Dopiazeh Meygoo
دوپیازه میگو·(do-pee-yah-zeh may-goo)
Stove-Top Saviors: The Realistic Weeknight
Twenty minutes. The Persian Gulf coast is a humid crossroads of historic trade routes; forget the delicate herb stews of Tehran, because dinner here is fast, spicy, and relies on caramelizing a mountain of onions in a twelve-inch skillet into a sweet jam. Start by briefly tossing the shrimp in lemon and turmeric to kill any muddy, fishy odors before they hit the pan, then keep the heat high, watch as the tomato paste darkens in the hot oil, and sear those turmeric-stained shrimp.
Ingredients
- shrimp1 lb
- fresh lemon juice2 tbsp
- ground turmeric1 1/2 tsp
- garlic powder1/2 tsp
- salt1/2 tsp
- yellow onions3 large
- neutral cooking oil3 tbsp
- fresh garlic4 clove
- ground coriander1 tsp
- yellow curry powder1 tsp
- cayenne pepper1/2 tsp
- tomato paste1 tbsp
- russet potatoes2 med
Method
- 01
Neutralize the shrimp's raw odor.
Rinse the shrimp, pat them bone-dry, and toss them in a bowl with one tablespoon of the lemon juice, a half teaspoon of the turmeric, the garlic powder, and a pinch of salt. Set aside at room temperature to kill the booye zahem, or fishy smell.
- 02
Caramelize the massive pile of onions.
Place a large, wide skillet over medium heat and add the sliced onions dry for just a few seconds to evaporate any excess juice. Pour in the oil and sauté patiently for 12 to 15 minutes, stirring occasionally, until they melt down into a deeply sweet, golden brown jam.
- 03
Bloom the aromatics.
Push the reduced onions to the edges of the pan and add the minced garlic to the center, cooking for one minute until fragrant. Immediately toss in the remaining teaspoon of turmeric, the coriander, curry powder, and cayenne, stirring them into the hot fat for 30 seconds to wake up the spices.
- 04
Cook out the tomato paste.
Stir the tomato paste into the seasoned onions, frying it for a minute or two until it darkens from bright crimson to a rich brick-red, removing its raw, tinny flavor.
- 05
Flash-fry the shrimp.
Increase the heat to medium-high, drop in the marinated shrimp, and toss rapidly with the onion jam for no more than three to five minutes. The second they curl into a loose C-shape and turn opaque, they are done—do not walk away, or they will turn to rubber.
- 06
Finish with acid.
Stir in the remaining tablespoon of lemon juice to cut the sweetness of the onions, taste for salt, and fold in the crispy potatoes if using. Serve immediately alongside buttery rice or warm flatbread.
Notes
The potato shortcut.
Traditional Shirazi and Bushehri cooks deep-fry the cubed potatoes in a separate pan to add bulk and texture. For a realistic weeknight, toss the cubed potatoes in a little oil and air-fry at 400°F for 10 to 12 minutes while your onions caramelize.
Don't thaw shrimp on the counter.
If you are starting with frozen shrimp, place them in a colander under cold running water for ten minutes to thaw them quickly and safely without compromising their delicate texture.
From Cook Persian in America.