Description
A comforting Middle Eastern dish featuring tender okra stewed in a rich tomato sauce, served with fluffy white rice. Bamya wa Roz is hearty, flavorful, and perfect for both weeknight dinners and special gatherings.
Ingredients
Scale
- 500 grams okra, trimmed
- 1 ½ cups white rice, rinsed
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (400g) crushed tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 2 cups vegetable broth or water
Instructions
- Heat a large pot over medium heat. In a separate saucepan, prepare to cook the rice.
- Add olive oil to the pot and sauté onions until soft. Stir in garlic and ground coriander.
- Add tomato paste, crushed tomatoes, and vegetable broth. Let the mixture simmer for 5–10 minutes.
- Rinse rice thoroughly. Lightly toast in a bit of olive oil in the saucepan, then add water and cook until fluffy.
- Add okra to the tomato base. Season with salt and pepper, cover, and simmer until okra is tender and sauce thickens.
- Once cooked, stir in lemon juice and adjust seasoning if needed.
- Serve the okra stew over or beside the rice. Garnish if desired.
Notes
- Use frozen okra for convenience, but thaw and pat dry first.
- Do not over-stir the okra to avoid breaking it apart.
- Add a pinch of sugar if the tomatoes are too acidic.
- Let the stew simmer longer for deeper flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg