Prep Time 15 Min
Cook Time 40 Min
Servings4 servings People
Calories350 kcal
Imagine the sun-drenched hills of the Mediterranean, where olive groves stretch endlessly and the air is perfumed with fresh herbs and ripening tomatoes. This Okra Tagine with Olive Oil transports you straight to the heart of Middle Eastern home cooking, a dish that’s been cherished for generations in Levantine kitchens. Okra, or bamia as it’s lovingly called, might intimidate some with its reputation for sliminess, but in this recipe, we masterfully tame it into tender, flavorful pods that melt in your mouth. Simmered slowly in a bath of extra virgin olive oil—a liquid gold that infuses every bite with fruity, peppery notes—this vegan tagine is a celebration of simple, wholesome ingredients. No meat, no fuss, just pure plant-based perfection packed with vitamins, fiber, and antioxidants from the okra and tomatoes. The secret lies in the preparation: precisely trimming the okra to lock in its texture, building a robust tomato sauce layered with garlic’s pungency and cilantro’s brightness, then finishing with a drizzle of hot garlic-infused olive oil for that irresistible sizzle and aroma. Pomegranate molasses adds a subtle tangy sweetness, balancing the earthiness and elevating this stew to gourmet status. Perfect for weeknight dinners or impressing guests at a casual gathering, it pairs beautifully with fluffy rice, crusty bread, or couscous to soak up every drop of that glorious sauce. As a food blogger who’s experimented endlessly in my own kitchen, I can attest this recipe nails authenticity while being accessible for home cooks everywhere. Health-conscious eaters rejoice—it’s naturally gluten-free, low-carb, and bursting with heart-healthy fats from the olive oil. Dive into this okra tagine and let it become your new go-to comfort food, evoking memories of family tables laden with shared plates under starry skies. Whether you’re exploring vegan Middle Eastern cuisine or just craving something fresh and vibrant, this dish delivers big on flavor with minimal effort. Prep it in minutes, let it simmer while you unwind, and serve it steaming hot for ultimate satisfaction.
Ingredients
- 2.2 pounds small okra
- 2.2 pounds chopped tomatoes
- 1 cup extra virgin olive oil
- 1 whole head garlic, sliced
- 1 large bunch fresh cilantro, chopped (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon pomegranate molasses
- 1 tablespoon tomato paste
Instructions
- Clean the tops of the okra well and carefully remove the heads in a conical shape without opening the pods to prevent the sticky mucus from releasing during cooking.
- Rinse the okra quickly after removing the heads and dry it thoroughly with a kitchen towel.
- Optionally, lightly sauté the okra in a hot pan with a little oil until its color changes slightly, or fry it briefly to reduce sliminess.
- In a tagine or heavy pot over medium heat, warm about half of the olive oil.
- Add the sliced garlic and stir until its aroma begins to release.
- Add half of the chopped fresh cilantro and stir with the garlic for 1 minute.
- Add the chopped tomatoes, tomato paste, salt, and black pepper.
- Stir the sauce and let it simmer for 10 minutes over low heat.
- Gently add the prepared okra to the sauce and mix very carefully.
- Cover the tagine and cook over low heat for 20 to 30 minutes, until the okra is fully tender, avoiding excessive stirring to prevent breaking the pods.
- A few minutes before removing from heat, stir in the pomegranate molasses and remaining chopped cilantro.
- Heat the remaining olive oil in a small pan, add a few chopped garlic cloves from the head, stir briefly, and pour the mixture directly over the tagine.
- Serve the okra tagine with olive oil hot.
Why You’ll Love This Recipe
- Perfectly vegan and packed with nutrients, this okra tagine offers a healthy twist on traditional comfort food without sacrificing flavor.
- The generous use of extra virgin olive oil creates a silky, aromatic sauce that elevates simple ingredients into a restaurant-worthy dish.
- Quick prep and hands-off simmering make it ideal for busy weeknights, yet it tastes like it simmered all day.
Chef’s Tips for Perfection
- Pat the okra completely dry after rinsing—moisture is the enemy of sliminess; this step ensures tender, non-gummy results every time.
- Use a traditional tagine if possible for even heat distribution, but a Dutch oven works wonders as a substitute for authentic steam-infused cooking.
- Don’t skip the final garlic-olive oil pour; it adds a smoky, crispy finish that ties all flavors together with a burst of freshness.
