Khoresh Meygu (خورش میگو) — Persian Herb and Tomato Shrimp Stew with Feta

• 500 gShrimp, peeled and deveined (tail off) (Medium to large; thawed if frozen, patted very dry)
• 6 gSalt (Divided; plus more to taste)
• 1 tspBlack pepper (Freshly ground, divided)
• 45 mlOlive oil (3 tbsp, divided)
• 200 gOnion (1 large, finely diced)
• 12 gGarlic (4 cloves, finely grated or minced)
• 600 gTomatoes (About 4 medium; grated on a box grater or finely chopped)
• 30 gTomato paste (2 tbsp, for deeper color and sweetness)
• 120 gFresh parsley (Leaves and tender stems, finely chopped (about 2 packed cups))
• 30 gFresh dill (Finely chopped (about 1 packed cup))
• 240 mlWater (1 cup, plus more as needed for consistency)
• 120 gFeta cheese (Crumbled; use a firm brined feta for best texture)

Instructions

1. 1

   Prepare the shrimp: pat shrimp very dry with paper towels so they sear instead of steaming. Toss with 3 g salt (about 1/2 tsp) and 1/2 tsp black pepper. Set aside at room temperature for 10 minutes while you chop herbs and onion; this lightly seasons the shrimp without making them rubbery.

2. 2

   Build the base: heat 30 ml olive oil (2 tbsp) in a wide pot or deep skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate to prevent bitterness.

3. 3

   Cook the tomatoes: stir in the grated/chopped tomatoes and tomato paste. Increase heat to medium-high and cook 8–10 minutes, stirring, until the mixture thickens and turns glossy. You should see oil beginning to separate at the edges; this concentrates flavor and prevents a watery stew.

4. 4

   Sauté the herbs: push the tomato base to one side of the pot and add the remaining 15 ml olive oil (1 tbsp). Add chopped parsley and dill and sauté 3–4 minutes, stirring, until the herbs darken slightly and smell fragrant. Then mix the herbs thoroughly into the tomato base for an even, green-speckled sauce.

5. 5

   Simmer the stew: add 240 ml water (1 cup), bring to a gentle boil, then reduce to a steady simmer over medium-low. Cover and cook 12–15 minutes, stirring once or twice, until the sauce is cohesive and lightly thickened. Taste and adjust with the remaining 3 g salt and remaining 1/2 tsp black pepper.

6. 6

   Cook the shrimp gently: add the seasoned shrimp to the simmering sauce in a single layer. Cook 2–3 minutes, then stir once and cook 1–2 minutes more, just until the shrimp turn opaque and curl into a loose “C” shape. Turn off the heat immediately to avoid overcooking.

7. 7

   Finish with feta: let the stew rest uncovered for 3 minutes so the sauce settles. Sprinkle crumbled feta evenly over the top; for a creamier finish, stir in half and leave half on top. Serve hot, spooning sauce over rice so the feta softens but does not fully melt.