Persian Gulf-style shrimp with herbs and tamarind (Ghalieh maygu) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 348) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use tamarind puree recipe in notes on same page for store-bought tamarind paste, brown sugar for grape molasses, fresh fenugreek leaves for dried, and water for fish stock. See recipe for variations.

  • radishseed on May 04, 2015

    I love the herb-tamarind sauce!

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