Persian Shrimp Stew (Khorak Meygoo)

Rinse the shrimp thoroughly, ensuring they are fully cleaned and deveined. Place them in a sieve and set aside to drain.

Heat the vegetable oil in a wide, heavy-bottomed pot over medium heat. Add the grated onion and sauté, stirring frequently, until soft and golden and its aroma is released.

In a bowl, combine the shrimp with the grated garlic. Let rest for about 15 minutes to lightly marinate and enhance flavor.

Add the shrimp and garlic mixture to the pot, spreading it evenly over the onions. Stir gently and cook for a few minutes, just until the shrimp begin to turn pink.

Season with salt, cardamom, cumin, cinnamon, turmeric, ginger, saffron, cloves, and black pepper. Add the chopped parsley, reduce the heat to low, cover, and let the stew simmer gently for about 30 minutes so the flavors fully meld.

While the stew simmers, boil the potatoes, carrots, and green peas separately until just tender. Drain well and keep warm.

Transfer the shrimp stew to a serving dish. Just before serving, squeeze fresh lemon juice over the top and sprinkle with chopped walnuts.

Serve hot, with the boiled potatoes, carrots, and green peas arranged alongside the stew.