Do Piazeh Meygoo - Spicy King Prawns and Onions
Do Piazeh Meygoo is a tantalising seafood dish hailing from the southern coasts of Iran, where the rich flavours of the Persian Gulf come alive. The name itself is rooted in the Farsi word *piaz*, meaning onion, with *Do Piazeh* referring to dishes where onions take centre stage. In this recipe, succulent prawns are combined with caramelised onions, aromatic turmeric, and tender potatoes to create a dish that is both simple and flavour-packed.
With minimal cooking time, Do Piazeh Meygoo is perfect for a quick yet satisfying meal. For a lighter version, you can skip the fried potatoes and enjoy it as a healthy option, served with bread, rice, or a fresh salad. This versatile dish truly showcases the vibrant culinary traditions of southern Iran.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15 min (15 min extra if you need to devein the prawns) Cook: 25 min
Total: 40 min
Ingredients (serving 2)
400g / 0.9 lb king prawns
2 medium-sized potatoes, cut into 1/2-inch size cubes
1 onion, finely sliced
4 cloves garlic, grated
4 small Padrón peppers or 1 sweet pepper, sliced
1 chilli (southern Iranian dishes are usually spicy but this is optional), finely sliced
5 tbsp tomato paste
1/2 cup vegetable oil to fry the potatoes
4 tbsp butter
3 tbsp dried tarragon
3 tbsp dried basil
1/2 tsp turmeric
1/2 tsp black pepper
Salt to taste
To Serve
1 lemon or lime to serve
Chopped fresh parsley to garnish
Salad leaves of choice
Your favourite bread for making a sandwich, or rice
Preparation tips
1. If you’re using fresh king prawns you should clean and devein them first. To do that use a small, sharp knife and make a shallow cut along the length of the black line, then lift out the black vein using the tip of the knife and wash the king prawns under cool water.
2. Wash the potatoes. You don’t have to peel them but you can if you prefer, using a vegetable peeler. Cut them into 1/2-inch size cubes. Place them in a bowl.
3. Wash the potato cubes under cool water to remove the excess starch. This helps them get crispier when frying. Cover the bowl with cool water and set it aside.
Cooking
1. Remove the potato cubes from the water and dry them thoroughly using a paper towel.
2. Heat 1/2 cup of vegetable oil in a frying pan and fry the potato cubes for 10 minutes over medium heat until cooked and golden.
3. Remove the cubes from the pan and place them on a paper towel to absorb the excess oil. Discard the oil. You won’t need it anymore.
4. Melt the butter in the pan (preferably a shallow, non-stick pan with a lid) and gently fry the onions for about 5 minutes over low to medium heat until translucent.
5. Add the grated garlic, sliced chilli, sliced padrón peppers and tomato paste. Combine everything well and fry the ingredients for 3 minutes.
6. Add turmeric, black pepper, dried tarragon and dried basil. Combine everything once more.
7. Add the king prawns, followed by half a cup of freshly boiled water. Stir everything together. Salt to taste. Put on the lid and let the prawns cook for 5 minutes.
Serve
Serve the Do Piazeh Meygoo topped with fried potato cubes with your favourite bread and mixed salad. Chop some fresh parsley and garnish your dish. You can also squeeze some fresh lemon juice on it if you like. In southern Iran, this dish is also served with rice. Enjoy!
I’d love to see your Do Piazeh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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