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.