Persian Tomato Okra Stew
Author: Serious Spice
Cuisine: Persian
Serves: 4-6 servings
- 1-2 yellow onions
- 1 tbs. canola oil
- 1 lb. beef muscle
- 1 tbs. turmeric powder
- 6-7 tomatoes
- 1 can tomato sauce (8 oz.)
- 2 cups okra
- 1-2 dried Persian lemons or ¼ cup of ghooreh (unripened grapes)
- Dice your onions and put them in a large pot with canola oil over medium heat.
- Once the onions have become translucent, add the beef muscle to the pot with the turmeric powder. Sautee together for 3-5 minutes.
- Add your tomatoes to the food processor and pulse until they've become completely pureed.
- Add your fresh tomato sauce and 1 can of store-bought tomato sauce to the pot.
- Add salt and pepper to taste, and the persian dried lemons or unripened grapes.
- Raise the heat to high and let the contents of the pot come to a boil.
- Once boiling, lower the heat to low and let the stew simmer together for 5-6 hours.
- Half an hour before the stew is ready, add in the okra and raise the heat to medium-low
- Continue simmering until the okra is cooked through and the beef is fork tender.
- Serve over Persian rice and enjoy!
Recipe by at https://seriousspice.com/persian-tomato-okra-stew/
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