Bamieh bi Zeit (Okra Braised in Tomato, Garlic and Coriander)

Ingredients

• 500 g okra
• 4 tbsp olive oil
• 2 onion
• 8 garlic cloves
• 40 g fresh coriander
• 1 tsp ground coriander
• 5 tomatoes
• 1 tbsp tomato purée
• 1 tbsp pomegranate molasses
• 1 lemon
• 300 g basmati rice

Method

1. 1

   Trim the stalks off the okra without cutting into the pods, which stops them going slimy. Rinse and pat dry.

2. 2

   Heat 3 tbsp olive oil in a wide pan over a medium-high heat and fry the okra for 5 minutes until bright green and lightly blistered, then lift out.

3. 3

   Add the remaining oil and fry the sliced onions for 6 minutes. Add the whole peeled garlic cloves, three-quarters of the chopped coriander and the ground coriander and stir for 2 minutes.

4. 4

   Add the chopped tomatoes, tomato purée, pomegranate molasses, 150ml water and 1 tsp salt and simmer for 5 minutes. Return the okra, cover and simmer gently for 20 minutes until the okra is tender and the sauce thick, then squeeze in the lemon juice.

5. 5

   Meanwhile, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes. Serve the okra over the rice with the rest of the coriander.