Ghalieh Meygoo is a traditional and flavorful shrimp stew from southern Iran, known for its tangy and slightly spicy taste. This authentic southern dish is often served during special occasions and festive gatherings, and it’s always a favorite at family tables. Made with shrimp, tamarind, aromatic herbs, and southern spices, it has a unique and unforgettable flavor.

If you, like me, love Persian seafood dishes, you shouldn’t miss this Ghalieh Meygoo recipe! I learned this special version from my friend Parisa, and I’m sure you’ll be able to cook a delicious and aromatic shrimp stew that will impress everyone. Give it a try and enjoy the real taste of southern Iran!

How To Make Ghalieh Meygoo?

Sauté onions until golden, then add garlic, turmeric, and spices. Stir in chopped herbs and tamarind juice for a fragrant, tangy flavor. Add peeled and deveined shrimp, cover, and simmer until cooked. Serve this authentic Persian shrimp stew (Ghalieh Meygoo) with steamed rice for a rich and aromatic meal.

Sauté the onion until golden, then add the garlic and spices, and sauté briefly. Chop the herbs and sauté them with a little oil until their aroma is released. Dissolve the tamarind in hot water, strain it, and add it to the mixture. Add the shrimp and cook on low heat for 20-30 minutes until the flavors meld.

Step 1: Prepare the shrimp
If you’re using frozen shrimp, let them thaw completely. Whether fresh or frozen, the shrimp must be peeled and deveined. Some shrimp are cleaned before freezing, while others need to be peeled and deveined after thawing. This ensures a clean, tasty stew.

Step 2: Prepare the herbs
The main herbs in Ghalieh Meygoo are the same as in Ghalieh Mahi (Persian fish stew). Clean and wash fenugreek and cilantro, then drain and chop them. If using dried herbs, use half the amount listed for fresh herbs, and soak them briefly before chopping.

Step 3: Prepare the tamarind
Mix 3–4 tablespoons of tamarind paste with hot water, stir well, and strain it to extract a smooth tamarind juice. This gives the stew its signature tangy flavor.

Step 4: Sauté the base ingredients
Peel and dice the onions. Peel and grate the garlic. Heat some oil in a pan and sauté the onions until golden. Add the chopped herbs and fry them with the onions for a few minutes until their color darkens. Then add the grated garlic, turmeric, salt, black pepper, and red chili powder, stirring to release the aromatic flavors.

Step 5: Add tomatoes and tamarind
Puree the tomatoes and add them to the pan with curry powder. Add half of the tamarind extract and sauté the mixture for a few minutes. Then pour in the remaining tamarind juice and continue to sauté. Add 2 cups of hot water and let the herbs simmer until fully cooked and tender.

Step 6: Cook the shrimp
Add the shrimp to the stew, reduce the heat, and cover the pan. After about one minute, pour in one more cup of boiling water. The shrimp cooks quickly, and in about 15 minutes, the stew is ready. Ghalieh Meygoo is best served thick and rich, alongside steamed Persian rice.

Important Tips for Making Ghalieh Meygoo (Persian Shrimp Stew)

• To get the best color in your Ghalieh Meygoo, make sure you sauté the herbs well until they darken. But don’t overdo it — too much frying can destroy their nutrients or make the stew taste bitter.
• Shrimp should always be added near the end of cooking. This way, they stay tender and juicy instead of turning rubbery.
• Fresh cilantro and fenugreek bring out the authentic aroma and taste of this Persian seafood dish. If you’re using dried herbs, soak them first and use less than you would with fresh ones. Just be careful not to add too much fenugreek, since it can easily overpower the stew.
• For a richer flavor, fry the onions and herbs together until their fragrance is released. Finely chopped onions also help create a smoother and thicker sauce.

Ghalieh Meygoo Recipe

Recipe by admin

Ghalieh Meygoo is a traditional southern Iranian shrimp stew with tangy tamarind, fresh herbs, and aromatic spices. This flavorful Persian seafood dish is perfect for festive meals or family gatherings. Serve with steamed rice for an authentic taste of southern Iran.

Ingredients

• 500g shrimp

• 1 large onion

• 1 whole bulb garlic (chopped or mashed)

• 50g fenugreek

• 250g coriander

• 3 tomatoes

• 1 cup tamarind extract

• Salt, curry powder, red pepper, and black pepper

Directions

• Prepare the shrimp: Thaw frozen shrimp if needed, then peel and devein for a clean and tasty stew.
• Prep the herbs: Chop fresh fenugreek and cilantro (or soak dried herbs) for aromatic flavor.
• Tamarind juice: Mix tamarind paste with hot water and strain to get smooth juice.
• Sauté base: Cook onions until golden, add chopped herbs, garlic, turmeric, salt, and spices until fragrant.
• Add tomatoes & tamarind: Stir in tomato puree, curry powder, tamarind juice, and simmer with water until herbs are tender.
• Cook shrimp: Add shrimp, cover, and simmer briefly until cooked. Serve thick with steamed Persian rice.

Tips for Cooking Ghalieh Meygoo

• You can use tomato paste instead of fresh tomatoes. In this case, fry the paste separately and then add it to the shrimp stew.