Meygoo Polo Recipe _ Persian Shrimp Rice in 30 Min

I travelled to the south of Iran this year for Nowruz, and I tried Meygoo polo or shrimp pilaf for the first time. It has a spicy and unique taste of fried shrimp with delicious southern spices. I don’t like seafood much, but I love shrimp.

I even like shrimp more than fish. In the south of Iran, especially in Bushehr, this food is prepared in a special style.

I met one of the famous chefs of Bushehri, whose name was Abu Khaled, and I learned excellent techniques for cooking shrimp.

Today, if you stay with me until the end of the article, I will share all my experiences in cooking shrimp rice with you.

How to make meygoo polo?

Meygu polo is better to know that the Southerners prepare this food with a very spicy taste, which increases the appetite many times. Iranian shrimp pilaf is tastier if it is made as a mixed pilaf.

If you want to make a dish that will take you to the warm atmosphere of the south, stay with the cooking section of meals cook site to introduce you to how to prepare a simple southern shrimp pilaf with a unique taste.

For: 4 people

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients:

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 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 that 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 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 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.

Notes:

• Southerners usually make this dish with a lot of pepper and make it quite spicy, so if you like spicy food, make Iranian shrimp pilaf with a lot of pepper.
• In the method of cooking Persian seafood in Khuzestan, mung beans and vinegar are also used in the shrimp sauce.
• Raisins and walnuts are used in some regions when preparing this food.
• While preparing the shrimp sauce, you can dissolve some tamarind juice in boiling water and add it to the shrimp to give a unique flavour to the Iranian shrimp pilaf.
• The cooking method of Persian shrimp rice that we discussed is suitable for 4 people. If there are more or fewer people, change the ratio of ingredients.
• Ghalieh meygoo is one of the dishes that goes well with this Iranian dish.
• To buy shrimp, use firm shrimp with transparent and gray skin.
• Before cooking, mix the shrimp with the seasoning and let them rest.

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. What is served with this polo?

With this polo is served torshi albaloo, torshi liteh, sir torshi, and salad shirazi.

2. Can I make this polo without shrimp?

Yes, you can make this without shrimp.

3. Can I freeze this polo?

Yes, you can freeze this pilaf for 3 weeks.

4. What are the main ingredients in shrimp pilaf?

Shrimp, rice, and spices are the main ingredients in this Persian pilaf.

5. How many calories are in meygoo polo?

There are 173 kcal and 5 grams of protein per 100 grams of shrimp pilaf

Did you like this recipe?

• Please share your experience with Persian shrimp rice.
• If you are looking for vegetarian food, I don’t suggest this polo to you.
• You can ask me questions about Persian shrimp pilaf in the comments. I will answer your questions as soon as possible.
• If you cook this food and love the taste of it, please share your pic with us on Facebook & mail.