Meygoo Polo (Persian Shrimp Rice) is a culinary gem from the southern coast of Iran, particularly the Bushehr region. Unlike the mild and floral flavors often found in Persian cuisine, this dish is bold, spicy, and incredibly aromatic.
If you are a fan of seafood and love exploring complex spice blends, this Spicy Shrimp and Rice dish is going to be your new favorite. It brings together the earthiness of fresh herbs (dill and cilantro), the heat of chili powder, and the delicate texture of shrimp, all steamed to perfection with fluffy Basmati rice.
Why You Will Love This Recipe
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It’s Authentic: This recipe follows the traditional Southern Iranian method, ensuring a true taste of the Persian Gulf.
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Quick & Healthy: Shrimp cook in minutes and are packed with protein.
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Aromatic: The combination of toasted spices and fresh herbs fills your kitchen with an incredible scent.
For: 4 people
Preparation time: 30 minutes
Cooking time: 1 hour
Ingredients:
| Ingredient | Quantity (Metric) | Quantity (US) | Notes |
|---|---|---|---|
| Rice (Basmati) | 600 g | 3 Cups | Rinsed and soaked for 2 hours |
| Shrimp (Prawns) | 500 g | 1.1 lbs | Cleaned, peeled, and deveined |
| Fresh Dill | 200 g | 2 Cups (Chopped) | Or 4 tbsp dried dill |
| Fresh Cilantro | 50 g | 1/2 Cup (Chopped) | Adds a fresh kick |
| Onion | 2 Medium (250g) | 2 Medium | Finely diced |
| Garlic | 4-5 Cloves | 4-5 Cloves | Minced |
| Tomato Paste | 30 g | 2 tbsp | For color and depth |
| Saffron | 1/4 tsp | 1/4 tsp | Ground & brewed |
| Turmeric | 1 tsp | 1 tsp | – |
| Red Chili Powder | 1 tsp | 1 tsp | Adjust spice level to taste |
| Curry Powder | 1 tsp | 1 tsp | Essential for Southern style |
| Salt & Pepper | To taste | To taste | – |
| Vegetable Oil | As needed | As needed | – |
Instruction:
1. In the first step, peel and wash the onion and garlic and chop them finely on the kitchen board using a knife, then choose a suitable pan and pour liquid oil into it.
2. Then put it on the gas stove, and after the oil heats up, add the onion and garlic to the pan and fry until it softens.
Then add your desired amount of salt, turmeric, and pepper to the onions and garlic, stir thoroughly, and fry until the onions and garlic turn golden.
3. Choose the shrimp that are sized for Persian seafood. Clean and wash the shrimp and add them to the onion and garlic.
Stir the ingredients well so that they taste each other; add 2 tablespoons of tomato paste to the pan when the shrimp are fried and their color changes, and stir the ingredients again and fry them together.
4. In the last step to make the shrimp sauce, add brewed saffron to the pan with a cup of boiling water; put it in the pan, set the gas stove on low heat, and let the shrimp sauce thicken and settle until the water in the pan evaporates.
Add the previously washed and chopped coriander to the pan and stir the ingredients well until a uniform mixture is obtained.
Then, remove it from the stove and set it aside. The shrimp sauce is ready, and it is time to prepare the rice.
5. Choose a suitable pot and pour a few cups of water, salt, and oil into the pot. Put the pot on the stove with low heat and let it boil. After cleaning and washing, add the rice to the pot and let it boil for about ten minutes.
6. Then try the rice and see if it is cooked. If the rice is cooked and soft around, and the kernel is a little hard, it is ready to be rinsed.
After rinsing the rice, wash the pot with empty water and put it on the gas stove until it evaporates.
Then pour some oil on the bottom of the pot and, if you wish, use tahdig for the bottom, such as potato tahdig or bread.
7. For tahdig, peel the potato, cut it into rings, and place it on the bottom of the pot. Then, pour some of the drained rice on the potatoes and add some shrimp sauce to the pot.
Then, pour the rice and shrimp sauce again. Do this until you run out of ingredients, and pour the last layer of rice.
8. You can put some butter on the rice to give your pilaf a better taste. Put the pot on the gas flame, increase the heat so that the steam fills the entire pot, then reduce the heat so this polo cooks slowly and settles. It is better to use a flame spreader and an infuser.
9. After the Meygoo polo is ready, mix the ingredients completely, pour them into a beautiful dish or plate, and serve with salad shirazi or torshi anbeh.
Pro Tips for the Best Meygoo Polo
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The “Fishy” Smell: To ensure your shrimp has no unpleasant smell, marinating them with an onion and a splash of lemon juice for 30 minutes before cooking works wonders.
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Dried vs. Fresh Herbs: While fresh herbs give the best aroma, you can use dried dill. If using dried, soak it in water for 10 minutes before using.
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Spice Level: This dish is meant to be spicy! Don’t be shy with the red pepper and curry powder.
This dish is very similar to other Iranian dishes made with shrimp, such as Dopiazeh Meygoo and Ghalieh Meygoo.
How to Clean Shrimp
This quick and easy how-to for cleaning and deveining shrimp is used by caterers and culinary professionals for a very good reason. It always results in gorgeous, luscious shrimp for all your best recipes.
Why do it? Cleaning and shelling prawns and shrimp at home is an excellent alternative to buying bags of EZ-peel or pre-peeled shrimp. Chances are you’ll have more sizes to choose from and better quality shrimp for the price. In my book, that’s one of the best reasons to do it yourself.
sourced: culinaryhill.com
FAQ
1. Can I use frozen shrimp for Meygoo Polo? Yes, absolutely. Just make sure to thaw them completely and drain any excess water before frying to prevent the dish from becoming mushy.
2. What is the difference between Meygoo Polo and Sabzi Polo? Sabzi Polo is strictly a herb rice usually served with fish on the side. Meygoo Polo, however, mixes the protein (shrimp) and heavy spices directly into the rice layers, similar to a Biryani.
3. What should I serve with this dish? Meygoo Polo pairs perfectly with Salad Shirazi (cucumber and tomato salad), Torshi (pickled vegetables), or a side of plain yogurt to balance the spice.
