The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan (check their recipes and compare!). Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe.
Khoresh Bamieh is a common stew dish in many middle eastern regions. In Iran it is traditionally from southern provinces. This recipe is for the Persian version of Khoresh Bamieh which is a spicy stew of meat and okra. Okra, also known as “lady’s finger”, or “bamia” is one of the popular nutritious vegetables of North-East African origin.
Okra usually has a sliminess when its seed pods are cooked which causes many people to dislike it, but there are some simple tricks to minimize or avoid it while cooking. When washing the okra pods do not pierce or cut them into pieces; Also by stirring them gently before adding them to the stew you can notably minimize the sliminess. Also make sure not to overcook the okra, usually 20-30 minutes of cooking is completely enough.
If you’re using fresh okra, it’s better to buy small okra pods since they’re more tender. Make sure to clean the okra beforehand and trim only the stem ends, but again be careful not to pierce or cut all way though the pods.
Heat 3 tablespoon of oil in a pot over medium heat and saute the chopped onions until soft. Then add stew meat and saute for 2-3 minutes.
Add turmeric, salt and pepper. Stir until all sides of the meat are lightly brown. Then add tomato paste and stir for 2 minutes
Pour in enough water to cover the mixture by about 1-2 inches. bring it to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for about 40-45 or until meat is tender.
Meanwhile wash okra and remove stems (do not remove the entire cap, just the stem). In a skillet heat 2 tablespoons vegetable oil over medium heat and saute okra for 2-3 minutes.
When stew meat is tender and the sauce is thickened, add the fried okras to the pot and cook for almost 20-30 minutes.
Adjust water and seasoning if needed and serve hot with Persian rice.