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Slow-cooked beef and okra (khoresh bamieh)
Serves 4 Starters and mains
Ingredients
- 4 tomatoes
- 2tbsp olive oil
- 2 brown onions, diced
- 2tsp ground turmeric
- 500g minced beef
- 2 garlic cloves, finely chopped
- 2tsp tomato purée
- 700g okra
- 2tsp salt
- 2tsp freshly ground black pepper
- 125ml verjuice (sour fruit juice) or 5g dried barberries
To serve
- flat-leaf parsley leaves, chopped
- herb platter
- warm fragrant rice
Herb platter (sabzi khordan)
- 1 bunch radishes
- 1 bunch mint, leaves picked
- 1 bunch basil, leaves picked
- 1 bunch dill
- 1 bunch garlic chives (Chinese chives)
- 1 bunch flat-leaf parsley, leaves and stalks
- 1 bunch coriander, leaves and stalks
- 1 bunch watercress (optional)
- 1 bunch spring onions (optional)
Method
Score a cross in the base of
each tomato. Bring a large
pan of water to the boil over
high heat. Add the tomatoes
and blanch for 1 minute,
then drain and immediately
plunge into a bowl of iced
water. Peel the tomatoes, then
dice and set aside.
Heat the olive oil in a large frying pan over high heat. Add the onions and cook for around 2 minutes until golden, then stir through the turmeric and cook for 1 minute. Add the minced beef, garlic and tomato paste and cook, breaking up the mince with the back of a wooden spoon, for 8–10 minutes.
Add the tomato and cook for 5–10 minutes, until reduced, then add the okra, salt, pepper and 750ml boiling water. Bring the mixture to the boil and add the verjuice or barberries, then reduce the heat to low, cover and cook for 20 minutes.
Remove the lid and continue to cook for 10 minutes or until the mixture is reduced and thick. Transfer to a serving dish and scatter the parsley over the top. Serve with the herb platter and rice on the side.
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