Fusion Recipe: 🥘 Tepsi Bamya Pilaf

 

🥘 Tepsi Bamya Pilaf 

This recipe is a comforting fusion that combines the tender, flavourful stew of Iraqi Tepsi Bamya (Okra tray bake) with a spiced, absorbent rice method similar to Turkish Pilaf. The result is a one-pan, hearty dish where the savoury, tomato-rich okra and lamb are baked directly with the rice, infusing the grain with deep Middle Eastern flavour. It's a convenient and deeply satisfying family meal.

📝 Ingredients

For the Lamb & Okra Base (The Tepsi)

• 1 lb lamb or beef stew meat, cut into 1-inch cubes
• 1 lb fresh or frozen baby okra (if fresh, trim and blanch briefly)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce (or pureed tomatoes)
• 1/4 cup tomato paste
• 1/4 cup lemon juice (essential to cut the 'sliminess' of okra)
• 1 cup beef or vegetable broth
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp allspice
• Salt and black pepper to taste

For the Pilaf (The Rice)

• 1.5 cups Basmati rice, rinsed well
• 1.5 cups broth (in addition to the 1 cup above)

👩‍🍳 Instructions & Method

1. Prepare the Lamb & Okra Base

1. Sear Lamb: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb cubes until browned on all sides. Remove and set aside.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened (about 5 minutes). Stir in the garlic, cumin, and allspice and cook for 1 minute until fragrant.
3. Build the Sauce: Stir in the tomato paste and cook for 2 minutes. Add the tomato sauce, 1 cup of broth, lemon juice, and the seared lamb. Bring to a simmer.
4. Add Okra: Stir in the okra. Season well with salt and pepper. Cover the pot and let the mixture simmer gently for 30 minutes to allow the lamb to tenderise.

2. Assemble and Bake the Pilaf

1. Add Rice: Stir in the well-rinsed Basmati rice directly into the lamb and okra base.
2. Add Remaining Liquid: Pour the remaining 1.5 cups of broth over the mixture. The liquid should cover the rice by about an inch. Give it a gentle stir to distribute the rice evenly.
3. Bake: Cover the pot with a tight-fitting lid (or foil if using a baking dish). Transfer to a preheated oven at 375°F (190°C).
4. Cook: Bake for 30-35 minutes, or until the liquid is absorbed and the rice is tender.
5. Rest and Serve: Remove the pot from the oven and let it rest, covered, for 10 minutes before fluffing the pilaf gently with a fork and serving.

✅ Tips for Success

• Handle Okra: If using fresh okra, blanch it in boiling water for 3 minutes, then immediately shock it in ice water. This helps set the starches and minimises the 'slimy' texture. The acidity from the lemon juice is also crucial for preventing sliminess.
• Rinse the Rice: Rinsing the Basmati rice until the water runs clear removes excess starch, which results in fluffier, separate grains (the hallmark of a good pilaf).¹
  
• The Pot: Use an oven-safe pot (like a Dutch oven) that can go from stovetop to oven for true one-pot convenience. If you don't have one, transfer the stew base to a deep baking dish before adding the rice and the remaining liquid.