Dopiazeh Meygoo: Spicy Persian Shrimp & Onion Stir-Fry
If you are looking for a seafood dish that is quick, incredibly flavorful, and deeply rooted in tradition, Dopiazeh Meygoo is the answer. Hailing from the southern coasts of Iran (Bushehr and Shiraz), this dish is a celebration of simple ingredients transformed by spices.
Unlike stews that take hours to cook, this Persian Shrimp and Onion Stir-fry comes together in less than 30 minutes, making it a perfect weeknight dinner.
What Does “Dopiazeh” Mean?
In Persian, “Do” means two, and “Piaz” means onion. The name Dopiazeh (Two-Onions) refers to the generous amount of onions used in the recipe compared to other ingredients. The onions are caramelized to perfection, creating a sweet and savory base that balances the heat of the chili and the earthiness of the turmeric.
How to make Dopiazeh Meygoo?
Why You Will Love This Recipe
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Flavor Explosion: It’s spicy, tangy (thanks to lemon juice), and savory.
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Super Fast: Shrimp cooks in minutes. You can have dinner ready in under 30 mins.
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Minimal Ingredients: You likely have most of the spices and onions in your pantry right now.
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Authentic: This is exactly how grandmothers in Southern Iran make it.
For: 4 people
Preparation time: 1 hour
Cooking time: 20 minutes
Ingredients :
| Ingredient | Quantity | Notes |
|---|---|---|
| Shrimp (Medium/Large) | 500g (1.1 lbs) | Cleaned and deveined |
| Onions | 3 Large | Sliced (The star of the dish!) |
| Potatoes (Optional) | 2 Medium | Cubed and fried (Common in Shiraz style) |
| Garlic | 3-4 Cloves | Minced |
| Tomato Paste | 1 tbsp | For color (Optional) |
| Turmeric | 1 tsp | Don’t skimp on this! |
| Red Chili Powder | 1 tsp | Adjust to taste (Should be spicy) |
| Dried Fenugreek (Shanbalileh) | 1 tsp | Optional, but adds great aroma |
| Lemon/Lime Juice | 2 tbsp | Fresh is best |
| Salt & Black Pepper | To taste | – |
| Oil | As needed | For frying |
Instruction:
1. The first step is to clean the shrimp. After you clean and wash the shrimp well, pour them into a colander to drain the water.
2. The very important next step is to smell the shrimp. For this, prepare a pot and pour some water into it, and put it on the stove. After the water boils, peel and wash 1 onion and a few cloves of garlic, divide them into four parts, and put them in the pot along with some lemon juice and bay leaves, and then add the shrimp to the pot.
3. After a few seconds, remove the shrimp from the pot. It is enough for the shrimp to boil a few times and change its color a little. If the shrimp is left in boiling water for a long time, its texture will be very hard. When you remove the shrimp from the pot, drain them.
4. After draining the shrimps, place them in a colander to drain the water. Peel and wash the remaining onions and garlic.
And cut it into gems on the kitchen board. Then pour some liquid oil into a frying pan and place it on the gas stove. After the oil is hot, add chopped onion and garlic to the pan and fry.
5. After the onion is fried, add the shrimp to the pan and fry. Then add a little tomato paste to the pan, stir well, and roast until the raw smell of the paste disappears.
Then add some lemon juice and spices to the pan. Stir the ingredients well and fry them together.
6. In the next step, peel and wash the potatoes and cut them into cubes on the kitchen board. Pour them into a pot with some water and cook them halfway.
Next, pour the potatoes into a pan in which you have poured oil, put them on the gas stove with low heat, and saute them until they are fried. Then add the fried potatoes to the shrimp and stir the ingredients to mix.
7. It’s time to prepare the sauce. For this, add the onion juice that you have prepared in advance to a bowl, and add tartar sauce, melted saffron, lemon juice, pepper sauce, and tomato sauce to it, and mix the ingredients well.
8. Finally, add the prepared sauce to the shrimp pan and stir the ingredients well so that the taste of the sauce goes well with the shrimp and potatoes, and allow them to cook at a low temperature on the gas stove for 15 minutes.
9. After preparing dopiazeh meygoo, pour it into a suitable dish and serve it with rice or bread along with torshi albaloo and sir torshi.
This dish is very similar to other Iranian dishes made with shrimp, such as Meygoo Polo and Ghalieh Meygoo.
made by:https://www.thehealthy.com/nutrition/shrimp-benefits/
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How to Serve Persian Shrimp Pilaf:
This is incredibly versatile and serves beautifully as both a quick lunch and a hearty dinner. Here are the traditional ways to enjoy it:
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With Bread (Classic Style): In Southern Iran, this dish is often eaten as a sandwich. Serve it with warm Persian flatbreads like Sangak or Lavash. Pair it with a plate of Sabzi Khordan (fresh herbs, radishes, and walnuts) for a refreshing crunch that cuts through the spice.
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With Rice (Hearty Meal): For a more filling dinner, serve the shrimp mixture alongside fluffy Persian Steamed Rice (Chelo) or Kateh. The neutral taste of the rice absorbs the rich, spicy onion sauce perfectly.
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Side Dishes: To truly elevate the experience, add a side of Torshi Anbeh (Mango Pickle) or Torshi Bandari to complement the seafood flavors.
Pro Tips for Success
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The Shrimp Smell: To ensure your shrimp tastes fresh, you can marinate them with an extra onion and some lime juice for 30 minutes before cooking, then discard that onion.
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Spice Level: Southern Iranian food is known for being spicy. If you can handle heat, add a chopped fresh green chili along with the garlic.
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Tartness: If you like it sour, you can add a pinch of dried lime powder (Limoo Amani) at the end.
FAQ
Can I use frozen shrimp? Yes. Thaw them completely in the fridge overnight or under cold water. Pat them dry with a paper towel before adding to the pan to ensure they sear rather than steam.
Is this dish Gluten-Free? Yes, Dopiazeh Meygoo is naturally gluten-free. Just make sure to serve it with rice or gluten-free bread.
How long can I store leftovers? You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; do not microwave on high heat as shrimp can become tough.
