A Persian okra and beef stew simmered with tomato, garlic, turmeric, cinnamon, and lemon, served over rice.
20 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the beef into large pieces.
Soften the onion in a pot with half of the vegetable oil for 5 minutes.
Add the meat and saute for 8 minutes, until it takes on color.
Add the garlic, turmeric, cinnamon, tomato paste, salt, and black pepper.
Add the grated tomatoes and water, then cook the meat for 35 minutes.
Turn the okra in the remaining oil for 5 minutes and add it to the pot.
Add the lemon juice and cook the stew for 20 minutes without letting the okra fall apart.
Serve khoresh bamieh hot over rice.
💡 Tip: Turning the okra briefly in a separate pan reduces its slippery texture; after adding it to the pot, stir gently.
🍽️ Serving suggestion: Serve khoresh bamieh hot as a main dish over plain basmati rice with radishes and fresh herbs.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~420
kcal calories
30
g protein
22
g carbs
24
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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