Ingredients with Measurements:
- 1 lb fresh okra, washed and trimmed
- 2 medium onions, sliced
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced onions and sauté for 5-7 minutes, or until they are soft and translucent.
3. Add the minced garlic, paprika, cumin, salt, and black pepper to the skillet. Stir well to combine.
4. Add the okra to the skillet and stir gently to coat it with the onion and spice mixture.
5. Pour the water into the skillet and bring the mixture to a simmer.
6. Cover the skillet with a lid and reduce the heat to medium-low.
7. Cook the okra and onion qovurma for 20-25 minutes, or until the okra is tender and the flavors have melded together.
8. Remove the skillet from the heat and stir in the lemon juice.
9. Garnish with chopped parsley, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing onions, medium-low heat for simmering okra and onions.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 140
Fat: 9g
Carbohydrates: 14g
Protein: 3g
Fiber: 5g
Sodium: 590mg
Substitutions for ingredients:
- You can use frozen okra instead of fresh okra, but be sure to thaw it before using.
- If you don't have paprika, you can use chili powder instead.
- You can use any type of oil in place of vegetable oil, such as olive oil or canola oil.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based qovurma.
- Use different spices, such as turmeric or coriander, to change up the flavor profile.
- Add cooked chicken or beef to the skillet for a heartier meal.
Tips and tricks:
- Be sure to wash and trim the okra before using it.
- Don't stir the okra too much while it's cooking, as it can become slimy.
- If the mixture seems too dry, add a little more water.
- Adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the qovurma in a skillet over medium heat until heated through.
Presentation ideas:
Serve the okra and onion qovurma in a shallow bowl or on a plate.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the okra is too slimy, try soaking it in vinegar or lemon juice before cooking.
- If the mixture is too dry, add a little more water.
Food safety advice:
- Wash your hands and all surfaces and utensils before and after handling raw vegetables.
- Cook the okra and onions to an internal temperature of 165°F (74°C) to ensure that they are safe to eat.
Food history:
Qovurma is a traditional Azerbaijani dish that is typically made with meat and vegetables.
Flavor profiles:
This dish has a savory, slightly spicy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the okra and onion qovurma as a main dish or as a side dish.
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Region: Azerbaijani