A few days ago, I saw a beautiful chicken okra stew on Liz’s http://myfavouritepastime.com/ website. It immediately reminded me of the okra stew that I usually make. This one is a traditional Persian stew and as it is with a lot other traditional dishes, it is cooked slightly differently in every home. But, this is the version that I love and make at home every now and then. So, I thought I share it with all of you guys, especially Liz who asked for it in the first place!
Don’t forget to listen to some persian music while cooking! 😀
Have you made an okra stew before?Let me know what you think!
- 2 tablespoons olive oil
- 1/2 medium onion, diced finely
- 250 g lean diced beef (e.g. diced blade)
- 8 small-medium okras
- 1 tablespoon tomato paste
- 200 g passata or diced tomatoes
- 1 teaspoon Advieh (see Note 1 below) or 1/2 teaspoon of ground turmeric
- Salt and black pepper to taste
- (A bit of lemon juice, if you like)
1. Heat the olive oil in a medium size saucepan. Then, add the onion and fry until translucent.
2. Add the beef and advieh spices or turmeric, and stir to coat all meat pieces with the spices. After a few minutes add the tomato paste, stir for a minute, so that the tomato paste does not burn.
3. Add the passata/diced tomatoes with 1/4 cup of boiling water, and stir well. Bring to boil and simmer on low heat until the beef pieces are tender (at least 40 minutes).
4. Add the okras with salt and pepper to the stew and make sure they are covered in the tomato sauce. Let simmer on low heat until okras are cooked, about 10 minutes.
5. That’s it!! Add lemon juice if you like and serve with crusty bread or saffron rice. Enjoy!! ~~~ 🙂
Note 1: Advieh in Persian means “spice”. In Persian cuisine, advieh is a mix of cinnamon,nutmeg, ground dried rose petals, cardamom and ground cumin. You can easily make this yourself at home, which is what I do. Follow this link for the recipe: http://mypersiankitchen.com/advieh-%E2%80%93-a-blend-of-spices-for-persian-cooking/