📝 About This Recipe
Hailing from the sun-drenched southern provinces of Iran along the Persian Gulf, Ghalieh Meygoo is a masterpiece of coastal cuisine. This vibrant stew balances the earthy depth of sautéed cilantro and fenugreek with the sharp, fruity tang of tamarind and a bold kick of garlic and chili. It is a sophisticated, aromatic dish that showcases the unique ability of Persian flavors to marry seafood with intense herbal notes.
🥗 Ingredients
The Seafood
- 1.5 lbs Large Shrimp (peeled and deveined, tails on or off per preference)
- 1/2 teaspoon Turmeric powder (for marinating)
- 1/4 teaspoon Black pepper (freshly ground)
The Herb Base
- 4 cups Fresh Cilantro (very finely chopped)
- 1/2 cup Fresh Fenugreek (finely chopped, or 1 tbsp dried)
- 4 tablespoons Vegetable Oil (divided)
Aromatics and Seasoning
- 1 large Yellow Onion (finely diced)
- 6-8 pieces Garlic Cloves (minced)
- 1/2 cup Tamarind Paste (seedless concentrate)
- 1 tablespoon All-purpose Flour (to thicken the sauce)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Turmeric powder (for the stew base)
- to taste Salt
- 2 cups Boiling Water
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with 1/2 teaspoon turmeric and 1/4 teaspoon black pepper. Set aside to marinate while you prepare the base.
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2
Prepare the herb mixture by finely chopping the cilantro and fenugreek. In a large skillet over medium heat, sauté the herbs with 2 tablespoons of oil for about 10-15 minutes until they turn a dark, forest green and become fragrant. Be careful not to burn them.
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3
In a small bowl, whisk the tamarind paste with 1/2 cup of warm water and the tablespoon of flour until smooth. This will be your souring and thickening agent.
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4
In a large pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high heat. Add the diced onion and sauté until translucent and golden, about 8 minutes.
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5
Add the minced garlic to the onions and sauté for another 2 minutes until the aroma fills the kitchen. Stir in 1 teaspoon of turmeric and the red chili flakes.
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6
Add the sautéed herb mixture into the pot with the onions and garlic, stirring well to combine the flavors.
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7
Pour in the tamarind-flour mixture and the remaining 1.5 cups of boiling water. Bring the stew to a gentle simmer.
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8
Reduce the heat to low, cover the pot, and let the sauce simmer for 20-25 minutes. The flavors should meld and the sauce should slightly thicken and darken.
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9
Taste the sauce for salt and tartness. Add salt as needed. If it's too tart, you can add a tiny pinch of sugar; if not tart enough, add a splash more tamarind.
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10
Gently fold the marinated shrimp into the simmering sauce. Ensure they are submerged.
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11
Cook the shrimp in the sauce for only 5-7 minutes. Overcooking will make the shrimp rubbery; they are done when they turn opaque and form a 'C' shape.
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12
Remove from heat immediately and let it rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Do not over-fry the fenugreek as it can become very bitter; stop when it smells nutty and looks dark green. Always use fresh garlic for this dish—the pungent kick is essential to balancing the tamarind. If you cannot find fresh fenugreek, use dried (Shanbalileh) but soak it in water for 10 minutes first. For a thicker stew, you can mash a small boiled potato into the sauce, though flour is the traditional shortcut. Adjust the chili carefully; Southern Iranian food is known for heat, but it should never mask the herbs.
🍽️ Serving Suggestions
Serve over 'Chelo' (Persian steamed basmati rice with a saffron crust/Tahdig). Pair with 'Torshi' (Persian pickled vegetables) to complement the acidity. A side of fresh herbs (Sabzi Khordan) including radish and green onions adds a refreshing crunch. Serve with a cool glass of Doogh (savory yogurt drink) to balance the spice. A simple salad Shirazi (cucumber, tomato, and onion) provides a clean contrast to the rich stew.