Khoreshte Meygoo (خورش میگو) — Southern Persian Shrimp and Potato Stew

• 1⅛ lbShrimp, peeled and deveined (Medium to large shrimp; tails optional)
• 16 ozPotatoes, peeled and cut into 3 cm cubes
• 7¾ ozOnion, finely chopped
• 1⅛ lbTomatoes, grated or crushed (About 4 medium ripe tomatoes)
• 1.1 ozTomato paste (About 2 tbsp)
• 3 tbspVegetable oil (About 3 tbsp)
• 2 tspTurmeric
• 2 tspMixed Persian Gulf-style spice blend (A mild bandari-style mix; see tips for a quick DIY blend)
• 1 tspBlack pepper, ground
• 2 tspFine salt (About 12 g)
• 3 tbspLemon juice, freshly squeezed (About 3 tbsp)
• 1⅔ cupWater

Instructions

1. 1

   Pat the shrimp very dry with paper towels so they sear instead of steaming. Toss the shrimp with 1 tsp turmeric, 0.5 tsp black pepper, and 0.5 tsp salt, then set aside for 10 minutes to lightly season.

2. 2

   Heat 30 ml of the oil in a heavy pot over medium heat and add the chopped onion. Cook for 10–12 minutes, stirring often, until the onion turns deep golden and smells sweet, because this is the flavor base of the stew.

3. 3

   Add the remaining 1 tsp turmeric, the mixed spice blend, and the remaining 0.5 tsp black pepper to the onions. Stir constantly for 45–60 seconds to bloom the spices in the oil, making the stew taste fuller and more aromatic.

4. 4

   Stir in the tomato paste and cook for 2 minutes until it darkens slightly and loses its raw edge. Add the grated/crushed tomatoes and cook for 8–10 minutes, stirring, until the sauce thickens and the oil begins to separate at the edges.

5. 5

   Add the potato cubes and stir to coat them thoroughly in the tomato-spice base. Pour in 400 ml water, bring to a gentle boil, then reduce to a steady simmer and cover; cook for 18–22 minutes until the potatoes are nearly tender.

6. 6

   While the potatoes simmer, heat the remaining 15 ml oil in a skillet over medium-high heat. Sear the shrimp for about 60–90 seconds per side just until they turn pink and lightly golden, because overcooked shrimp will become rubbery in the stew.

7. 7

   Add the seared shrimp to the pot and gently stir so the potatoes stay intact. Simmer uncovered for 5–7 minutes until the shrimp are just cooked through and the stew reaches a thick, spoon-coating consistency.

8. 8

   Stir in the lemon juice and the remaining 1 tsp salt, then simmer for 1 minute to round out the flavors without dulling the citrus. Turn off the heat and rest the stew for 10 minutes so the sauce settles and the spices taste more integrated.