Khoresh Bamieh comes originally from Khuzestan province in southern Iran, where it is traditionally prepared with a tamarind sauce. This variety, which is more common elsewhere in Iran, substitutes tomato sauce for the the less well known tamarind. Okra, or Bamieh in Farsi, has its own share of controversy. “Oh, not another one”, you say! Okra’s flavor profile is often compared to that of an eggplant, and it has both fans and enemies, with strong opinions on both sides of the fence. It can have an unpleasant texture when not properly treated in the cooking process: it has an unfortunate tendency to become slippery and gooey in texture. Can you tell that I am trying very hard to avoid saying the word “slimy”?
# In a large frying pan, saute the okra with 6 tablespoons of oil over medium-high heat for 10 minutes. Stir gently as needed, but avoid over stirring.
# Once the okra has been sauteed on all sides and has turned a dark golden color, remove from the pan and set aside.
# Add the remaining 2 tablespoons of oil and saute the onions over medium heat for about 10 minutes.
# Add the beef, turmeric, pepper and tomato paste, increase the heat to medium-high, and saute for 2 minutes.
# Add 1 cup of water, reduce the heat, and cook the stew over low heat for 75 minutes or until the meat is nearly fork tender.
# Return the sauteed okra to the stew, add salt and Ghooreh.
# Cover and cook over low heat for 20 minutes or until the okra has fully cooked.
# Adjust the liquid level as needed. The stew should be moist but not watery.
# Serve the stew with steamed saffron basmati rice.
Iranian Main Courses: Khoresh Aloo Esfenaj (Spinach and Plum Stew)
