Ingredients with Measurements:
- 1 pound fresh bamiyeh (okra)
- 1 pound potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
Step-by-step instructions:
1. Rinse the bamiyeh and trim the stems. Cut into 1-inch pieces.
2. In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes until tender. Drain and set aside.
3. In the same pot, add the bamiyeh and cook for 5-7 minutes until tender. Drain and set aside.
4. In a mixing bowl, combine the cooked potatoes, bamiyeh, red onion, parsley, and mint.
5. In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
6. Pour the dressing over the potato and bamiyeh mixture and toss to coat.
7. Serve chilled or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can substitute fresh bamiyeh with frozen bamiyeh.
- You can substitute red onion with white onion or shallots.
- You can substitute fresh parsley with cilantro or dill.
- You can substitute fresh mint with basil or oregano.
Variations:
- You can add chopped tomatoes or cucumbers for extra freshness.
- You can add crumbled feta cheese or chopped olives for a Mediterranean twist.
- You can add cooked chicken or shrimp for extra protein.
Tips and tricks:
- To prevent the bamiyeh from becoming slimy, make sure to dry them thoroughly before cooking.
- You can blanch the bamiyeh in boiling water for 1-2 minutes before cooking to reduce the sliminess.
- Make sure to season the potatoes and bamiyeh with salt while cooking to enhance their flavor.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the salad in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or lemon wedges.
Garnishes:
- Chopped herbs
- Lemon wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Hummus and pita bread
Suggested side dishes:
- Tabouli salad
- Baba ghanoush
- Rice pilaf
Troubleshooting advice:
- If the bamiyeh becomes too slimy, blanch them in boiling water for 1-2 minutes before cooking.
Food safety advice:
- Make sure to wash the bamiyeh and potatoes thoroughly before cooking.
- Store the leftover salad in the refrigerator and consume within 3 days.
Food history:
- Bamiyeh is a popular vegetable in Middle Eastern and African cuisine, and is often used in stews and salads.
Flavor profiles:
- The salad has a fresh and tangy flavor from the lemon dressing, with a slightly earthy taste from the bamiyeh and potatoes.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
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Region: Iranian