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Bamiyeh (okra stew): photo of the dish
Illustrative photo: Hamed Saber — CC BY 2.0, Wikimedia Commons
Everyday meals

Bamiyeh (okra stew)

An Iranian stew of okra and lamb simmered in a lemony tomato sauce. A festive family dish, it's served with rice and sometimes a fresh yogurt on the side.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the lamb into cubes and brown it in the oil for 8 minutes with the sliced onions.
  2. Add the garlic, turmeric and cumin, then stir for 1 minute.
  3. Stir in the tomato paste, then the canned tomatoes, and let simmer for 10 minutes.
  4. Pour in the water, cover and cook for 40 minutes over low heat.
  5. Meanwhile, rinse the okra, trim the tips and sauté them for 5 minutes in a pan to reduce their sliminess.
  6. Add the okra to the pot and continue cooking for 15 minutes uncovered.
  7. Squeeze in the lemon juice, adjust the seasoning and serve with white rice and yogurt.

Variations and tips

Vegetarian version. Replace the lamb with cooked chickpeas, reducing the initial cooking time to 10 minutes.

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Original Ecomely recipe.