Bamya (Okra Stew)


One of my absolute favourite dishes made in Iran which is probably the closest in method and outcome to other middle eastern countries. There are just a few technical point to consider while cooking this dish in order to achiever the right consistency. And I say this because Okra tends to be one that most people may avoid and find tricky to cook with.

So here’s all you need to know!

It is not necessary to thaw the frozen bamya (Okra) as it will become too soft in the cooking process once added to the pot. All you need to do is remove it from the freezer 10 minute before adding it to the stew. Rinse the bamya, drain and pat dry then add it to the stew when you are ready to do so.

Make sure not to cut the ends on the Okra, this will give the stew a slimy texture and overcooking the okra will also give the same outcome as the okra will split and the inside will come out into the stew.

I use mini bamya as this is aesthetically pleasing and a lot more flavourful. if you choose to use the longer one the same rules as above apply to ensue the correct texture is achieved.

Fresh bamya can also be used when in season, just note that it may need to cook for longer to achieve the same outcome as the frozen one.

Bamya (Okra Stew)

Prep Time 30 min Cook Time 180 min Total Time 3 hrs 30 mins Servings: 8



  1. Sauté the onions in a large pot with turmeric until translucent and golden (about 10 min).

  2. Add the washed and dried lamb to the pot with all spices and tomato puree and sauté until nicely browned (about 10 min).

  3. At this point boiling water is added in for the lamb to cook on medium heat for 2 hours or until it's tender but not fully coming off the bone and falling apart. You need enough water to cover the contents of the pot fully but not too much as this stew has to be on the dryer side. 

  4. After 2 hours of cooking, add the prepared okra to the pot and give it a stir. Ensure that here's enough liquid only just covering the content, remember the okra will give out water too (For video see here ). Cook for 30 minutes after adding the bamya and if it is cooked then t is ready to serve with rice. 

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hello and welcome 

hello and welcome 


Nelly Babazadeh

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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