Ghalieh Meygoo: Southern Iranian Spicy Prawns Stew
Ghalieh Meygoo is a traditional Southern Iranian dish that showcases the region’s rich culinary heritage. Much like the seafood-centric cuisines of Northern Iran along the Caspian Sea, the southern coastal areas bordering the Persian Gulf and the Sea of Oman have a deep connection to the sea. With seafood as a staple ingredient, this dish combines succulent shrimp with a medley of fresh herbs, tamarind, and spices, resulting in a tangy, aromatic, and uniquely Southern flavour profile.
Southern Iranian cuisine, as a whole, is distinct from the rest of Iran in its use of spices and heat. While Persian cuisine is typically known for its balanced and fragrant flavours, it is not generally spicy, contrary to what many in England might assume when comparing it to Indian or Pakistani food. However, the dishes from Southern Iran stand out as the exception, often carrying a spicier kick due to influences from neighbouring cultures and trade routes. That said, even the spiciest Southern Iranian dishes, like Ghalieh Meygoo, remain much milder than Indian curries such as vindaloo. This balance makes them approachable and delightful for those who enjoy a hint of heat without overwhelming intensity.
Ghalieh Meygoo is a perfect example of Southern Iran’s vibrant cuisine, offering a harmonious blend of tanginess, spice, and the ocean’s bounty.
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Timing
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Ingredients
For the Stew:
500g king prawns, deveined and cleaned
250g coriander/cilantro, finely chopped
2 tbsp dried fenugreek (methi) (or 40g fresh fenugreek, finely chopped)
4 tbsp tamarind paste
2 onions, finely chopped
1 medium bulb garlic, finely chopped
3 tbsp vegetable oil (or any preferred oil)
1 heaping tbsp tomato paste
1 tsp turmeric
1 tsp black pepper
1 tsp curry powder
Chillies (optional), finely chopped (Traditionally served spicy in Southern Iran, adjust to taste)
Salt, to taste
For the Marinade:
A pinch of turmeric
A pinch of black pepper
A pinch of salt
A drizzle of olive oil
(Optional) A pinch of chilli powder
Method of preparing Ghalieh Meygoo
1. Prepare the Herbs:
• Sauté the chopped coriander in a pan over medium heat with 3 tablespoons of vegetable oil for about 10 minutes, stirring occasionally, until it turns dark green.
• Add the dried fenugreek and sauté together for another 2 minutes. (If the mixture becomes too dry, add a little more oil.)
• Remove from the pan and set aside.
2. Caramelize the Onions:
In the same pan, melt 2 tablespoons of butter over low to medium heat and caramelize the chopped onions for about 15 minutes until golden and soft.
• Add the chopped garlic and sauté together for 2 minutes more.
3. Build the Stew Base:
• Keep the heat on low and transfer the sautéed herbs back to the pan with the onions and garlic.
• Stir in the tamarind paste, tomato paste, turmeric, curry powder, black pepper, and chillies.
• Pour in 2 cups freshly boiled water, and add salt to taste.
• Cover the pan with a lid and let the stew simmer on low heat for 45 minutes, stirring occasionally. (Check the consistency and, if it gets too dry, add more boiled water, but not too much—this dish should have a thick consistency.)
4. Marinate the Prawns:
• In a bowl, toss the prawns with a pinch of turmeric, black pepper, salt, and a drizzle of olive oil. (Optionally, add a pinch of chilli powder.)
• Let the prawns sit to marinate for 15 minutes.
5. Sauté the Prawns:
• Heat a little oil in a pan and sauté the marinated prawns for 1 minute per side until they just start to turn pink. (They will finish cooking in the stew.)
6. Add Prawns to the Stew:
• After the stew has simmered for 45 minutes, add the sautéed prawns.
• Simmer together for another 8 minutes to allow the prawns to absorb the flavours of the stew.
7. Serve:
• Serve the Ghaliyeh Meygoo hot with fluffy steamed rice. Enjoy!
I’d love to see your Ghalieh Meygoo! 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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