These traditional Iranian sweets go hand in hand. Wherever there is zoolbia, there will be bamieh too. Both are soaked in a delicious saffron and rosewater syrup for a few seconds to absorb the delightful flavors. These sweets are very common in Iran during the month of Ramadan and are usually served for iftar (the evening meal) with some freshly brewed tea.

Khoresh-e Bamieh is a tasty lamb and okra stew from southern Iran. If you’re familiar with Persian food, you know, that we love a hint of sourness in our stews. In this dish the sourness comes from tamarind paste. This is an ingredient, that is used quite a lot in southern Iran.

This hearty stew features meat (beef or lamb) and baby okra, with warming spices.

Persian doughnuts with floral flavors of rose water and saffron are also known as bamieh.

A Persian okra stew with a little heat.

Aug 11, 2020 - Khoresh-e Bamieh is a tasty lamb okra stew from the south of Iran. The pleasant hint of sourness in this dish comes from tamarind paste.

My favorite recipe for bamia, or a traditional Middle Eastern okra meat stew, with easy step by steps and video.

bite-sized "donuts" soaked in saffron-rosewater syrup

Okra Stew with tender chunks of meat and crisp okra in aromatic tomato sauce is an easy, comforting and delicious stew. No more mushy okra!

A wonderful way to showcase okra is to cook up this delicious Persian Okra Stew (Khoresh Bamieh) made with beef or lamb and tomatoes.