VEGAN KHORESHT BAMIEH / OKRA STEW

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Vegan Khoresht Bamieh (Okra Stew)

Khoresht Bamieh is one of my favourite stews. I decided to make it with my favourite vegan chicken substitute, @this.uk.

Khoresht (meaning stew) Bamieh (meaning okra) is a rich, tomato and garlic based stew spiced with turmeric, chilli, paprika and pepper and flavoured with the staple Persian pantry item: dried black limes. The stew is left to simmer for a long time over a low heat, allowing the spices, and black lime juice to fuse. It’s served with fluffy, buttery steamed basmati rice with saffron.

Bamieh originates in the Southern Khuzestan province in Iran. Interestingly, we can find variations of this very same dish in many Iraqi, Syrian, Lebanese and Yemini cuisines, as well as Greek cuisine, Afghan and Turkish cuisine too. Each cuisine has its own twist on it; ours is the signature black limes which add a sour, tart and aromatic, earthy flavour.

The African okra has not been common in Iran for many years, and even today, it is better known and used in the Persian Gulf than in the Northern regions of Iran. This is probably due to the exchange of ingredients and dishes across trade routes via the Silk Road, which enabled the overlaps and enrichment of dozens of cuisines.

I love @this.uk because of the flavour, texture, and it’s ability to stay perfectly intact even whilst stewing for a long time! However, you can easily use tofu, mushrooms, seitan or any other substitute which you have access to. Work with what works for you!

VEGAN KHORESHT BAMIEH / OKRA STEW

Course:

Main Course

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hour 10 minutes

Servings:

4

INGREDIENTS

• 1 large yellow onion, finely sliced

• 1 clove of garlic, minced

• 300 grams of okra fresh or frozen

• 400g of your favourite chicken/meat substitute (mine is @this.uk) or mushrooms (sliced) or tofu (chopped into small cubes)

• 3 tbsp of tomato paste

• 1 tsp of turmeric

• 1/2 tsp of black pepper

• 1/2 tsp of paprika

• 1 tsp of salt (adjust to taste)

• 1/2 tsp of chilli powder

• 4 dried black limes

• Vegetable oil

INSTRUCTIONS

1. Fry the onion until slightly golden, then add in the turmeric. After a few minutes, add in 3 tbsp of tomato paste, minced garlic and sautee for a further 2-3 minutes.

2. Add the chicken substitute/tofu/mushrooms to the pot, add in the spices and salt and fry them for around 5-6 minutes, adding a little more oil if it is dry.

3. Next add the dried limes and pour in enough water to cover the mixture by about 1-2 inches. After bringing to a boil, lower the heat, put the lid on the pot and allow it to simmer on a very low flame for at least 30 minutes. The longer it can stew the better the flavour will be.

4. If using frozen okra: in the last 15-20 minutes before you want to serve, add in the frozen okra, put the lid on, and allow it to simmer. Do not defrost the okra just add them to the pot as frozen.

5. If using fresh okra: Cut the tip of the stems off, but not the cap. Add them to the pot, put the lid on, and simmer on a very low flame for at least 30 minutes.

6. Be careful when mixing and do not disturb the okra too much. If you do, they can break open and will become mushy. The okra should be cooked through, soft and not crunchy. Check that they are soft, if not give them a little more time.

7. Serve with steamed rice, and vegan yoghurt!

8. Enjoy!

NOTES

• Trim the stem ends of the okra at an angle so you don’t cut open the pods. Don't poke any holes into it otherwise it will become slimy!

Did you make this recipe?

Tag @theiranianvegan on Instagram and hashtag #theiranianvegan