Persian Okra Stew with Potatoes - Vegan Vegetarian Recipe
Persian Iranian Okra Stew with Potatoes - Khoresht Bamieh - Vegan Vegetarian Recipe
3 Servings
Ingredients:
500g Okra (ends cut)
300g Potatoes cut
1 1/2 cups Tomatoes chopped
1 Onion chopped
2 Bay Leaves
2-3 Cloves Garlic chopped
2-3 tbsp Tomato Paste
1/2 tsp Turmeric
1/2 tsp Chili Powder
1 tsp Salt
1-2 tbsp Lime or Lemon Juice
2 cups Water
2 tbsp Oil
Music: Bensound.com
Khoresh Bamieh (Persian Okra Stew) - Cooking with Yousef
Hi Friends -
Today, we make the wonderfully delicious Khoresh Bamieh (خورشت بامیه), which is Iranian Okra Stew.
Today, I use a combination of both lamb and beef, but you can prepare this with just beef, lamb, or chicken. Of course, if you are vegan, it still turns out delicious if you just forgo the meat.
It shares lots of similarities with Khoresh Bademjan (Eggplant Stew), but I have found that people who dislike eggplant still really like okra, so this is a perfect alternative. My wife for example really prefers this dish to that.
For preparing rice, please watch this:
Hope you are all doing fantastic, and see you soon!
How Does This Okra Stew Have NO Slime?
Today we're making Bamya, a traditional Middle Eastern okra stew, that is filled with big chunks of Lamb. This stew is packed full of flavour, and unlike most Okra dishes, it doesn't have a weird slimy texture. That's all thanks to a couple of tricks that I'll show you in this video.
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0:00 Intro
0:31 The problem with Okra
2:09 Making the stew part 1
3:14 Tomato pickle
4:35 Vermicelli Rice
5:41 Making the stew part 2
6:45 Serving
7:21 Taste Test & Outro
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Bamya Stew:
1kg Lamb Leg Pieces - bone in
800g Canned tomatoes or tomato passata
800g Frozen small Okra
500ml water
10 Cloves of Garlic
2 Medium Onions
1 Spicy Green Chilli
3 Tbsp Lime Juice
2 Tbsp Vegetable Oil
1 Tbsp Salt
1 1/2 Tsp Black pepper
Tomato Pickle:
4-5 Cloves of garlic
1 Spicy Green Chilli
350g Vine ripened tomatoes
2 Tbsp white vinegar
2 Tbsp Lemon Juice
1 Tbsp Olive oil
1 Tbsp Chopped Parsley
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cumin
Vermicelli Rice:
1 1/2 Cup Egyptian/Japanese/Calrose rice
1/2 Cup Wheat Vermicelli
1 Tbsp Butter
1 Tbsp Vegetable Oil
1 Tsp Salt
1/2 Tsp Black Pepper
Limes or lemons for serving with the Bamya
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Directions:
To make the stew:
1- Chop 2 onions to a fine dice, then add 2 tbsp of vegetable oil to a pot over medium heat. Add the onions and saute for 3 minutes until softened.
2- Add 6 cloves of minced garlic, and saute with the onion for another minute
3- Push the onions to one side, then add in your lamb pieces. Allow these to brown for a couple of minutes, then flip over and stir the pot
4- Once all the meat is lightly browned; blend 800g of canned tomatoes, and add to the pot. Add 500 ml of water and bright the pot to a light boil
5- When it boils, turn the heat down to low, and allow to simmer with the lid on for 1-1.5 hours, or until the meat is soft and tender
6- Once the meat has softened, add your frozen okra with 1 cup of water to the pot. Mix well and turn the heat to medium.
7- Bring the ot to a light boil, then add the salt, and black pepper. Simmer with the lid ajar for 10 minutes
8- Add 1 hot green chilli, after removing the seeds, then add 4 cloves of minced garlic and the lime juice
9- Cook for 5 minutes, and the bamya will be ready
To make the tomatoes:
1- In a pestle and mortar (or a food processor/blender) grind together the garlic with the salt
2- Once finely ground, add the chilli and pulverize this as well
3- Add the remaining ingredients, then chop the parlsey and add that too
4- Make 3 slices into your tomatoes, going about 75% of the way to the bottom, and cutting it into 6 even pieces
5- Fill the gaps with the marinade, and allow to sit for 30-90 minutes
To make the vermicelli rice:
1- Add the butter and oil to a pot over medium high heat
2- Add the vermicelli, and fry this until golden brown, stirring the pot constantly
3- Wash the rice thoroughly until the water runs clear, then add to the fried vermicelli
4- Fry for another 2 minutes, then pour in water or stock to cover the rice by 1 cm
5- Cover the pot with a lid and turn the heat to high. Bring the pot to a boil
6- Allow to boil until the water drops below the rice
7- Now turn the heat down to low, and set a timer for 20 minutes
8- When the time is up, the rice will be perfectly cooked. You can fluff this with a fork or serve immediately