{"id":45134,"date":"2023-04-03T05:30:59","date_gmt":"2023-04-03T02:00:59","guid":{"rendered":"https:\/\/www.tappersia.com\/?p=45134"},"modified":"2025-10-23T19:45:00","modified_gmt":"2025-10-23T19:45:00","slug":"khoresht-bamieh","status":"publish","type":"post","link":"https:\/\/www.tappersia.com\/blog\/khoresht-bamieh\/","title":{"rendered":"Mastering Khoresht Bamieh"},"content":{"rendered":"\r\n

Depending on where you live, you may have or have not tasted okra. Khoresht Bamieh is a classic Persian dish that originally belongs to Khuzestan Province in the south of Iran. Bamieh in Persian means Okra and as described in previous posts, Khoresht is actually an Iranian stew mainly cooked with meats and vegetables.<\/span><\/p>\r\n\r\n\r\n\r\n

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https:\/\/www.youtube.com\/watch?v=5ILXpE4JRRs&pp=ygUQIEtob3Jlc2h0IEJhbWllaA%3D%3D<\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

Okra, same as eggplants, has its own fans and enemies. But bear in mind that if you cook it properly, the number of fans will accordingly rise. You definitely need to know how to avoid it becoming slippery and gooey. But stop worrying and get to the kitchen to make a new sort of Okra Stew which almost everybody will love.<\/span><\/p>\r\n\r\n\r\n\r\n

A very prominent key in cooking okra is to know that inside the okra produces a sticky substance. So we highly recommend you cook the whole okra and do not cut it when being cooked.\u00a0\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

People in north Iran, typically make the Khoresht Bamieh with tamarind sauce, while in other parts, since people do not have access to tamarind sauce, they use tomato sauce instead. Depend on what you have in your kitchen and most importantly your taste, choose either tamarind sauce or tomato juice.<\/span><\/p>\r\n\r\n\r\n\r\n

\"Khoresht<\/a><\/figure>\r\n\r\n\r\n\r\n

Prep Time: 30 minutes<\/span><\/p>\r\n\r\n\r\n\r\n

Cook Time: 2 hr<\/span><\/p>\r\n\r\n\r\n\r\n

Ingredients for Okra Stew<\/b>:<\/span><\/h2>\r\n\r\n\r\n\r\n

(Serving four people)<\/span><\/p>\r\n\r\n\r\n\r\n