Persian Tamarind Shrimp Ghalieh Stew

Rinse the cleaned shrimp under cold water, drain thoroughly, and set aside.

Heat the oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Stir in the garlic, cilantro, and fenugreek. Cook gently, stirring often, until fragrant and the herbs darken slightly without burning.

Season with turmeric, salt, and black pepper. Add the shrimp and cook briefly, just until they begin to turn pink.

Pour in the strained tamarind extract and add the tomato paste (or tomato juice). Stir well to combine.

Reduce the heat to low, cover, and let the stew simmer gently for about 30 minutes so the flavors meld and the sauce thickens.

Taste and adjust seasoning as needed. Serve hot with steamed rice.