Bamieh

Instructions

1. 1
   If using fresh okra, wash thoroughly and dry completely. Carefully trim the stems in a conical shape without exposing the seeds inside.
2. 2
   Heat two tablespoons of olive oil in a wide skillet over medium-high heat. Add the okra and lemon juice, tossing frequently for 5-7 minutes until slightly golden but firm. Remove and set aside.
3. 3
   In your main cooking pot (ideally a clay pot if available), add the remaining tablespoon of olive oil and sauté the crushed garlic and half of the chopped cilantro until fragrant.
4. 4
   Stir in the tomato paste and Lebanese Seven Spices, stirring for one minute to bloom the warm spices in the oil.
5. 5
   Pour in the crushed tomatoes along with 250ml of water or vegetable stock. Bring to a boil, then lower the heat and let it simmer for 10 minutes.
6. 6
   Gently slide the pan-seared okra into the simmering tomato sauce, stirring carefully to keep the pods whole.
7. 7
   Arrange the fresh tomato slices beautifully over the surface of the stew, recreating the visual layout of `Bamieh.png`.
8. 8
   Cover the pot with a lid and simmer on low heat for 20-25 minutes until the okra is completely tender and the sauce has reduced to a thick, glossy gravy.
9. 9
   While the stew finishes cooking, fluff your cooked long-grain white rice and toss it with finely chopped fresh parsley or cilantro to replicate the side bowl in the photo.
10. 10
    Taste the Bamieh and adjust the salt and pepper levels as desired. Turn off the heat and garnish the center tomato slice with the remaining fresh cilantro.
11. 11
    Serve the Bamieh piping hot straight in its rustic clay dish, alongside the fresh, aromatic bowl of herbed rice.