If you’re looking for a dish that combines old-world flavor, nourishing ingredients, and soul-satisfying depth, look no further than Persian Okra Stew, known as Khoresh Bamieh.
This slow-simmered tomato and okra stew is a beloved staple in southern Iran, where it’s often served over rice and shared at family tables during warm afternoons and special gatherings.
The dish is built around okra, known for its unique texture and ability to thicken stews naturally. It’s simmered gently with tangy tomatoes, tender chunks of beef or lamb, and aromatic spices that are hallmarks of Persian cooking.
The result is a stew that’s as comforting as it is nourishing—deeply savory, balanced with just a touch of tartness, and infused with warm spices like turmeric and cinnamon.
Why You’ll Love This Recipe
This Persian Okra Stew is naturally gluten-free, incredibly aromatic, and made with simple ingredients that deliver big flavor. It’s a great way to enjoy okra in a dish where its texture truly shines, and the slow-cooked meat becomes fork-tender.
This recipe also scales beautifully, making it perfect for gatherings or weekly meal prep. Serve it with saffron rice or flatbread and a simple side of yogurt and herbs for a complete, balanced meal.
What You’ll Need
For the Stew:
- 1½ pounds beef stew meat or lamb, cut into 1½-inch chunks
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14 oz) can crushed tomatoes
- 1½ cups beef or vegetable broth
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 2 tablespoons lemon juice (or juice of 1 fresh lemon)
- ½ pound fresh or frozen okra, stems trimmed
- Optional: ½ teaspoon sugar (to balance acidity if needed)
Pro Tips
- Use small okra pods – They’re tender and less likely to become slimy in the stew.
- Brown the meat well – Searing the beef adds deep flavor to the base of the stew.
- Simmer low and slow – This allows the flavors to meld and the meat to become ultra-tender.
- Add lemon juice at the end – It brightens the stew and balances the richness.
- Let it rest – Like many stews, the flavor improves after sitting for a few hours or overnight.
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional)
Substitutions and Variations
- Protein options: Use lamb, chicken thighs, or make it vegetarian with chickpeas.
- Tomato base: Substitute fresh tomatoes (peeled and chopped) if preferred.
- Spice variation: Add a pinch of ground coriander or cardamom for more depth.
- Lemon alternative: Tamarind paste or sour grape juice (ab-ghooreh) offers a more authentic sour note.
- Okra swap: If you’re not a fan of okra, cubed eggplant works nicely too.
Make-Ahead Tips
You can make this stew up to 2 days ahead. The flavor only deepens over time. Let it cool completely, then refrigerate in an airtight container. Reheat gently on the stove, adding a splash of water or broth if needed. It also freezes well for up to 2 months.
Instructions
1. Brown the meat
Heat oil in a Dutch oven over medium-high heat. Add the beef or lamb chunks in batches to avoid overcrowding. Sear on all sides until browned. Remove and set aside.
2. Sauté onion and garlic
Lower heat to medium. In the same pot, add chopped onion. Sauté until golden and soft, about 5–7 minutes. Add garlic and sauté for 1 minute more.
3. Add tomato paste and spices
Stir in tomato paste, turmeric, and cinnamon. Cook for 1–2 minutes to deepen the flavor.
4. Deglaze and add tomatoes
Pour in crushed tomatoes and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and stir to coat.
5. Simmer
Add broth, salt, pepper, and bring to a boil. Reduce heat, cover, and simmer gently for 60–75 minutes, until meat is tender.
6. Add okra
Add trimmed okra to the stew. Simmer uncovered for another 15–20 minutes until okra is tender but still intact.
7. Finish and serve
Stir in lemon juice and adjust salt to taste. Let rest 5–10 minutes before serving. Garnish with chopped herbs if desired.
Leftovers and Storage
Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat. You may need to add a splash of water or broth.
Freeze leftovers in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQ
1. How do I keep okra from getting slimy?
Use small pods, trim but don’t slice them, and avoid over-stirring after they’ve been added to the stew.
2. Can I make this vegetarian?
Yes! Omit the meat and use chickpeas or lentils. Adjust cooking time accordingly.
3. What’s the best rice to serve with this?
Persian-style basmati rice with saffron or plain steamed rice complements the stew beautifully.
4. Is this stew spicy?
No, it’s not inherently spicy. You can add a pinch of cayenne or red pepper flakes if you prefer heat.
A Bowl of Persian Tradition
Khoresh Bamieh is a dish that brings generations together around the table. Its rich tomato base, tender meat, and uniquely textured okra create a flavorful stew that feels both humble and special.
Whether you’re reconnecting with your heritage or exploring Persian cuisine for the first time, this stew is a perfect entry point.
Try it for your next Sunday meal or family gathering, and let me know how it turned out. Did you use lamb or keep it meatless? Leave a comment and share your experience—I’d love to hear how this classic found a place in your kitchen.
