Iranian Okra stew with beef ( Khoresht-e Bamieh)

Okra stew is a hearty- comfort food and it’s a staple recipe in my kitchen. Khoresht is a term for stew in Iranian cuisine.  Okra is called ‘ Bamieh’ in Farsi language. Khoresht-e  bamieh is popular dish in Middle East countries.  In Iran, Okra stew is traditionally from southern part of Iran. It is a flavourful dish with tender okra that is  served with rice.

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Ingredients

  • 200g diced beef/lamb
  • 300g okra, diced
  • 1 lemon or lime juice
  • 1 large tomato, diced
  • 2 mediums onions, finely chopped
  • 1 Tbsp tomato paste
  • ¼ Tsp turmeric
  • 1 tsp cumin powder
  • Salt- pepper to taste
  • Oil

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Preparation
Heat the oil in a pan, sauté diced meat until change the colour. Add, cumin,  pepper and turmeric. Transfer  the meat to  a pot with water, and cook It until meat is tender.
Finely chop the onions and fry them. Set aside. Cut okras to a small pieces and sauté in the oil. In a pot with 300 ml water and cooked meat, add fried onions, okras, chopped tomato, tomato paste, lemon juice and salt.
The okra doesn’t take long to cook, so avoid the temptation to let it cook for a long time with the rest of the stew.

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The okra doesn’t take long to cook so make sure not to overcook the stew. 15-20 minutes cooking over medium to low heat is enough
Serve the stew with rice.

 

خورش بامیه

خورش بامیه  جزو غذاهای ثابت و دایمی در آشپزخونه ی من هست. و خوشبختانه در تمام فصول سال میشه بامیه رو به صورت تازه یا فریز شده از فروشگاه ها خریداری کرد.

بامیه در انگلیسی ” اوکرا” گفته میشه.

خورش بامیه در بسیاری از کشورهای خاور میانه طرفدار داره و با دستورهای مختلفی پخت میشه. درایران این خورش خوشمزه اصالتن از شهرهای جنوبی سرچشمه گرفته و خورش بسیار لذیذ و خوش طعمی هست و چون بامیه دارای بافت نرمی هست نیازی به پخت طولانی مدت اون نیست..

مواد لازم

دویست گرم گوشت خورشتی گوساله یا گوسفندی

سیصدگرم بامیه

یک عدد گوجه فرنگی درشت خرد شده

یک عدد لیمو ترش

یک ق غ رب گوجه فرنگی

یک چهارم ق چ زردچوبه

یک ق چ زیره

نمک و فلفل به میزان لازم

روغن مایع یا کره

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طرز تهیه
مقداری روغن را در تابه گرم کنید و گوشت خورشتی را در آن تفت دهید تا رنگ گوشت تغییر کند. زردچوبه  – زیره و فلفل را نیز به گوشت در حال تفت بیفزایید. سپس گوشت را با مقدار مناسبی آب بپزید تا نرم پخته شود. اگر از آب گوشت باقی ماند می توانید در حین پخت خورش به آن اضافه کنید.

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پیاز ها را ریز خرد کرده و تفت دهید تا نرم شوند. دو سر بامیه ها را زده و آنها را به صورت حلقه حلقه خرد کرده و در روغن تفت دهید. زمانیکه گوشت آبپز شد. 300 میلی لیتر آب را همراه با رب گوجه فرنگی – آب لیمو ترش و نمک مخلوط کرده و همراه با پیازها و بامیه های تفت داده شده و گوجه فرنگی خرد شده به گوشت اضافه کنید. بامیه نیاز به زمان زیاد برای پخت ندارد و 20-15 دقیقه پخت با حرارت متوسط رو به پایین کافیست.
اجازه دهید خورش با حرارت متوسط برای -20-15 دقیقه بپزد و قوام آید .خورش بامیه با کته یا پلوسرو میشود.

 

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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