Editorial sample recipeIranianintermediateDairy-FreeGluten-FreeHalal

Iranian Tamarind And Tomato Okra Braise

Name: Iranian Tamarind And Tomato Okra Braise
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Iranian
Ingredients: 500 g halal beef stew meat, cut into bite-sized cubes; 300 g fresh okra, stems trimmed without cutting into the pod body; 1 large yellow onion, finely chopped; 4 clove garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp seedless tamarind concentrate, whisked with 1/2 cup warm water; 1 tsp ground turmeric; 2 tbsp olive oil

A savory Southern Iranian beef stew packed with whole tender okra simmered in a tangy tamarind and garlic tomato gravy.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Iranian Tamarind And Tomato Okra Braise

AI illustration

Technique to learn

Flash Pod Searing

High-heat shallow frying of intact okra pods seals external skin and caramelizes natural sugars prior to stewing.

Instructions

Step 1: Heat 1 tablespoon of olive oil in a pan over medium-high heat and sear the whole okra for 3 to 4 minutes until bright green and slightly blistered, then set aside.
Step 2: In a deep stew pot, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the chopped onion and minced garlic for 5 minutes.
Add the halal beef stew meat and ground turmeric, searing the beef until browned on all sides, about 6 minutes.

Step 4: Stir in the tomato paste and cook for 2 minutes to deepen the tomato flavor.

Step 5: Pour in the diluted tamarind concentrate along with 1.5 cups of warm water, cover, and simmer on medium-low for 25 minutes until the beef is nearly tender.

Step 6: Add the seared okra to the stew, cover, and simmer for an additional 10 minutes until okra is tender and sauce thickens.

Cooking tips

Keep okra stems intact when trimming so the pods do not release moisture into the sauce during cooking.
Pan-searing the okra before adding it to liquid seals the exterior and maintains crisp-tender texture.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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