Description
This dish comes from Bushehr province south of Iran, processing Persian Gulf’s tasty shrimps into an aromatic and delicious stew. Persian Gulf states’ and provinces’ cuisine is impacted by Indian cuisine; therefore one could see the similarity between the spirit of both cuisines.
Ingredients
- 1 large tomato, chopped
- 2 red chile peppers, chopped, divided
- 7 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoons tamarind pulp
- 1 cup water
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 large onion
- 2 ¼ pounds uncooked medium shrimp, peeled and deveined
- 1 medium tomato, diced
- 2 tablespoons tomato paste
- 1 dried whole lime
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons dried whole lime powder
- 2 cups boiling water
- ½ cup cilantro, finely chopped
- salt to taste
Prep Time: 30 mins
Cook Time: 1 hr 21 mins
Total Time: 2 hrs 6 mins
Servings: 4