Persian Shrimp Stew

Time: 35 minutes

Serves: 6 to 8

1 medium cooking onion, finely chopped

6 tbsp grapeseed oil, divided

1 tbsp crushed garlic

1 tbsp chopped ginger

½ tsp ground turmeric

¼ tsp ground cinnamon

½ tsp ground coriander seeds

2 cups chopped fresh cilantro, divided

½ cup chopped fresh or dried fenugreek (if dried, soak in water 10 minutes and drain)

4 tbsp tomato paste

3 cups water

¼ tsp salt

3 tbsp tamarind paste or pomegranate molasses

2 cups raw deveined shrimp (thawed if frozen), divided

6 mini potatoes, boiled and drained 6 grape tomatoes

1 tbsp butter

¼ tsp ground saffron (use a mortar and pestle) in 1 tbsp hot water

2 chopped bird’s-eye chili peppers

In a heavy-bottomed saucepan, sauté onion in 2 tablespoons of oil over medium heat. When the onions are golden, add garlic, ginger, turmeric, cinnamon and coriander. Sauté for 2 more minutes. Turn off the heat.

In a dry skillet, wilt 1½ cups of cilantro and fenugreek until softened (1 to 2 minutes). Add 3 tablespoons of oil and cook over medium for 5 minutes. Add tomato paste and cook for 5 minutes longer. Combine this mixture with onion and spices along with water, salt and tamarind paste. Mix well and taste, adjusting seasoning if necessary.

Add ¼ cup of shrimp to mixture and simmer for 10 minutes. In a separate saucepan, heat remaining tablespoon of oil and sauté whole potatoes and tomatoes over medium until lightly coloured.

In a separate skillet, melt butter and sauté remaining shrimp with saffron water and remaining cilantro for 4 to 5 minutes. Transfer simmered mixture to a serving dish and top with sautéed shrimp.

Garnish with chilies, potatoes and tomatoes and serve with steamed bulgur or rice and sides of yogurt, fresh herbs and Persian pickles.