Persian Style Shrimp and Rice (Meygoo Polo)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 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)
Description
This traditional recipe begins with simmering basmati rice with water, oil, and salt until just absorbed, then steamed covered to finish cooking and achieve a light, fluffy texture. Meanwhile, in a separate pan, onions are caramelized before adding garlic, fresh cilantro, and grated ginger, which infuse the dish with fresh, pungent flavors.
Tomato paste, turmeric, salt, and cayenne pepper season the shrimp mixture, providing color, a subtle tang, and a mild heat that can be adjusted by altering the cayenne. The shrimp cook just until pink and firm, ensuring they remain tender.
The dish is assembled by layering rice and shrimp mixture, preserving heat and flavor throughout. It can be served as a main course offering a balance of aromatic spices, fresh herbs, and seafood richness.
For convenience, substitutes like garlic powder or dried ginger may be used, and attention to shrimp cooking time helps avoid toughness. Leftovers store well refrigerated and can be reheated gently. Tomato paste is essential for the distinctive flavor and color, and fresh ingredients contribute to the dish's signature taste.
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 cilantro chopped, fresh
- 1 inch ginger grated, fresh
- 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
- Substitute garlic powder for fresh garlic and dried ginger powder for fresh ginger if necessary.
- Adjust cayenne pepper to control spiciness; omit for less heat or increase for more kick.
- Cook shrimp 4 to 6 minutes to avoid them becoming tough or rubbery.
- Store leftovers in an airtight container in the refrigerator for up to two days and reheat gently.
- Use tomato paste specifically for its flavor and color; avoid substituting with canned or fresh tomatoes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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