SAEDNEWS: Authentic Iranian Okra Stew Recipe: Key Tips for a Glossy, Perfect Stew
According to Saednews, Okra stew is one of the popular and traditional Iranian dishes. Although its origin is from the southern regions of Iran, it is now cooked across the country due to its unique and delicious taste. One reason for its popularity is the high nutritional value and health benefits of okra.
The most well-known dish made with okra is okra stew with meat. There is also an Arabic-style version of this stew, which uses hot spices such as different types of pepper. Below is the recipe for making Iranian okra stew.
Red meat: 400 g
Okra: 300 g
Tomatoes: 3
Large onion: 1
Lemon juice: 2 tablespoons
Tomato paste: 1 tablespoon
Garlic: 1–2 cloves
Salt, pepper, turmeric: as needed
Peel the onion and garlic, wash them, and finely chop them. If you prefer not to feel garlic pieces in the food, you can grate it instead.
Sauté the onion and garlic in a suitable amount of oil until softened.
Add turmeric and pepper to the onions and sauté until the onions take on a golden color.
Add the meat to the onions and fry until its color changes.
Cut the tomatoes, remove the seeds, and grate the flesh.
Add the grated tomatoes to the pot and stir well until combined.
Add the tomato paste and sauté it with the mixture.
Add enough water and bring it to a boil. Then reduce the heat and let it cook slowly.
In a separate pan, lightly fry the okra in a small amount of oil.
Add the fried okra to the stew and stir gently.
Add salt and mix well.
Add lemon juice, stir, and let the stew simmer until fully cooked and well blended.
You can serve this delicious stew with fried potatoes as a garnish.
Chicken can be used instead of red meat.
Some variations include adding split peas (lima beans/lentils).
Saffron can enhance the flavor.
Add okra after the meat is mostly cooked (about one hour).
Some regions use tamarind paste or pomegranate paste instead of tomato paste.
Sour grape juice or fresh sour grapes can be used for a tangy taste.
To reduce okra’s sliminess, fry it before adding it to the stew.
Soaking okra in lemon juice or vinegar can also help reduce its texture.
Avoid overcooking or excessive stirring to prevent the okra from becoming slimy.
Do not reheat the stew multiple times, as it may increase sliminess.
Keep heat low so the okra does not fall apart.
Add water carefully from the beginning to maintain the stew’s appearance.
Preparation time: ~15 minutes
Cooking time: ~2 hours 30 minutes
Suitable for lunch or dinner
Can be served during Ramadan as a pre-dawn meal (Sahari)
Ingredients are suitable for 4 servings
