Gazan Shrimp Zibdieh

1Preparation

1. Rinse and dry the shrimp and season with the cumin and ½ tsp salt.
2. Pound the garlic with the green chilies and half the dill into a coarse paste.
3. Finely dice the tomatoes, keeping their juice.

2Cooking

1. Heat the olive oil in a wide pot and stir the garlic-dill paste until fragrant.

   🔥 medium heat⏱ 2 min timer
2. Add the tomatoes, chili flakes and remaining salt and simmer until the tomatoes break down and the sauce thickens.

   🔥 medium heat⏱ 15 min timer
3. Transfer the sauce to an ovenproof dish, add the shrimp and cover them with the sauce.

   ⏱ 2 min timer
4. Bake until the shrimp turn pink and curl and the sauce bubbles at the edges.

   ♨️ oven 200°C⏱ 15 min timer

3Serving

1. Stir in the lemon juice and remaining dill as soon as it comes out of the oven.
2. Serve hot with pita bread for dipping in the sauce, or with white rice.

💡 Tips & common mistakes

• Common mistake: overcooking the shrimp until rubbery. Take it out as soon as it turns pink and curls into a C shape.
• Reduce the sauce well before adding the shrimp, as the shrimp release water while cooking.
• Adjust the heat with the number of green chilies — Gazan zibdieh is usually spicy.

🔁 Substitutions

• Firm white fish pieces can replace the shrimp, or use a mix of both.
• No ripe tomatoes? Use 800 g canned chopped tomatoes.