Persian Style Okra Stew

I’m planning on bringing more okra in the next few weeks and I’ve realized, after talking with farmers friends and market goers that people don’t really know what to do with it. So here’s a recipe for okra stew! I know what you’re thinking stew in the summer? That’s a winter thing! Trust me, it’s too good to worry about what season it is. Also, Persians eat stew all the time no matter what the season is. The ingredients just change with the season And if you think okra is weird and slimy, you’re right it can be. The trick is to use small finger- sized whole okra. You can also freeze okra and use later. So don’t be shy. Try it out! Check out other blogs and recipes here. From My Persian Kitchen.

Recipe

Ingredients

1 lb stew meat
1 large onion
5 garlic cloves
1 tsp turmeric
14 oz tomato can
2 tbsp tomato paste
1 lb okra
2-3 tbsp lemon juice
salt & pepper
Olive Oil

Directions

Fine chop onion and garlic. Saute in some oil until onion is translucent. Add turmeric and give it all a stir. Add meat, season with salt and pepper. Cook meat until browned on all sides. Add 2 cups of water, cover and cook on medium low  for 2 hours until meat is tender. During this time make sure that the juices don’t completely evaporate.

Add can of tomatoes, 1 cup of water, and tomato paste. Mix well and let come to a simmer.

Cut the stems off the okra. Add okra to the pot and cook covered for half hour on a low simmer. Stir the ingredients a few times very gently during the cooking time. The okra should be cooked all the way through but not to the point that it falls apart. It should still hold its shape.

Remember to taste for flavor and add salt throughout cooking.

Serve with white basmati rice. Or maybe lavash bread but really make sure it’s rice.