Instructions: Handful fresh coriander leaves coarsely chopped salt and freshly ground black pepper

Trim off and discard the okra tops (qv) rinse the okra gently in cold water and drain.

Heat the oil in a large saucepan add the onion and stir until light golden.

Add the chillies garlic and ground coriander and saute for a minute or two.

Add the tomatoes with their liquid.

Once the liquid starts to bubble add the okra limes or lime juice and seasoning.

Shake the pan to distribute the ingredients evenly cover and cook gently for 30 minutes.

If you are using the dried limes press them with a wooden spoon from time to time to encourage them to give up their flavour.

Add the fresh coriander and cook for 10 minutes more.

Okra is loved all over the eastern Mediterranian and often cooked in casseroles usually wtth meat or chicken. In Egypt they add a number of spices to okra dishes and I have also added the dried limes (qv) which are a favourite ingredient in Iran and the Gulf countries. With their aromatic sourness they contribute a deep note to the overall taste. They may be removed from the finished dish but offer them to aficionados who like to suck them. If you cant find dried lime some fresh lime juice wil still give a delicious result.This dish works well served with Tabbouleh (qv) Tahinosalata (qv) or italian Baked Aubergines with Mozzarella cheese (qv).

Serves 4

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