Stewed Okra (Yakhnet Be­myieh)

1 hr 11/2 hrs AC­TIVE: TO­TAL:

EatingWell - - FRESH -

Sim­mered in a tomato sauce fra­grant with gar­lic and cilantro and fin­ished with pome­gran­ate mo­lasses, this might be just the dish that turns okra haters into lovers.

4 medium toma­toes

1/4 cup canola or corn oil

3 medium onions, finely chopped

1 head gar­lic, cloves peeled and thinly sliced 1 large bunch fresh cilantro, stems and leaves finely chopped, di­vided 11/2 cups water

1/2 tea­spoon salt

Crushed red pep­per to taste

1 pound okra, trimmed

1 ta­ble­spoon pome­gran­ate mo­lasses

(see page 110)

1. Bring a large pot of water to a boil over high heat. Put a bowl of ice water near the stove.

Cut an X in the bot­tom of each tomato. Cook the toma­toes un­til the X be­gins to split, about 1 minute. Trans­fer the toma­toes to the ice bath to cool for 30 sec­onds. Drain, peel and chop.

2. Dry the pot. Add oil and heat over medium heat. Add onions and cook, stir­ring oc­ca­sion­ally, un­til soft­ened but not browned, about 5 min­utes. Add gar­lic and cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 3 min­utes. Add the toma­toes, cilantro stems, water, salt and crushed red pep­per. Cook, stir­ring oc­ca­sion­ally, un­til the toma­toes are mostly bro­ken down and the mix­ture is saucy, about 15 min­utes.

3. Add okra and cook, stir­ring oc­ca­sion­ally and ad­just­ing the heat if nec­es­sary, un­til the okra is very ten­der, 30 to 40 min­utes. Stir in cilantro leaves and pome­gran­ate mo­lasses. Serve warm or cold.

SERVES 6: scant 1 cup each

CAL 153 / FAT 10G (SAT 1G) / CHOL 0MG / CARBS 16G / TO­TAL SUG­ARS 6G (ADDED 0G) / PRO­TEIN 3G / FIBER 4G /

SODIUM 211MG / POTAS­SIUM 513MG.

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