Classic Persian Shrimp Stew with Crispy Potatoes (Khoresh-e Meygoo)
"**Origin & History**: Khoresh-e Meygoo belongs to the coastal culinary traditions of southern Iran, particularly the Persian Gulf regions where shrimp has long been a prized ingredient. While classic Persian stews (khoresh) often center on lamb or beef, coastal cooks adapted the form to seafood, pairing shrimp with tomatoes, turmeric, and citrus—flavors shaped by centuries of trade with India and the Arabian Peninsula. The dish reflects Iran’s ability to harmonize inland stew techniques with maritime abundance. **Comparison & Differentiation**: Unlike Mediterranean shrimp stews that rely on garlic, wine, or herbs like basil, this Persian version is defined by restraint and balance. Turmeric provides warmth rather than heat, tomatoes lend gentle acidity, and fresh lime juice replaces vinegar or wine. What elevates this premium interpretation is the textural contrast: crispy fried potatoes layered on top, a uniquely Iranian flourish that transforms a simple stew into a complete, comforting main course. **Sensory Experience & Pro Tips**: The shrimp remain tender and sweet, coated in a silky, lightly spiced sauce, while the potatoes crackle with golden crispness. Aromas of turmeric and tomato rise softly, never overpowering the seafood. Serve over steamed basmati rice, finishing with a final squeeze of lime for brightness and balance."
Health Benefits
Instructions
Rinse the shrimp under cold water, pat completely dry, and set aside.
Sauté the chopped onion in oil over medium heat until soft and lightly golden.
Add turmeric and mixed spices, stirring briefly until fragrant.
Add shrimp and sauté gently for about 2 minutes, just until they turn pink.
Stir in tomatoes or tomato paste, season with salt and pepper, and add a small splash of water if needed.
Simmer gently for about 10 minutes, then stir in lime juice at the end.
Fry the sliced potatoes in hot oil until golden and crisp; drain on paper towels.
Serve the shrimp stew hot, topped generously with crispy potatoes, alongside steamed rice.