Classic Persian Shrimp Stew with Crispy Potatoes (Khoreshte Meygoo)
"Dive into the aromatic depths of the Persian Gulf with this stunning fusion of zesty, spice-kissed shrimp and world-class crispy potatoes."
Instructions
Rinse the shrimp under cold water, pat dry thoroughly, and set aside to prevent excess moisture during cooking.
Heat a few tablespoons of oil in a pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.
Add turmeric and mixed spices, stirring briefly to release their aroma. Add the shrimp and sauté gently for about 2 minutes, just until they begin to turn pink.
Stir in the chopped tomatoes or tomato paste. Season with salt and black pepper. Add a small splash of water if the mixture seems too thick, and bring to a gentle simmer.
Lower the heat and cook for about 10 minutes, allowing the flavors to meld without overcooking the shrimp. Stir in the lime juice during the final minutes.
While the stew simmers, heat oil in a separate pan and fry the sliced potatoes until golden and crisp. Transfer to paper towels to drain excess oil.
Serve the shrimp stew hot, generously topped with the crispy fried potatoes. Traditionally enjoyed with steamed rice.