Happy New Year Everyone! To celebrate the first day of 2018, I have cooked one of my favourite Persian dishes, 'Khoresh Bamieh'. Bamieh is the Persian word for okra and to be honest, I had never even heard of this vegetable until I was fortunate enough to have a beautiful Persian family cook it for me here in Australia. Okra improves digestion, vision, skin, and immunity and lowers blood pressure. It can also be eaten raw. This recipe is so easy and so delicious; I'm sure you will love it too!
I'm entering this post into the #fruitsandveggiesmonday contest, thanks to the creator 
RECIPE ~ KHORESH BAMIEH
Serves 4 | Prep 10 min | Cook 40 min
Ingredients:
- 500g Okra
- 500g Button Mushrooms
- 7 Tomatoes
- 2 Brown Onions
- 1-2 Tsp Turmeric
- 2-3 Tbsp Tomato Paste
- 3 Dried Limes (or 1 Tsp Dried Lime Powder)
- 2 Tsp Salt (Pink Himalayan or Sea Salt)
- 2-3 Cups Water
- 2-3 Tbsp Olive Oil (or frying oil of choice; i.e. Coconut Oil)
Method:
- Wash the vegetables.
- Chop the tomatoes and onions.
- Fry the onions.
- Once the onions are transparent, add in the mushrooms and fry for about 5 minutes.
- Add the turmeric and tomato paste, with a little water and stir.
- Add the tomatoes, okra, and salt; mix through and fry for about 1 minute.
- Add the water and dried limes and bring to a boil.
- Reduce to a medium heat and keep it on a rolling boil for about 20-30 minutes, or until the water has reduced to about one quarter. Try not to stir, as it would break the okra.
- While it is cooking, prepare your basmati rice.
