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Okra Stew

The following recipe is from Afghan Food & Cookery: Noshe Djan by Helen Saberi (Hippocrene Books 2000). Serve the stew with long-grain rice.

Makes 4 servings

1 pound young, small okra

6 tablespoons vegetable oil

1 medium onion, coarsely chopped

1 ounce dried, yellow split peas

7-ounce can diced or stewed tomatoes (with no added salt)

Salt and pepper, to taste

1 teaspoon powdered dill weed

Rinse okra and trim the fat, stem end.

Heat oil in a medium-size saucepan and saute the chopped onion until lightly browned. Add the okra and saute gently, stirring until they are well coated with the oil.

Add the split peas, tomatoes, salt and pepper and stir. Cook over medium heat, stirring occasionally, for a few minutes.

Add water to just cover the okra, and add the dill. Bring to a boil, then turn down the heat and simmer uncovered for 30 to 45 minutes, or until the liquid has reduced, the sauce has thickened and the oil has come to the surface.

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