Persian Shrimp Stew with Herbs and Feta (Khoresh Meygu)

Heat the olive oil in a wide pan over medium heat until shimmering.

Add the chopped onion and sauté for about 3 minutes, stirring often, until soft and lightly golden.

Stir in the garlic and cook for about 30 seconds, just until fragrant, taking care not to let it brown.

Add the chopped tomatoes and cook for 5–10 minutes, stirring occasionally, until the mixture slightly thickens and the flavors concentrate.

Mix in the parsley and dill, stirring for about 1 minute to release their aroma.

Add the shrimp to the pan, season with salt and black pepper, and cook gently for 10–12 minutes, until the shrimp turn pink and are just cooked through.

Remove the pan from the heat and sprinkle the crumbled feta over the stew just before serving.

Serve hot with steamed rice, crusty bread, or pasta.