Iranian · intermediate
Iranian Tamarind And Tomato Okra Braise
A savory Southern Iranian beef stew packed with whole tender okra simmered in a tangy tamarind and garlic tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a pan over medium-high heat and sear the whole okra for 3 to 4 minutes until bright green and slightly blistered, then set aside.
- 02
In a deep stew pot, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the chopped onion and minced garlic for 5 minutes.
- 03
Add the halal beef stew meat and ground turmeric, searing the beef until browned on all sides, about 6 minutes.
- 04
Stir in the tomato paste and cook for 2 minutes to deepen the tomato flavor.
- 05
Pour in the diluted tamarind concentrate along with 1.5 cups of warm water, cover, and simmer on medium-low for 25 minutes until the beef is nearly tender.
- 06
Add the seared okra to the stew, cover, and simmer for an additional 10 minutes until okra is tender and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Flash Pod Searing
High-heat shallow frying of intact okra pods seals external skin and caramelizes natural sugars prior to stewing.
Notes from the kitchen
- Keep okra stems intact when trimming so the pods do not release moisture into the sauce during cooking.
- Pan-searing the okra before adding it to liquid seals the exterior and maintains crisp-tender texture.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
