Okra stew is one of the types of delicious and famous Iranian stews. The origin of this stew belongs to the south of Iran, but due to its wonderful taste, it is cooked almost all over Iran.
- Okra: 200 g
- Meat: 400 g
- Fried onions: 2 tbsp
- Omani lemon: 2 pieces
- Tomatoes: 3 pcs
- Tomato paste: 1 tbsp
- Crushed cinnamon: 1 piece
- Salt and turmeric: To the extent necessary
Okra stew recipe
First, chop the meat and put it on the heat with grated onion, cinnamon stick and some water to cook the meat.
When the meat is half cooked, add the tomato paste, okra and spices to cook. After cooking these ingredients a little, cut the Omani lemon into pieces and add it to the stew to cook.
Peel a tomato, grate it and cut it into small pieces. Then, in the last 5 minutes of cooking, add the stew with the hot onion and try not to overcook the stew and do not crush the okra.
Finally, remove the cinnamon stick from the stew and eat the stew with white rice or bread.
Tips for making okra stew more delicious
Saffron makes okra stew more delicious.
Add the okra to the rest of the ingredients when the meat is cooked an hour earlier.
To make the stew more colorful, you can add one or two roasted tomatoes with okra.
To prevent the stew from slipping during cooking, add some okra tail.
After adding the okra to the ingredients, do not overcook the stew until it is crushed, as it will make the stew viscous during cooking.
Frying okra also prevents them from slipping into stew.