Finding authentic Persian dishes that you can make at home might seem like a tall order, especially when you’re juggling work, family, and everything else life throws your way. Many of us stick to the familiar standbys we know, worried that trying something new might be too complicated or time-consuming.
That’s where khoresh okra comes in – this comforting Iranian stew is not only straightforward to prepare but also brings a wonderful mix of flavors that’ll make you feel like you’re enjoying a home-cooked meal in Tehran. The best part? You can let it simmer while you tackle your daily to-do list.
Why You’ll Love This Persian Okra Stew
- One-pot meal – Everything cooks together in a single pot, which means less cleanup and more time to enjoy your evening.
- Rich flavors – The combination of Middle Eastern spices like turmeric and cinnamon, along with tender meat and tomatoes, creates a deeply satisfying stew that gets better as it simmers.
- Make-ahead friendly – This stew actually tastes even better the next day, making it perfect for meal prep or when you want to cook ahead for guests.
- Nutritious ingredients – Packed with protein from the meat and fiber-rich okra, plus lots of vegetables and aromatics, this stew is as healthy as it is tasty.
- Freezer-friendly – You can make a big batch and freeze portions for later, giving you a homemade meal ready to go whenever you need it.
What Kind of Okra Should I Use?
Fresh or frozen okra both work great in this stew, so you can choose based on what’s available in your area. If you’re going with fresh okra, look for pods that are bright green, firm, and between 2-4 inches long – anything bigger can be tough and woody. The best fresh okra will snap cleanly when you bend it, and shouldn’t feel slimy or have any brown spots. If fresh okra isn’t in season or readily available, frozen okra is a perfectly good substitute and often comes pre-trimmed, which saves you some prep time. Just make sure to add frozen okra directly to the stew without thawing it first to help prevent it from becoming too soft.
Options for Substitutions
This Persian stew is pretty adaptable and here are some helpful substitutions you can try:
- Stew meat: While traditionally made with beef or lamb, you can use either one interchangeably. Just make sure to pick tough, well-marbled cuts that can handle long cooking times. Chuck or shoulder cuts work best.
- Okra: Okra is pretty central to this dish (it’s in the name!), but you can use either fresh or frozen. If using frozen, no need to thaw – just add it straight to the pot. The cooking time might need to be adjusted slightly.
- Beef broth: You can swap beef broth with lamb stock if using lamb meat. In a pinch, chicken stock works too – just add an extra teaspoon of tomato paste for deeper flavor.
- Canned tomatoes: Fresh tomatoes work well too – use about 6-7 medium tomatoes, diced. You might need to cook them a bit longer to break them down.
- Olive oil: Any neutral cooking oil like vegetable or canola oil will work fine here. You could even use ghee for a more traditional Middle Eastern touch.
- Rice: While Persian rice is traditional, any long-grain rice works well. You could also serve this with flatbread or even quinoa for a different spin.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking khoresh okra is dealing with the slimy texture that okra can develop – to minimize this, avoid cutting the okra into small pieces and instead leave them whole or cut them into large chunks, then sear them quickly in hot oil before adding to the stew. A common mistake is overcrowding the pan when browning the meat, which leads to steaming instead of searing – work in batches to get that perfect brown crust that adds deep flavor to your stew. Another crucial point is rushing the cooking process – this stew needs time to develop its rich flavors, so let it simmer slowly for at least 1.5 to 2 hours until the meat becomes tender enough to break apart with a fork. For the best results, skim off any excess fat that rises to the surface during cooking, and remember to taste and adjust the seasoning towards the end, as the flavors concentrate during the long cooking process.
What to Serve With Khoresh Okra?
This Persian okra stew is traditionally served over a bed of fluffy basmati rice, which does an amazing job soaking up all those rich, tomatoey juices. I like to add a side of fresh herbs like mint, parsley, or basil – it’s a common practice in Persian cuisine that brings a nice pop of freshness to the meal. A simple side of plain yogurt or mast-o-khiar (Persian cucumber yogurt) helps balance out the warm spices in the stew. For a complete spread, add some warm flatbread like lavash or sangak, which is perfect for scooping up every last bit of the sauce.
Storage Instructions
Keep Fresh: This tasty khoresh okra gets even better after a day or two as the flavors continue to develop! Place it in an airtight container and keep it in the fridge for up to 4 days. The stew tends to thicken in the fridge, which many people actually prefer.
Freeze: Good news – this stew is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It’ll keep well for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.
Reheat: To warm up your khoresh okra, simply heat it on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, add a splash of water or broth to reach your desired consistency. You can also microwave individual portions, stirring halfway through. Remember to heat it gently to preserve the texture of the okra.
| Preparation Time | 10-15 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 70-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 70-90 g
- Carbohydrates: 40-50 g
Ingredients
- 3 tablespoons olive oil
- 2 pounds cubed stew meat (beef or lamb, trimmed to 1-inch squares)
- 2 large onions, chopped
- 4 large garlic cloves, minced
- 1 can diced tomatoes with juice (28 ounces)
- 3 ounces tomato paste
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 2 cups beef broth (or stock/bone broth)
- 1 pound okra, use fresh or frozen
- Cooked rice (optional, for serving)
Step 1: Brown the Meat
In a 5-quart pot with a lid, heat a small amount of oil on high.
Once the oil is hot, add the meat and cook until it is browned on all sides, about 5 minutes.
Browning the meat first helps to seal in the juices and create a richer flavor.
Step 2: Sauté the Aromatics
After the meat is browned, add the onion and garlic to the pot.
Sauté these aromatics for another 5 minutes, stirring occasionally to ensure they become soft and fragrant.
This step builds the base flavor for the dish.
Step 3: Combine Remaining Ingredients
To the pot, add diced tomato, tomato paste, a bay leaf, turmeric, salt, black pepper, cinnamon, and broth.
Stir all ingredients together to form a cohesive mixture.
These ingredients infuse the dish with warmth and depth of flavor.
Step 4: Simmer the Stew
Cover the pot with the lid and bring the mixture up to a boil.
Once it reaches a boil, reduce the heat to a simmer.
Let it cook until the meat is tender, which will take about 45 minutes to 1 hour.
Stir occasionally to ensure even cooking and prevent anything from sticking to the bottom.
Step 5: Cook the Okra
Add fresh or frozen okra to the pot and continue cooking until the okra is tender, about 10 minutes.
Okra adds a unique texture and a bit of thickening to the stew, enhancing the overall dish.
Step 6: Serve and Enjoy
Once everything is cooked through and tender, the stew is ready to be served.
Remove the bay leaf before serving.
Enjoy this flavorful and hearty stew while it’s hot, and savor the aromatic blend of spices and tender meat.