The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites by Shadi HasanzadeNemati

Author:Shadi HasanzadeNemati [HasanzadeNemati, Shadi]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2016-12-20T05:00:00+00:00

COOKING TIP If the barberries are bright red and shiny in step 2 but there is still water in the pan, just spoon out the water. Don’t cook the barberries too much, as they can get dark and hard to chew. Taste the barberries before serving the dish. If they are too sour, add ½ teaspoon sugar.

OKRA STEW

Serves 4

Prep: 10 minutes

Cook: 1 hour, 35 minutes

WORTH THE WAIT Khoresh-e-Bamieh is a stew made of fresh okra, a vegetable that has an eggplant-like flavor when cooked. I like to use beef in my version of this Persian classic, but for a vegan stew you can leave out the meat and use only okra. The green okra and red gravy makes a beautiful contrast.

2 tablespoons vegetable oil

1 medium yellow onion, finely chopped

1 teaspoon ground turmeric

12 ounces beef loin, cut into ½-inch cubes

2½ cups water

2 garlic cloves, minced

12 ounces fresh okra, rinsed and stemmed

2 tablespoons tomato paste

2 tablespoons freshly squeezed lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper

Chelo (here), for serving

1. Heat the vegetable oil in a large pot over medium heat. When the oil begins to shimmer, add the onion and sauté until it’s golden brown, about 10 minutes. Mix in the turmeric, then add the beef and cook until it is light brown on all sides, 5 to 7 minutes.

2. Pour in the water, increase the heat to high, and bring the liquid to a boil. Then reduce the heat to medium, cover the pot, and let the stew cook until the beef is completely tender, about 50 minutes.

3. When the beef is tender, add the garlic to the pot, cover, and cook for another 10 minutes.

4. Add the okra and tomato paste and stir until the tomato paste is dissolved in the stew. Cover and cook the stew for 20 minutes more, until the okra is tender but not falling apart.

5. Stir in the lemon juice, salt, and pepper. Taste the stew and add more salt, if needed.

6. Serve hot with chelo.

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