Persian Okra stew "Khoresh Bamyeh"
Profil:
"Khoresh Bamyeh" is a persian stew with okra as a main ingredients.
It's a bit special to cook okra properly to achieve a good result.
Here we don't carve or cut the okra because a damaged okra make stew unpleasant gummy and sticky.
Okra should first be fry lightly and then to be cooked with the others ingredients in a Persian okra stew.
Persian okra stew is flavoured for instance by garlic, onion, tomato sauce, cinnamon, dried lime and tomato sauce.
See how to cook Persian Okra stew "Khoresh Bamyeh"
Ingredients in Persian Okra stew "Khoresh Bamyeh":
| Back beef | 500 g |
|---|---|
| Okra | 500 g |
| Yellow onion | 1 pcs |
| Garlic | 2 cloves |
| Red Chili pepper | ½ pcs |
| Tomato sauce | 1 tbsp |
| Sugar | 1 tsp |
| Turmeric cream | 1 tsp |
| Cinnamon | 1 tsp |
| Pepper powder | 1 tsp |
| Red Wine | 1 dl |
| Ox found | 1 tbsp |
| Saffron | 0.25 g |
| Dried lime | 1 tbsp |
| Butter | 2 tbsp |
| Rapeseed oil | 2 tbsp |
| Salt | as wish |
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Cooking
Portions: 4-6
Preparing: 90 minuts
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Persian Okra stew "Khoresh Bamyeh"
- Clean and cut the meat into pieces.
- Peel and chop onion and garlic.
- Chive the chili and chop it nicely.
- Bry the meat in the oil and butter in a large pot until it has a nice color.
- Add the onions, garlic and brown all together in a few minutes.
- Stir the tomato paste and fry all another couple of minutes.
- Add sugar, turmeric, cinnamon, peppers and chilli.
- Pour on red wine and let it boil.
- Pour on hot water and funds.
- Now let the pot stand and puddle under a lid for at least 1 hour or until the pieces of meat have been deliciously tender.
- Fry okra in a frying pan with butter on medium heat until it gets color.
- Afterwards Put the okra pan aside then add saffron and dried lime into the pot at the end of the cooking.
- Taste with salt. Leave it to cook slightly about 5 minutes.
- Serve the Persian Okra stew "Khoresh Bamyeh" with freshly cooked rice.
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