This is a great recipe for Basmati, Persian or long grain rice. It comes out in the perfect non mushy non crunchy fluffy consistency!
Okra is a flowering plant with edible green seed pods. It originally grew in West African, Ethiopian, and South Asian countries but has found its way to most places in the world and is often found in regular large supermarkets. It is known to be slightly bitter with a slimy inside, but I found when cooking in a stock or broth it is flavorful and delicious!
Besides this dish bursting with sweet, spicy and sour flavors, everything except the steaks can be made up to 3 days in advance! Just grill the steaks right before you are ready to eat. The rest bring to room temperature.
You can really play around with this recipe! You can add fresh pomegranates, mint and cilantro once it is cooked. You can use other tea bags of flavors you love (ones with cinnamon are a usual win), you can add saffron or turmeric powder to create a golden look. You can add orange zest, or lemon zest.