Persian Okra Stew (Khoresh Bamieh)
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Resource ID
12025
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe by Tara Omidvar is known as Khoresh Bamieh or okra stew. The dish originated in south of Iran and it is a hot and flavourful dish with lots of garlic. Okra, beef and tamarind are the main ingredients. Like many other Iranian stews, there are different versions of this stew as well. Some add split peas or some make it without tamarind. This is the version that her grandmother taught her. She loves the sourness that tamarind gives to this dish and it can’t be replaced with any other ingredient.
Like every other Iranian stew, this dish is always served with saffron rice. You can also serve Shirazi salad, fresh herbs and/or pickled vegetables as a side dish.
Like every other Iranian stew, this dish is always served with saffron rice. You can also serve Shirazi salad, fresh herbs and/or pickled vegetables as a side dish.
Tara shares this quintessential Iranian stew–a simple braise that’s simply divine.