3/24/2024 0 Comments Okra tomato stewThe perfect bite is getting a spoonful of fluffy white basmati rice, a bit of crispy rice, and warm stew on top. The stew is best served over Persian rice with crispy potato tahdig, and with a heaping side of sabzi (herbs like Persian basil, tarragon, mint, scallions, and radishes). You’ll know it’s ready to serve when the beef is fork tender and the okra is cooked through. This combination of beef, okra, tomatoes, and dry lemons simmer together for around 5-6 hours, filling the house with an amazing aroma. The best part about stews is that you just throw a bunch of ingredients together in a pot and let them cook low and slow for hours. Yes, unripened grapes are actually a big part of Persian cooking and if you have a sour tooth, you’ll love them!Īs complex as this dish looks (or tastes), it’s actually fairly easy to make. You’d think the tomatoes make this stew overly sweet, but the addition of dried Persian lemons or unripened sour grapes (ghooreh) give it an excellent sour note that balances out the sweetness of the tomatoes. Growing up, this Persian tomato okra stew was a staple on my mom’s dinner table, and it was one of my favorites. I’m sure there are more I’m missing, but this specific one is called “Khoreshteh Bamieh” and it is made with tomatoes, okra, and beef. And if you ask someone who was actually born and raised in Iran they’ll tell you there’s khoreshteh ghormeh sabzi, karaps, bademjan, lubia sabz, bamieh, and fesenjoon. If you ask other 2nd generation Iranian Americans, they’ll tell you there’s the green stews, the red stews, and the brown stew. Five minutes before you turn off the heat ad the pomegranate molasses and optional chilli. Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes. Persian cuisine has many different variations of stews or “khoresht” served over fluffy Basmati rice. Sauté the okra for around ten minutes until it is half cooked and vibrant green. Here in the United States, I use vine ripe tomatoes and also find heirloom tomatoes yielding the best results.As Fall approaches, I’m starting to make more comforting hearty recipes like this Persian tomato okra stew. Sour tomatoes are the best and back home, desi tomatoes give the best result. Taste of the shorva depends on the variety of tomatoes. Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and bone broth. Add the onion and garlic and sauté another 5 minutes, stirring occasionally. My mother-in-law trained cook makes this shorva and apparently one of my father-in-law’s favorite. In a 5-quart pot with a lid, heat the oil on high add the meat and cook until browned on all sides, about 5 minutes. I never remember mother-in-law making it but first tasted it at my in-laws place a year ago. Okra is not a common vegetable for shorva and never tasted it until recently. What is Bendakaya Tomato Shorva?īendakaya tomato shorva is basically tomato shorva with fried okra(bendakaya or bhendi). Potato, lima beans, green peas and eggs are a common addition to tomato shorva. For breakfast it is along with roti, paratha or poori.Īpart from tomato shorva, sorakaya shorva, cauliflower shorva, chicken shorva and mutton shorva are regulars. Most common shorva is tamata shorva which shows up on the dining table regardless of the meal breakfast, lunch or dinner. It is such an easy recipe that it is a go to recipe in our household, when pressed for time. Shorva or shorba in restaurants is served as a soup but the one we make at home is a side dish. Shorva is a stew served with plain rice, flavored rice and Indian flatbreads. The first two recipes for the theme were paneer masala and mirchi ka salan. Theme for this week is easy side dishes and bendakaya tamata shorva is one easy recipe to have on weeknight menus. It is an easy side dish for busy hectic weekdays. Add the onion, jalapeno, and garlic and saute for 3 minutes. In a medium skillet, heat the bacon fat over medium-high heat. Add the okra and saute for 5 to 8 minutes until the okra starts to slightly brown and most of the slime has disappeared. Bendakaya tamata shorva is a flavorful Indian stew where okra is cooked in a tomato gravy. Heat the olive oil in a large skillet over medium-high heat.
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