Persian Gulf-Style Shrimp with Herbs and Tamarind

Name: Persian Gulf-Style Shrimp with Herbs and Tamarind (Ghalieh maygu)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 tablespoon flour; 2 cups (550 g) homemade tamarind puree,* or 2 tablespoons commercial paste dissolved in 2 cups/480ml water; 3 cups (250 g) chopped fresh cilantro; 1 cup (85 g) chopped fresh parsley; ½ teaspoon freshly ground pepper; ¼ teaspoon ground cloves; 1 teaspoon sea salt; 1 tablespoon grape molasses or brown sugar; ½ teaspoon turmeric; 1 teaspoon ground cumin; ¼ teaspoon cinnamon; 2 teaspoons sea salt; 2 tablespoons dried fenugreek leaves or ½ cup (40 g) fresh, chopped; 1 teaspoon ground coriander; ½ teaspoon red pepper flakes; 1 tablespoon oil; 1 tablespoon butter; 6 cloves garlic, peeled and grated; ½ cup (50 g) chopped fresh spring onions; 2 tablespoons oil; 1½ pounds (675 g) raw shrimp, butterflied, rinsed and patted dry

Ghalieh maygu

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 10

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Tamarind Sauce

2 tablespoons oil
½ cup (50 g) chopped fresh spring onions</

Method

Heat 2 tablespoons oil in a medium-sized sauté pan and sauté the spring onions and garlic over medium heat, until translucent. Add cilantro, parsley, and fenugreek, and sauté 2 minutes longer.
Add the salt, pepper, turmeric, coriander, red pepper flakes, and flour, and sauté for 1 minute. Add the tamarind and grape molasses. Stir well and bring to a boil. Reduc