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Iranian Okra Khoresh

Iranian Okra Khoresh --6 servings.  

  • 4 tablespoons canola oil or more, divided
  • 1lb oriental eggplant, thinly sliced
  • 1 lb beef or lamb cut into 1 inch cubes
  • Coarse salt and pepper
  • 2 onions sliced
  • 2 garlic cloves, finely chopped
  • 2 cups water,
  • 3 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • Juice of 1 lime
  • 1 lb of okra, cut into 1/2 inch pieces  

In a large heavy skillet heat some of the oil cook the eggplant on both sides until golden brown. Put on paper towels to drain. In the same skillet, sear the meat on all sides at high heat, and remove it and put it with the eggplant. Add more oil if necessary, lower the heat, and cook the onions until golden brown. Add the garlic and cook about a minute more. Add water and turmeric and cook until meat is tender. When the meat is tender, add the okra and lime juice and cook until okra is tender. Add more salt and pepper to taste and serve over rice. For 6 servings cook about 1.5 cups of rice.  

Adapted from: Willis, Virginia (2013) Okra, a Savor of the South cookbook. Chapel Hill: University of NC Press.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Eggplant, Okra,