Description
Bamya wa Roz is a flavorful Middle Eastern dish featuring tender okra stewed in a rich tomato and coriander sauce, served alongside fluffy white rice. This comforting and aromatic meal is simple to prepare and highlights the fresh taste of okra combined with vibrant spices and lemon juice for a perfect balance of flavors.
Ingredients
Scale
Vegetables and Base
- 500 grams okra, trimmed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 cups vegetable broth or water
Grains
- 1 ½ cups white rice, rinsed
Oils and Flavorings
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions
- Prepare Cooking Equipment: Heat a large pot over medium heat for the okra stew. In a separate saucepan, get ready to cook the rice simultaneously to ensure both components finish around the same time.
- Sauté Aromatics: Add olive oil to the large pot. When hot, sauté the diced onions until they become soft and translucent. Then add minced garlic and ground coriander to the onions, stirring well to release the fragrant spices.
- Create Tomato Base: Stir in the tomato paste and crushed tomatoes into the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 5 to 10 minutes, allowing flavors to meld and the sauce to slightly thicken.
- Cook the Rice: Thoroughly rinse the rice under cold water until the water runs clear. In the separate saucepan, heat a small amount of olive oil and lightly toast the rinsed rice for a couple of minutes to enhance its nutty flavor. Then add water and cook the rice uncovered or covered according to your preferred method until fluffy and tender.
- Add and Simmer Okra: Add the trimmed okra to the simmering tomato sauce. Season the mixture with salt and pepper to taste. Cover the pot and let it simmer gently until the okra is tender and the sauce thickens, usually about 15 to 20 minutes.
- Finish with Lemon and Seasoning: Once the okra is fully cooked and the sauce has thickened, stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the okra stew hot, ideally over or beside the cooked white rice. Optionally, garnish with fresh herbs such as parsley or cilantro for an extra touch of color and freshness.
Notes
- Trim the okra carefully to remove the stems without cutting into the pods to avoid excess slime.
- To reduce the sliminess of okra, you can soak it briefly in vinegar and rinse before cooking.
- Use fresh lemon juice for the best flavor impact.
- The dish can be made vegan and gluten-free by using vegetable broth and ensuring tomato paste and broth contain no additives.
- If preferred, you can substitute white rice with brown rice or quinoa for added nutrition.
