Khorak Meygoo (خوراک میگو) — Persian Spiced Shrimp Stew from Southern Iran

• 600 gShrimp, peeled and deveined (Prefer large shrimp (16–20 count); pat dry)
• 200 gOnion, finely diced
• 12 gGarlic, minced (About 4 cloves)
• 30 mlVegetable oil
• 2 tspTurmeric, ground
• 1 tspCumin, ground
• 1 tspCoriander, ground
• 0.5 tspBlack pepper, ground
• 1 tspDried lime powder (Optional but traditional for a Southern Iranian tang)
• 0.25 tspSaffron threads
• 30 mlHot water (for blooming saffron)
• 30 gTomato paste (About 2 tbsp)
• 500 mlWater or seafood stock
• 350 gPotatoes, peeled and cut into 2.5 cm cubes
• 200 gCarrots, sliced into 1 cm coins
• 150 gGreen peas (fresh or frozen)
• 60 gWalnuts, finely ground (Grind to a sandy meal, not a paste)
• 45 mlLemon juice, freshly squeezed (About 1–2 lemons depending on size)
• 1 tspLemon zest (From 1 lemon, finely grated)
• 30 gFresh parsley, finely chopped (About 1 packed cup chopped)
• 1.5 tspSalt (Adjust only after simmering to avoid over-salting)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and mixing them with 30 ml hot water in a small cup. Let it steep for 10 minutes so the color and aroma fully release while you prep the stew base.

2. 2

   Heat the vegetable oil in a heavy pot over medium heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns soft and lightly golden; this sweetness is key to balancing the lemony broth.

3. 3

   Add the minced garlic and cook for 60 seconds until fragrant, keeping the heat moderate so it does not scorch. Stir in turmeric, cumin, coriander, black pepper, and dried lime powder and toast for 30 seconds to wake up the spices.

4. 4

   Stir in the tomato paste and cook it for 2 minutes, scraping the bottom of the pot, until it darkens slightly and smells caramelized. Pour in the water or seafood stock and whisk well so the paste dissolves into a smooth broth.

5. 5

   Add the potatoes and carrots, bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 12–15 minutes, until the vegetables are about 70% tender; they should still hold their shape.

6. 6

   Add the green peas and the ground walnuts, stirring continuously for 1 minute so the walnuts disperse without clumping. Simmer uncovered for 5 minutes to lightly thicken the stew and round out the flavor.

7. 7

   Add the shrimp and stir gently so they are submerged in the broth. Simmer for 3–5 minutes, just until the shrimp turn pink and opaque; overcooking will make them firm and dry.

8. 8

   Pour in the bloomed saffron along with the lemon juice and lemon zest, then simmer for 2 minutes to meld the aromas. Turn off the heat, stir in the chopped parsley, and rest the stew for 5 minutes before serving so the flavors settle and the broth slightly thickens.