Stewed Okra (Yakhnet Bemyieh)
1 hr 11/2 hrs ACTIVE: TOTAL:
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.