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Persian roasted okra ( Bamiyeh)

Okra is a common vegetable used in Persian cuisine, one that is usually cooked in stews or with a light tomato sauce. Here is a novel twist for this vegetable that is made as a lovely side dish.

The okra is roasted so that it is no longer slimy and is lightly charred and soft. It is paired with a dill yoghurt sauce that adds a beautiful herby flavour. The tamarind sauce makes the dish unusual with its pop of sweet spice. This is a surprising dish and most folks think it is a variation of an Indian dish. I love serving this as a side with heavy meats or stews.

This is a beautiful book packed with most of the well-known Persian recipes. The instructions are simple and you are guaranteed to fall in love with the tahdig once you master this art. I recommend this book to anyone who is looking for a great starter book on Persian cuisine. For more recipes from this cookbook click here.


For the okra:

20 baby okra, left whole

Salt, to taste

1/2 teaspoon pepper

Olive oil spray

For the dill yoghurt:

1/2 cup yoghurt

Salt, to taste

3 tablespoons dill, finely minced

For the tamarind sauce:

1/2 cup of tamarind concentrate

2- 21/2 tablespoons honey or maple syrup

1/2 teaspoon chilli powder, or to taste

Heat the oven to 375° F.

Layer the okra on a lined baking sheet and spray with oil. Sprinkle the salt and pepper over the okra. Roast in the oven for 20-30 minutes until the okra is soft and cooked. Remove.

While the okra is cooking, mix all the ingredients for the yoghurt together and allow the flavours to come together for 1 hour in the fridge. Taste for salt and a sharp dill flavour.

Mix all the ingredients for the tamarind sauce and taste for a good balance of sweetness and spice.

To serve, add the yoghurt to the centre of a shallow plate. Add the tips of the roasted okra into the yoghurt. Drizzle the tamarind sauce over the tail ends allowing the sauce to surround the yoghurt dip. Serve.

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