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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the okra and trim the stems carefully without cutting too much. Lightly fry the okra in a little oil until slightly golden. Set aside.
Heat some oil in a suitable pot. Add the chopped onion and sauté until soft and lightly golden. Add the minced garlic and cook for another minute.
Add the chicken pieces, turmeric, black pepper, and cinnamon. Stir and cook until the chicken changes color and is lightly browned.
Add the sliced mushrooms and chopped parsley. Sauté for a few minutes until the mushrooms become slightly soft.
Add the dried mint and stir gently. Be careful not to burn the dried mint, as it can become bitter.
Add the fried okra to the pot. Pour in enough water to cover the ingredients partially.
Add the sour grapes (ghooreh) or verjuice according to your taste. Season with salt.
Cover the pot and simmer over low heat for about 30–40 minutes, or until the chicken and okra are completely cooked and the stew has thickened.
Finally, add the saffron and gently stir. Let the stew simmer for another 5–10 minutes so the saffron flavor develops.
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Be careful not to burn the dried mint, as it can become bitter.
Can I use frozen okra?
Yes, you can use frozen okra, but make sure to thaw it completely and pat it dry before frying.
What can I substitute for sour grapes?
You can use verjuice or a small amount of lemon juice as a substitute for sour grapes.
Can I make this stew vegetarian?
Yes, you can omit the chicken and add more mushrooms or other vegetables like eggplant.
How do I serve this stew?
Serve the Persian okra stew hot with Persian steamed rice (Chelow).
Can I prepare this stew in advance?
Yes, the flavors develop even more if the stew is made a day in advance and reheated before serving.
