnesium. Don’t forget to share your ideas and questions in the comment below. In case you liked it, we suggest you trying Albaloo Polo, Tahchin, and sabzi polo as well. Using fresh okras are highly recommended for this stew. We hope you enjoyed the delicious recipe of Khoresth Bamieh. – In case you don’t have a cinnamon stick, use ¼ teaspoon of cinnamon powder instead. Cut it into small pieces the same as beef in your stew since chicken is cooked faster, it will take less time. – If you do not like beef or have an allergy to it, make your stew with lamb or chicken. – Do not add the okra to the stew from the beginning to avoid becoming slippery. – You can use two tomatoes in the stew as well. – Like so many other delicious Persian stews, you can add saffron to make it even tastier. – Be careful to have the stew moist but not watery, meaning that the most part of the water should be vapored. ![]() – Same as other Persian stews, serve the Okra Stew with cooked rice known as Polo. Now, your Khoresht Bamie is ready, do not forget to take out the cinnamon stick from the stew while serving. ![]() After the stew being cooked for 2 hours, add the okra and unripe grape to the pot and let it cook for an extra 20 minutes.Only stir them gently once in a while to avoid being burnt. Meanwhile, saute the okra with oil on a frying pan over medium heat for 10-20 minutes depending on the size of the okras.Pour three-four cups of boiling water on the mixture and close the lid and let it be cooked at a low temperature.Now it is time to add the potato sauce to the onions to have it cooked for 3 minutes.Then, add the spices, minced garlic, and the cinnamon stick.Cut the beef into the one-inch pieces and add them to the pan and let it saute as long as the red meat changes color (takes about 2-5 minutes).Saute the onions on a pan as long as it turns into yellow.2 tbsp sour/unripe grapes or lemon juice.0.5 tsp of each turmeric, black pepper, salt. ![]()
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