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Khoresh Bamieh

Khoresh-e-Bamieh (Persian Okra Stew)

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 4 1x


A Persian okra stew with a little heat. 


  • 2 dozen okra (ends trimmed and cut once in half if they are large)
  • 1 medium shallot finely chopped
  • 4 garlic cloves minced
  • 1 Serrano chili pepper (end trimmed and cut in half) – optional to add heat
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 8 oz package mushrooms (stem removed and roughly chopped)
  • 4 Tbsp tomato paste
  • 2 large ripe tomatoes (pureed in a blender)
  • 1 Tbsp Brewed Saffron
  • 1 Tbsp cooking oil (divided)


  1. Add 1/2 Tbsp cooking oil to a large pan on medium heat. Add the okra. Add the Brewed Saffron. Sauté the okra for about 10 minutes until slightly browned. Set aside.
  2. Add 1/2 Tbsp cooking oil to a medium pot on medium heat. Add the shallot. Sauté until golden (about 5 minutes).
  3. Add the garlic and Serrano chili pepper (optional) to the pot. Sauté another 2 minutes.
  4. Add the turmeric, black pepper, paprika, cinnamon and salt.
  5. Add the mushrooms and sauté for 1 minute.
  6. Add the pureed tomatoes and cook for about 5-10 minutes.
  7. Add the tomato paste and cook another 5 minutes.
  8. Add 2 cups water and cook on medium/low heat for 30-35 minutes (stirring occasionally).
  9. Add 1 cup water and the sautéed okra.
  10. Increase the heat and bring to a boil.
  11. Reduce heat back to medium/low and simmer for another 20 minutes (stirring occasionally) until the stew and flavors are well blended.
  12. Serve over Persian rice.
  13. Noosh-e-Jan! (Enjoy!)
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Persian/Iranian

Keywords: Vegan, Plant-based, Persian, Iranian, Okra, Stew, Khoresh Bahmieh