Marag Bamia Baghdadia (Iraqi Baby Okra & Garlic-Tomato Braise with Rice) – Authentic Iraq Recipe
In Iraq, Friday lunch means Bamia: tender baby okra simmered with whole garlic cloves in a ruby tomato broth.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender whole baby okra pods, Crushed ripe plum tomatoes, Steamed white basmati rice, 8 whole garlic cloves, Lemon juice or tamarind
Ingredients for Marag Bamia Baghdadia (Iraqi Baby Okra & Garlic-Tomato Braise with Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender whole baby okra pods, prepped into bite-sized pieces
- 1.5 cups crushed ripe plum tomatoes, washed and trimmed
- 1 cup steamed white basmati rice
- 1 medium onion and 3 cloves garlic, finely minced with 8 whole garlic cloves
- 1.5 tbsp traditional Iraq seasoning (lemon juice or tamarind, coriander, black pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender whole baby okra pods for 5 minutes.
- Add minced onion, garlic, 8 whole garlic cloves, and lemon juice or tamarind, coriander, black pepper, stirring for 2 minutes until deeply aromatic.
- Add crushed ripe plum tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white basmati rice right before serving warm.