Persian Style Shrimp and Rice (Meygoo Polo)
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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Prepare the rice
- 2
In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
- 3
Bring to simmer and cook until the water is almost evaporated.
- 4
Place the lid on and cook the rice for another 5 minutes on low heat.
- 5
Turn the heat off and leave the rice covered and untouched for 10 minutes.
- 6
After 10 minutes, lightly fluff the rice using a fork.
- 7
Prepare the shrimp
- 8
Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
- 9
Stir in garlic and cook for a minute. Add in the chopped cilantro and cook for 2 minutes.
- 10
Stir in ginger. Cook for about 2 minutes.
- 11
Add in tomato paste, turmeric, salt and cayenne pepper. Stir well to mix the ingredients.
- 12
Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
- 13
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)
- 14
Using two forks, mix the rice and shrimp lightly.
- 15
Serve immediately.