Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too fond of okra, this delicious khoresh would likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes, and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice), or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine; for instance, some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan. Whereas okra, on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home, my mother always made khoresh bamieh with tamarind sauce, and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish, I'll use a couple of tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients, remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact, since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients

Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed, and cubed
8 small-sized eggplant, peeled, leave whole or cut in half
1 pound of okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper 
Salt and pepper to taste
Oil

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. Set aside.
4. In a large stew pot, saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover, and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir, and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper, and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!