📝 About This Recipe
A jewel of Southern Iranian cuisine, Khoresht-e-Bamieh is a masterclass in balancing textures and vibrant flavors. Tender morsels of lamb are slow-cooked in a rich, velvety tomato broth infused with the floral aroma of saffron and the sharp tang of dried limes. The star of the show is the okra, prepared with a specific technique to ensure it remains succulent and intact, absorbing the savory essence of the stew without becoming soft.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lamb shoulder or beef chuck (cut into 1-inch cubes)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 tablespoons Vegetable oil (for searing)
The Aromatics and Spices
- 1 teaspoon Turmeric powder
- 2 tablespoons Tomato paste (high quality for deep color)
- 1/4 teaspoon Saffron threads (ground and bloomed in 2 tbsp hot water)
- 3 pieces Dried Persian Limes (Limoo Amani) (pierced with a fork)
- 1/4 teaspoon Cinnamon (optional, for warmth)
- to taste Salt and Black Pepper
The Okra
- 1 pound Fresh baby okra (stems trimmed carefully without piercing the pod)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Vegetable oil (for sautéing the okra)
👨🍳 Instructions
-
1
Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onions and sauté for 8-10 minutes until translucent and golden brown.
-
2
Add the cubed meat to the pot. Sear the meat until browned on all sides, about 5-7 minutes. This develops the foundational umami flavor of the stew.
-
3
Stir in the minced garlic and turmeric. Cook for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
-
4
Push the meat to the sides and add the tomato paste to the center. Fry the paste for 2 minutes until it turns a deep rust color and smells slightly sweet.
-
5
Pour in 4 cups of boiling water. Add the pierced dried limes, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes (longer if using beef) until the meat is fork-tender.
-
6
While the meat simmers, prepare the okra. Trim the conical stems of the okra, making sure you don't cut into the pod itself, which prevents the 'slime' from escaping.
-
7
In a separate frying pan, heat 2 tablespoons of oil over medium heat. Sauté the okra for 5 minutes until they are bright green and slightly blistered. Remove from heat and set aside.
-
8
Once the meat is tender, taste the broth. Add the bloomed saffron water, cinnamon (if using), and lemon juice.
-
9
Gently fold the sautéed okra into the stew. Do not stir vigorously; you want to keep the pods intact.
-
10
Cover and simmer on low for another 30-40 minutes. The okra should be tender but still hold its shape, and the sauce should be thick and glossy.
-
11
Check the seasoning one last time. Adjust salt or lemon juice according to your preference for tartness.
-
12
Remove the dried limes before serving if desired, though many enjoy the concentrated tartness they provide.
💡 Chef's Tips
When trimming okra, leave a tiny bit of the stem attached to seal the pod and prevent a slimy texture. Always use boiling water when topping up the stew to maintain a consistent cooking temperature for the meat. If you can't find dried limes, you can substitute with an extra tablespoon of lemon juice and a teaspoon of lime zest. For the best flavor, let the stew rest for 15 minutes after turning off the heat to allow the flavors to meld. Fresh okra is superior, but if using frozen, do not thaw them; sauté them directly from the freezer to maintain structure.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Chelow (steamed basmati rice) with a crispy Tahdig bottom. Pair with a side of 'Sabzi Khordan'—a platter of fresh herbs like mint, basil, and radishes. Include a bowl of Mast-o-Khiar (Persian cucumber and yogurt dip) to cool the palate. Serve with Torshi (Persian pickled vegetables) for an extra punch of acidity. A glass of Doogh (savory yogurt drink with dried mint) is the traditional beverage of choice.