Lebanese
Bamieh w Riz
A Lebanese okra and lamb stew simmered in a garlicky tomato sauce with fresh coriander, served over buttery vermicelli rice. The okra stays tender and whole, with the bright, savory flavor that makes this a comforting home-style dish.
Ingredients
- Small okra, fresh or frozen250g
- Lamb stew meat, cut into small cubes250g
- Long-grain rice, rinsed and drained3/4 cup
- Vermicelli noodles1/4 cup
- Yellow onion, finely chopped1 small
- Garlic cloves, minced5
- Fresh coriander leaves, chopped1/3 cup
- Crushed tomatoes1 cup
- Tomato paste1 tbsp
- Water or lamb stock1 1/2 cups
- Ghee or butter2 tbsp
- Olive oil1 tbsp
- Lebanese seven spice1/2 tsp
- Ground cinnamon1 pinch
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Water for rice1 1/4 cups
Method
- Pat the lamb dry and season it with salt, black pepper, Lebanese seven spice, and a pinch of cinnamon.
- Heat the olive oil in a small heavy pot over medium-high heat, then brown the lamb on all sides.
- Add the chopped onion and cook until softened and lightly golden.
- Stir in half of the minced garlic and cook for 30 seconds, then add the tomato paste and cook until it darkens slightly.
- Add the crushed tomatoes and 1 1/2 cups water or stock, bring to a boil, then cover and simmer gently for about 45 minutes, until the lamb is nearly tender.
- Trim only the hard stem tips from the okra without cutting into the pods, so they stay whole during cooking.
- Add the okra to the stew, cover, and simmer for 20 to 25 minutes, shaking the pot occasionally instead of stirring too much.
- In a small pan, melt 1 tbsp ghee or butter and sauté the remaining garlic with the chopped coriander until fragrant and deep green.
- Stir the garlic-coriander mixture into the bamieh, add the lemon juice, and simmer uncovered for 5 minutes until the sauce is rich and the okra is tender.
- For the rice, melt 1 tbsp ghee or butter in a saucepan and toast the vermicelli until golden brown.
- Add the rinsed rice and salt, stir for 1 minute, then add 1 1/4 cups water and bring to a boil.
- Cover the rice, reduce the heat to low, and cook for 15 minutes, then turn off the heat and let it rest covered for 5 minutes.
- Fluff the vermicelli rice with a fork and serve it alongside or under the bamieh stew.
Common questions
Can I substitute frozen okra for fresh in Bamieh w Riz, and do I need to thaw it first?
Yes, frozen okra works well. Use it straight from frozen if possible to reduce slime and splitting. Don’t thaw and wash repeatedly. Add it near the end and simmer gently so it stays intact.
How long does the lamb need to cook so it becomes tender without falling apart?
Plan on about 45 minutes of gentle simmering before adding the okra, then another 20 to 25 minutes after. The lamb should be nearly tender before the okra goes in; if needed, simmer a bit longer before serving.
What are the most common mistakes when cooking bamieh so the stew doesn’t get slimy or mushy?
The biggest mistakes are stirring too much after adding okra, cooking over a hard boil, and trimming into the pods. Add okra whole, simmer gently, and shake the pot instead of stirring to keep it intact.
How should I store leftovers, and does this dish reheat well?
Store cooled stew and rice separately in airtight containers in the fridge for up to 3 days. Reheat the stew gently on low heat with a splash of water if needed. Avoid boiling hard, or the okra can break down.
What is the best way to serve Bamieh w Riz for the most authentic texture and flavor?
Serve the stew ladled over plain long-grain rice with a little vermicelli, then spoon the coriander-garlic ghee over the top. A squeeze of lemon and a simple salad or yogurt on the side work well, if you like.