348
food of life
braises & khoreshes
meat-chicken-fish.rev08 Page 132 Monday, September 29, 2008 5:05 PM
sauce
Persian Gulf-Style tamarind
2 tablespoons oil
V cup chopped fresh spring onions
Shrimp with
6 cloves garlic, peeled and sliced
132
NEW FOOD OF LIFE
3 cups fresh chopped cilantro
Herbs
and
1 cup fresh chopped parsley
Tamarind
1 tablespoonolive
driedoil
or 1orcup
fresh
4 tablespoons
butter
Sautéed Shrimp
with Herbs and
Makes 4 servings
Preparation
time: 25 minutes
Tamarind
Cooking time: 45 minutes
Makes 4 servings
Preparation time: 25 minutes
Cooking time: 45 minutes
chopped
fenugreek
6 fresh
scallions,
chopped
1 teaspoon
sea
salt and crushed
4 cloves
garlic,
peeled
V teaspoon
freshly ground
pepper
3 cups
fresh chopped
coriander
V
teaspoon turmeric
leaves
1 cup
fresh parsley,
1 teaspoon
groundchopped
coriander
2 tablespoons
or 1 cup
fresh
V teaspoon dried
red pepper
flakes
chopped
fenugreek
1 tablespoon flour
2 teaspoons
curry powder
V cup homemade
tamarind paste,
or 2 tablespoons commercial
1 teaspoon grape molasses
or brown sugar
2 cups fish stock or water
dusting
1 tablespoon flour
V teaspoon red pepper flakes
™ teaspoon
freshly
V teaspoon
tur­mground
eric
black
pepper
1 teaspoon ground cumin
™ teaspoon
ground
pepper
1 teaspoon
groundcayenne
coriander
or
1
teaspoon
red
pepper
flakes
W teaspoon cinnamon
1 tablespoon
flour
W teaspoon
ground cloves
¢ cup
tamarind
1 teaspoon seapaste
salt diluted in
2 cups water
V teaspoon freshly ground pepper
1 pound raw peeled shrimp
shrimp
1 tablespoon oil
1 tablespoon butter
1V pounds raw shrimp, butterflied
The French traveler Jean Chardin, who visited Persia from 1673-77 remarked, “There is not, I
believe
in all2the
World, a Placeoil
so full
as the Persian sauté
Gulph; they
a Day
along
1. Heat
tablespoons
in of
a Fish
medium-sized
panFish
andtwice
sauté
the
spring
theonions
Shore, and
all the
sorts
of Fish which
affords; but it isAdd
much
better, more
deli- and
andtake
garlic
over
medium
heat,Europe
until translucent.
cilantro,
parsley,
cious,
and in greater
fenugreek,
andPlenty
sauté. 2. .”minutes longer.
Ghalieh maygu
Ghalieh maygu
Note: To make your own tamvegetarian
arind paste, variation
place the
tamarind
pods
in a large
Replace the
shrimp
with 2 cups
saucepan
and
cover
with
the
raw
cashew
nuts.
Just
before
water.
Bring
a boil,
reduce
serving,
dustto
the
cashews
with
the
andmixture
simmerand
for sauté
30
the heat,
dusting
minutes
medium
heat,
in
oil andover
butter
until golden.
until
soft. Add
more
water if
Add them
to the
tamarind
necessary.
Place
sauce in step
4. a colander
over a bowl, drain the softened tamarind through the
note
colander, and with a masher
Store-bought
push throughtamarind
and crushpaste
the is
very
and concentrated.
I
podssour
to extract
as much liquid
as possible.
more boiling
prefer
to usePour
homemade
water overpaste
the pods
if necestamarind
(see page
535
sarymaking
to extract
more liquid.
for
homemade
Transfer the
liquid into a
tamarind
paste).
clean, dry jar, seal, and store it
in a cool, dark place. Because
homemade paste is sweeter
and less concentrated than
store-bought paste double
the quantity specified in the
ingredients.
1. 2.
Heat
tablespoons
olive
oil in acoriander,
non-stick red
skillet
and flakes,
sauté the
andsauté
Add2the
salt, pepper,
turmeric,
pepper
andscallion
flour, and
garlic
over
medium
heat,
until
translucent.
Add
coriander,
parsley,
fenugreek,
for 1 minute. Add the tamarind paste, grape molasses, and fish stock. Stir well and
and
sauté
minutes.heat to low, cover, and simmer for 20 minutes. Adjust seabring
to5amore
boil. Reduce
taste.powder,
Keep warm.
2. soning
Add thetocurry
black and cayenne pepper, and flour and stir-fry for 1
minute,
the
tamarind
liquid.
Mix
well, cover
and simmer
over
low
for
3. In a add
bowl,
mix
together
all the
dusting
ingredients.
Dust all
sides
ofheat
the shrimps
20and
minutes.
Adjust
seasoning
and
keep
warm.
set aside.
3. 4.
Butterfly
the shrimp;
and pat
dry. heat the oil and butter over medium-high
Just before
serving,wash
in a large
skillet,
until very
hot and
the shrimp
on both
the pan,
for a few
4. heat
Just before
serving,
heatsauté
2 tablespoons
olive
oil orsides,
buttershaking
in a non-stick
skillet
minutes
until
they
change
color.
Be
careful
not
to
overcook—shrimp
loses
and sauté the shrimp for a few minutes until it changes color. Be careful not its
to tenderness
when
overcooked.
Add
to
the
tamarind
sauce.
overcook—shrimp loses its tenderness when overcooked. Add to the sauce.
5. Serve
chelow
rice).
Nush-e
Jan!steamed rice,
5. Add
saltwith
to taste
and (saffron-flavored
adjust seasoning. steamed
Serve with
chelow
(saffron
page
146). Nush-e Jan!
variation
Variation:
You may
replace the
shrimp with mackerel
or with
grouper
rolled
in 3
Fish Khoresh
(Ghalieh-ye
mahi)—Replace
the shrimp
fishfillets
fillets.
In step
a mixture
of
2
tablespoons
flour
™
teaspoon
red
pepper
flakes,
™
teaspoon
turuse 2 pounds of firm white fish fillets (rockfish or catfish) cut into 3-inch
meric,
™ teaspoon
™ teaspoon
lengths.
Proceedcumin,
with step
4, searingcoriander,
both sides™
of teaspoon
the fillets.cinnamon,
Add to the ™
sauce
teaspoon
ground
cloves.
Heat
oil
and
brown
the
fish
on
both
sides.
just before serving.
Caspian Fish Khoresh (Khoresh-e anar avij)—Replace the tama­rind paste with
2 tablespoons pomegran­ate molasses or bitter orange paste.
349