![]() The perfect bite is getting a spoonful of fluffy white basmati rice, a bit of crispy rice, and warm stew on top. The stew is best served over Persian rice with crispy potato tahdig, and with a heaping side of sabzi (herbs like Persian basil, tarragon, mint, scallions, and radishes). You’ll know it’s ready to serve when the beef is fork tender and the okra is cooked through. This combination of beef, okra, tomatoes, and dry lemons simmer together for around 5-6 hours, filling the house with an amazing aroma. The best part about stews is that you just throw a bunch of ingredients together in a pot and let them cook low and slow for hours. Yes, unripened grapes are actually a big part of Persian cooking and if you have a sour tooth, you’ll love them!Īs complex as this dish looks (or tastes), it’s actually fairly easy to make. You’d think the tomatoes make this stew overly sweet, but the addition of dried Persian lemons or unripened sour grapes (ghooreh) give it an excellent sour note that balances out the sweetness of the tomatoes. Growing up, this Persian tomato okra stew was a staple on my mom’s dinner table, and it was one of my favorites. I’m sure there are more I’m missing, but this specific one is called “Khoreshteh Bamieh” and it is made with tomatoes, okra, and beef. And if you ask someone who was actually born and raised in Iran they’ll tell you there’s khoreshteh ghormeh sabzi, karaps, bademjan, lubia sabz, bamieh, and fesenjoon. If you ask other 2nd generation Iranian Americans, they’ll tell you there’s the green stews, the red stews, and the brown stew. Persian cuisine has many different variations of stews or “khoresht” served over fluffy Basmati rice. Try and see what you like best.As Fall approaches, I’m starting to make more comforting hearty recipes like this Persian tomato okra stew. If you exclude the meat in the okra recipe below, you'll get the basic recipe with tomato sauce.Īt the Lebanese restaurant, I had okra as a cold salad/snack, with tomato sauce. You can make okra ragout-style with diced pieces of meat. I look forward to eating okra each and every summer. Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal. I made okra with minced beef, to reduce the cooking time. Stewed Okra and Tomatoes is a healthy and delicious southern side. As for the combinations in which you can cook this vegetable, the simplest would be with onion, garlic and tomato sauce, and with meat, according to your preferences. Otherwise, the taste and texture are quite close to the ones of the eggplant. This classic Southern side dish, steeped in Southern and soul food traditions, combines the delicate flavors of tender okra pods and juicy tomatoes, simmered together in a delicious mix of herbs and spices. but, if you cook it in such a way that the food is not soaked in sauce, then the texture is not noticeable and you can eat it. Shave the corn from the cob (if fresh), and add it for about the last 5 minutes of cooking. Adjust the amount of liquid by adding chicken stock if needed. The only "small" problem is that mucilaginous texture, which some like very much and others definitely don't. Add the okra to the stewed tomatoes and cook on simmer until tender (15 minutes or so). ![]() If you look for the nutritional values and vitamins of okra, you'll discover that this vegetable is wonderful and very good to introduce in the family menu. It was really good and I started testing okra recipes at home. Five minutes before you turn off the heat ad the pomegranate molasses and optional chilli. Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes. I tasted some okra with tomato sauce at a Lebanese restaurant in town. Sauté the okra for around ten minutes until it is half cooked and vibrant green. For some time now, I've been keeping an eye on the okra recipes, a vegetable less known to us but very popular in the Oriental/Arabic cuisine.
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