My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!
The base of the recipe is simple: onion, garlic and olive oil. Start there and build your flavor with tomatoes, cumin and of course the okra (or a bean of your choosing, such as green beans).
I was at the market this week and came across some beautiful okra. I knew immediately what I would be making with them! This dish takes me back to my childhood and if you’ve read this blog for a while, you know I was a picky eater. But okra was one vegetable (actually a fruit) that I really, really enjoyed. 🙂
I used Royal Foods Basmati rice for the base of this dish. The Lebanese preparation of rice for this dish, includes vermicelli noodles, which can be purchased in Middle Eastern grocery stores.
- 1 cup diced onion
- 2½ tablespoons extra virgin olive oil
- 1½ tablespoons garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1½ cups diced fresh tomatoes
- 1 (16oz) can diced tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 3 cups okra, trimmed at edges
- 1 cup Royal Basmati Rice
- 2 cups water
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ cup Vermicelli Noodles
- Place onion and garlic in large pot with olive oil. Cook on medium heat for 3-5 minutes. Add cumin, garlic powder, salt, black pepper and cilantro.
- Add the okra and cook for 5 minutes.
- Add in fresh tomatoes, and sauté for 2 minutes.
- Stir well and add in the canned tomato.
- Simmer on medium low heat for 15-20 minutes.
- Heat olive oil in pot. Brown noodles in oil. Add in rice, salt and water.
- Bring to a boil then reduce heat to low. Cover with lid and cook for 20 minutes or until all water is absorbed and rice is cooked.
- Fluff with a fork.
You may also choose to add sautéed chunks of beef to this dish. Select a chuck roast and cut into 1 inch pieces. Brown them in butter on each side and then add to the tomato onion mixture and allow to simmer for an additional 30 minutes.
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