Khoresh Bamieh is a staple of Persian cuisine, hailing from the warm southern regions of Iran. While the [Traditional Khoresh Bamieh with Meat] is a classic favorite, this Vegan Persian Okra Stew proves that you don’t need meat to achieve a rich, flavorful meal.
By replacing the meat with a clever combination of mushrooms and yellow split peas, this recipe offers a protein-packed, gluten-free, and plant-based dinner that is easier to digest and quicker to cook than the original. The secret lies in the slow simmering process and the unique blend of spices, particularly cinnamon and dried lime.
If you are looking for an authentic taste of Iran that fits your vegan lifestyle, this is the perfect dish.
⏱️ Preparation & Cook Time
- Prep Time: 30 minutes(Includes washing/trimming okra, chopping onions and mushrooms)
- Cook Time: 1 hour 15 minutes(Includes par-boiling yellow split peas and simmering the stew)
- Passive Time: 12 hours(Soaking the yellow split peas overnight)
- Total Time: Approx. 1 hour 45 minutes
- Servings: 4 People
Ingredients
To make this stew rich and “meat-like” in texture, we use the following ingredients.
| Ingredient | Quantity | Notes & Tips |
| Okra (Fresh or Frozen) | 300g (approx. 10 oz) | Choose small, tender pods (baby okra) for the best texture. |
| Yellow Split Peas | 1 cup | Must be soaked overnight and drained. |
| Mushrooms | 300g (approx. 10 medium) | Button or Cremini work best. Use a 1:1 ratio with the okra for a meaty texture. |
| Onion | 1 large | Finely chopped. |
| Tomato Paste | 3 to 4 tbsp | Provides the base color and thickness. |
| Dried Persian Limes (Limoo Amani) | 2 whole | Alternative: 1/2 cup of fresh sour grape juice (Ab-ghooreh) or fresh lime juice. |
| Potatoes | 2 medium | Cut into fries (fried separately for garnish). |
| Spices | As needed | Turmeric, Salt, Black Pepper, and Cinnamon (essential for the warm profile). |
| Saffron (Optional) | A pinch | Brewed in hot water for aroma. |
| Vegetable Oil | As needed | For sautéing. |
Step-by-Step Instructions
Follow these steps to ensure your stew is thick, aromatic, and—most importantly—not slimy.
Step 1: Pre-cook the Yellow Split Peas
Drain the soaked yellow split peas. Pour them in a pot with boiling water and let them simmer for about 10–20 minutes until they are “par-boiled” (half-cooked). Drain and set aside.
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Why? This removes the raw smell and prevents the peas from turning into mush inside the stew later.
Step 2: Create the Flavor Base
In a large pot, sauté the chopped onions in oil until they turn translucent and slightly golden. You don’t need to caramelize them deeply as you would for meat dishes.
Add turmeric and the par-boiled yellow split peas to the onions. Sauté for another minute.
Next, add the tomato paste. Fry the paste in the oil for 2-3 minutes until it turns a dark, vibrant red. This removes the raw taste and improves the stew’s color.
- Tip: You can use grated fresh tomatoes along with water for a richer sauce
Step 3: Add Mushrooms & Simmer
Add the sliced (or whole) mushrooms to the pot and sauté briefly. Pour in 2 to 3 cups of boiling water. Cover the pot and let it simmer on low heat.
Step 4: Prepare the Okra (Crucial Step)
Wash and dry the okra. Cut the stems short, but do not cut into the pod itself. If you expose the seeds, the stew will become slimy. Lightly sauté the okra in a separate pan with a little oil until they change color slightly. This seals the texture.
