Maraq Bamia Hijaziya (Mecca Braised Baby Okra, Garlic & Coriander Tomato Stew) – Authentic Saudi Arabia Recipe
Finished with a sizzling "tasha" of crushed garlic and coriander seeds in olive oil.
- Country of Origin
- 🇸🇦 Saudi Arabia (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Whole tender baby okra pods, Crushed ripe tomatoes, Steamed white basmati rice, 6 cloves crushed garlic, Toasted coriander seeds
Ingredients for Maraq Bamia Hijaziya (Mecca Braised Baby Okra, Garlic & Coriander Tomato Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) whole tender baby okra pods, prepped into bite-sized pieces
- 1.5 cups crushed ripe tomatoes, washed and trimmed
- 1 cup steamed white basmati rice
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves crushed garlic
- 1.5 tbsp traditional Saudi Arabia seasoning (toasted coriander seeds, cardamom pinch, lemon juice)
- 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 whole tender baby okra pods for 5 minutes.
- Add minced onion, garlic, 6 cloves crushed garlic, and toasted coriander seeds, cardamom pinch, lemon juice, stirring for 2 minutes until deeply aromatic.
- Add crushed ripe 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.