Persian Style Shrimp and Rice (Meygoo Polo)
User Reviews
4.7
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
329 kcal
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Course
Main Course
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Cuisine
Persian
Persian Style Shrimp and Rice (Meygoo Polo)
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Try the classic combination of shrimp and rice with a Persian twist. This dish is packed with delicious and warm Middle Eastern spices! Master this recipe by watching our video and step-by-step tutorial.
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Ingredients
- 2 cups basmati rice
- 3 1/2 cups water
- 1 tsp salt
- 2 tbsp vegetable oil divided
- 2 yellow onion finely chopped
- 6 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 inch fresh ginger grated
- 1 tsp tomato paste
- 1/2 tsp Turmeric
- 1/2 tsp salt more if needed
- 1/4 tsp cayenne pepper see notes
- 1 lb Shrimp peeled and deveined
Instructions
Prepare the rice
- In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
- Bring to simmer and cook until the water is almost evaporated.
- Place the lid on and cook the rice for another 5 minutes on low heat.
- Turn the heat off and leave the rice covered and untouched for 10 minutes.
- After 10 minutes, lightly fluff the rice using a fork.
Prepare the shrimp
- Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
- Stir in garlic and cook for a minute. Add in the chopped cilantro and cook for 2 minutes.
- Stir in ginger. Cook for about 2 minutes.
- Add in tomato paste, turmeric, salt and cayenne pepper. Stir well to mix the ingredients.
- Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
- In a platter, add a layer of rice and top with the shrimp and onion mix. Repeat until all the shrimp and rice is in the platter. (You can also add the rice to the shrimp and onion - as shown in the video - and mix in the pan if the pan is large enough)
- Using two forks, mix the rice and shrimp lightly.
- Serve immediately.
Notes
- You can use 1 tsp garlic powder instead of fresh garlic and 1/2 tsp dried ginger powder instead of fresh ginger.
- This dish has a spicy kick so if you don't like spicy food, please use less cayenne pepper or leave it out. If you like the dish to be spicier, add more cayenne pepper.
- One common issue with cooking shrimp is that sometimes it turns out tough and rubbery. Make sure not to over cook the shrimp if you want to avoid rubbery and tough shrimp. Shrimp usually needs between 4 to 6 minutes to cook completely.
- Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave or in a pan.
- This recipe calls for tomato paste which gives it a subtle flavor and a nice color. Please don't substitute tomato paste with tomato paste, canned tomatoes or fresh tomatoes.
Nutrition Information
Show Details
Serving
4servings
Calories
329kcal
(16%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
Cholesterol
239mg
(80%)
Sodium
1960mg
(82%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 329kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 239mg | 80% |
| Sodium | 1960mg | 82% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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