Gluten-Free Emirati Spiced Okra Stew (Salona)

Ingredients

• 1 lb Okra (fresh or frozen)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 can (14.5oz) Tomatoes (diced)
• 2 tablespoons Tomato Paste
• 1/4 cup Rice
• 4 cups Chicken Broth
• 2 teaspoons Emirati Spice Blend (Baharat)
• 1/4 cup Cilantro (chopped)
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium onion, chopped, and the 3 cloves garlic, minced, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent.
3. 3Add the 1 lb of okra to the pot and cook for another 5 minutes, stirring occasionally, until it begins to soften slightly.
4. 4Stir in the 1 can (14.5oz) of diced tomatoes, the 2 tablespoons of tomato paste, the 1/4 cup of rice, the 4 cups of chicken broth, and the 2 teaspoons of Emirati Spice Blend (Baharat).
5. 5Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring occasionally, until the okra is tender and the sauce has thickened. The rice will absorb liquid and help thicken the stew.
6. 6Stir in the 1/4 cup of chopped cilantro, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
7. 7Serve the Gluten-Free Emirati Spiced Okra Stew hot.

Substitutions

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