A comforting and traditional dish from Middle Eastern cuisine, Bamya (okra stew) features tender okra simmered in a spiced tomato base, infused with garlic and onion, and served with buttery vermicelli rice. This hearty, plant-forward recipe is not only satisfying but also rich in flavor, making it a wholesome meal for any day of the week.

Why You’ll Love This Recipe

This Bamya with vermicelli rice recipe brings together the warmth of traditional Middle Eastern cooking with minimal ingredients and maximum flavor. Whether you’re seeking a meatless main course or a nourishing side dish, this recipe delivers comfort in every bite. It’s easy to make, adaptable for different dietary needs, and perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bamya:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups fresh or frozen okra, trimmed and halved
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and black pepper to taste
• 1 cup water or vegetable broth
• Fresh parsley for garnish

For the Vermicelli Rice:

• 1 cup long grain rice (like basmati), rinsed and soaked
• 1/2 cup broken vermicelli noodles
• 2 tablespoons olive oil or butter
• 2 cups water or broth
• Salt to taste

Directions

1. In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for 1 minute. Add tomato paste, diced tomatoes, ground coriander, ground cinnamon, salt, and pepper.
3. Mix in the okra and pour in the water or broth. Cover and let simmer for 20–25 minutes, stirring occasionally, until the okra is tender and the sauce has thickened.
4. While the stew simmers, prepare the vermicelli rice. In a separate pot, heat olive oil or butter. Add the broken vermicelli noodles and toast them until golden brown.
5. Add the rinsed and soaked rice, stir to combine, then add water or broth and season with salt.
6. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed.
7. Fluff the rice with a fork and serve alongside the okra stew. Garnish with fresh parsley.

Servings and timing

This recipe yields approximately 4 servings. The total preparation and cooking time is about 45 minutes, making it an ideal choice for a wholesome weeknight dinner.

Variations

• With Meat: Add browned lamb or beef pieces to the stew for a heartier version. Simmer the meat until tender before adding the okra.
• Spicier: Include a chopped green chili or a pinch of cayenne for added heat.
• Canned Tomatoes: Substitute fresh tomatoes with canned diced tomatoes if fresh ones aren’t available.
• Vegan Option: Use vegetable broth and olive oil for a fully vegan dish.
• Lemon Twist: Add a squeeze of lemon juice just before serving for a fresh, tangy finish.
• Alternative Grains: Serve the stew over couscous, bulgur, or quinoa instead of rice.
• Garlic-Lover’s Version: Double the garlic for an extra bold flavor.
• Okra Texture: If you prefer firmer okra, reduce simmering time by 5 minutes.
• Herb Finish: Add chopped mint or cilantro in addition to parsley for an herbal kick.
• Tomato-Free: Omit tomato paste and tomatoes, and use pomegranate molasses for a tangy stew base.

Storage/Reheating

• Storage: Store leftover stew and rice in separate airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the stew over medium heat on the stovetop, adding a splash of water if needed. Microwave the rice with a damp paper towel on top to retain moisture.
• Freezing: Bamya stew can be frozen for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

What is Bamya?

Bamya is a traditional Middle Eastern okra stew cooked with tomatoes, garlic, and spices. It’s commonly served with rice and can be made with or without meat.

Can I use frozen okra?

Yes, frozen okra works well in this recipe. There is no need to thaw it beforehand; just add it straight to the pot.

What type of rice is best for vermicelli rice?

Long-grain rice, such as basmati, is preferred for its light and fluffy texture. Short-grain rice may become sticky.

Is this dish spicy?

No, the traditional version is not spicy, but you can adjust the heat level by adding chili peppers or cayenne.

Can I make this dish ahead of time?

Yes, both the stew and rice can be prepared in advance and stored in the refrigerator for easy reheating.

How do I prevent okra from becoming slimy?

To reduce okra’s sliminess, avoid over-stirring and cook it uncovered for part of the time. Some prefer to sauté or roast okra before adding it to the stew.

Can I add meat to the stew?

Absolutely. Lamb or beef cubes are popular additions in many Middle Eastern variations. Cook the meat until tender before adding the rest of the ingredients.

What’s a good substitute for vermicelli?

You can use thin spaghetti broken into small pieces, or skip the vermicelli entirely and serve the stew over plain rice.

Is this recipe gluten-free?

The stew itself is gluten-free. To make the entire meal gluten-free, use gluten-free vermicelli or serve with gluten-free grains like rice or quinoa.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes are a convenient substitute for fresh tomatoes and can be used in equal amounts.

Conclusion

Middle Eastern Bamya with vermicelli rice is a flavorful and nourishing dish that showcases the comfort of home-style cooking. Whether you’re exploring plant-forward meals or revisiting a family classic, this recipe provides a versatile and satisfying option. With simple ingredients and rich taste, it’s a dish that easily earns a spot in your regular meal rotation.

Print