Okra in oil

Name: Okra in oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Levantine
Ingredients: 500 grams small okra; 3 tomato; 1 onion; 6 cloves garlic; 1/2 cup olive oil; 1 tablespoon pomegranate molasses; 1/2 cup fresh coriander; 1 teaspoon salt

Small okra with olive oil, tomatoes, garlic and pomegranate molasses — a cold mezze dish.

Vegan

Cooking time: 1 hr
Hands-on time: 25 min
Free time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 260

Dishes cooked in oil are a hallmark of Levantine cuisine in the summer: once cooked, they can be eaten cold for days, and the wait only makes them more delicious. Okra in oil, with the tang of pomegranate molasses, will even convince those who don't usually like okra.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

4people

Amounts follow the number of people

To prepare okra in oil

500 grams small okra — Fresh or frozen
3 tomato — cubed
1 onion — sliced
6 cloves garlic — whole
1/2 cup olive oil — extra-virgin
1 tablespoon pomegranate molasses — Measured and prepared before starting
1/2 cup fresh coriander — Washed and thoroughly dried
1 teaspoon salt — to taste

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Wide pot — The okra is seared then returned to it — do not crowd, or it goes slimy.

Method

Sauté the okra in half the oil until it shines and shrinks slightly, then remove it.
10 min
You’ll know it’s ready when
Glossy and holding their shape.
Tip: Work in batches and maintain a consistent temperature for even browning.
In the same oil, fry the onions and garlic, then add the tomatoes and salt.
10 min
You’ll know it’s ready when
The tomatoes have broken down into a sauce.
Tip: Work in batches and maintain a consistent temperature for even browning.
Return the okra with the molasses and half a cup of water, and leave it over low heat.
20 minYou can walk away
You’ll know it’s ready when
The okra is tender and the sauce is thick with its own oil.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Add the coriander, turn off the heat, and let it cool — serve cold or at room temperature.
20 minYou can walk away
You’ll know it’s ready when
The heat is off and the okra has come down to room temperature.
Tip: Don't cut the resting time short; it is part of getting the final texture right.