Ghalieh Meygoo is a traditional Persian Gulf shrimp stew simmered with fresh cilantro, fenugreek, garlic, and spices, enriched with tangy tamarind for a bold, aromatic flavor. Served hot with steamed basmati rice. I had never had this dish before making this, and we loved it! It has an amazing amount of flavor.
There are a few ingredients you need or this that regular grocery stores may or may not have. You need dried (or fresh if you can find) fenugreek leaves (soak them in water for 30 min before using), and you also need tamarind paste. Fenugreek is often used in Indian cooking and you can check out some of my Indian recipes here to use it if you buy it. Tamarind paste is also used sometimes in Indian or Asian cooking and it has wonderful flavor.
I didn’t know much about this dish, so want to give some more info on its origins if you are interesting in reading further. Ghalieh Meygoo (also spelled Ghalieh Mahi Meygoo) is a traditional seafood stew from southern Iran, especially the Khuzestan and Bushehr provinces along the Persian Gulf.
The dish is known for its bold, tangy, and aromatic flavors. The base is built from fresh herbs (mainly cilantro and fenugreek), lots of garlic, and spices like turmeric and black pepper. They are simmered together with tamarind paste or pulp, which gives it its signature sourness. The shrimp are added toward the end to keep them tender, and the whole stew is typically served with steamed basmati rice.
Ghalieh Meygoo reflects the coastal Persian Gulf’s cuisine, where seafood is central and tamarind is widely used as a souring agent (a hallmark of southern Iranian cooking, influenced by trade and cultural exchanges with India and the Arabian Peninsula). It’s considered a hearty, comforting dish, deeply tied to the regional identity and flavors of southern Iran.
Ghalieh Meygoo (Iranian Shrimp Stew)
Ingredients
For the shrimp:
- 6-8 bunches cilantro I know this seems like a lot, but it makes up the body of the stew
- 1 tbsp dried fenugreek soaked in water for 30 min
- 2 tbsp tamarind paste to taste, you can add more or less
- 2 tbsp butter
- 2 onion finely chopped
- 2 jalapenos finely chopped
- 1 head garlic peeled and finely chopped
- 3 tbsp oil
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp curry powder
- cooked rice for serving
For the shrimp:
- 1 lb shirmp peeled and deveined
- salt and pepper
- drizzle of oil
- pinch of chili powder
Instructions
- Wash all the cilantro and trim the ends of the stems. In a skillet over medium heat, add the oil. When hot, add all the cilantro and cook, stirring occasionally until it turns dark green. This should take a few minutes. Add the dried fenugreek you have strained out of the soaking water and cook another minute or two.
- Remove to a bowl and set aside.
- In another bowl, mix the shrimp with the oil, salt, pepper and chili and set aside.
- In the skillet, melt 2 tbsp butter over medium heat and add the onion and a pinch of salt. Cook over low to medium for 10-15 minutes until the onion begins to brown and caramelize. Add in the garlic and jalapeno and cook for another minute. Reduce heat to low. Add the herb mix back to the pan. Stir in the tamarind paste, tomato paste, turmeric, curry, pepper and a pinch of salt.
- Add 2 cups of water to this mixture, cover the pan with a lid and allow this mixture to simmer over low heat, stirring often so it doesn't burn, for 20-30 minutes. If it gets too dry, add a bit more water. You want a thick consistency at the end though.
- In a wok or another skillet, heat 2 tbsp oil over high heat. Add the shrimp and cook, stirring occasionally until seared and just cooked through. Add to the stew and cook for another few minutes. Serve with hot rice.