Simple Persian Shrimp Stew (Khoreshte Meygoo Sadeh)

Rinse the peeled and deveined shrimp under cold water, then drain well in a colander and set aside.

Heat oil in a frying pan and fry the potatoes until golden and crisp. Remove from the oil and set aside on paper towels.

In a pot over medium heat, add a little oil and sauté the chopped onion until soft and lightly golden.

Add turmeric and mixed spices, stirring briefly until fragrant.

Add the shrimp and sauté for about 2 minutes, just until they begin to turn pink. Do not overcook.

Stir in the chopped tomatoes or tomato paste. Season with salt and black pepper and add a small splash of water if the sauce seems too thick.

Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, until the shrimp are fully cooked and the sauce slightly thickened.

Stir in the lemon juice, adjust seasoning if needed, and remove from heat. Serve hot, topped with the fried potatoes.