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Meygoo Polo | Persian Style Shrimp and Rice

Assuredly, you are a fan of seafood, too. Who is not? Healthy and delicious seafood can answer anyone’s basic nutrition need. Also, seafood is really appetizing. But, have you ever tried seafood in Persian style? If you have not, you probably have wasted such long time. Be with us to learn more about this Persian style shrimp we are going to introduce you

meygoo polo on a plate

Meygoo Polo | Persian Style Shrimp and Rice

PersianGood Team
If you have made and tasted Sabzi Polo Ba Mahi or Mahi Shekam Por and you liked it, you will probably fall for Meygu Polo, too. This dish is a very delicious yet healthy seafood that is originally from southern states of Iran. Just because of its awesome taste and heavenly fragrance, it is made in majority of Iranian states and is adored by them. This food is a little but expensive as it contains shrinps, but it is worth it that you make the food at least once a month. Let's get started.
5 from 5 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine persian
Servings 4 people

Ingredients
  

  • 4 glasses that you use to drink water with (250 g) Rice
  • 500 g Shrimp
  • 150 g Diced vegetables (100 g coriander and 50 g fenugreek)
  • 1 Diced onion into small pieces
  • 2 Peeled and diced garlics
  • Brewed saffron as much as required
  • Turmeric as much as required
  • Salt as much as required
  • Pepper as much as required
  • Chili pepper as much as required
  • Ginger powder as much as required
  • Limoo Amani powder as much as required
  • Curry as much as required
  • Coriander seed as much as required
  • 1 tbsp Tomato paste
  • ½ of a bag Tamarind

Instructions
 

  • Clean the shrimps and wash them. Let them dry in a colander. Pick a pan, grease it with oil and fry the onions. Add garlics and salt, turmeric and pepper to it. Also add the other spices and stir fry.
  • Add the shrimps and diced vegetables to the frying pan and stir and fry them. Dilute the tamarind and sift it. Add the sifted tamarind, curry, coriander seed, tomato paste, ginger powder, limoo Amani powder and 1 tbsp brewed saffron to the shrimps and stir properly. When the color of the shrimps has changed, which takes about 7-8minutes, discard the pan from the heat.
  • Presoak the rice with water and salt. After hours, change its water and boil the rice. The flame must be high. 5 to 7 minutes is enough to have soft flesh and hard core of the rice seeds. Then discard the rice from the pot and rinse it with cold water.
  • Grease a proper pot with oil and heat it. If you like, you can place potatoes on the bottom surface to have tahdig sibzamini. Put a layer of rice in the pot and then place a layer of shrimp content over it. Keep filling the pot until the last layer is rice. Make little holes on the surface of the rice to have it cooked properly. Then cover the lid of the pot with a napkin and let it steam for about 45 minutes.

You can serve this perfect Meygu polo with Torshi Anbe or Torshi Liteh.

10 Comments
  1. andy says

    5 stars
    I love meygoo polo very much

  2. mika says

    5 stars
    this dish is very delicious

  3. mina says

    5 stars
    best food ever… thank you

  4. monika says

    5 stars
    this is very delicious and healthy

  5. pedi says

    5 stars
    oh god! it was really nice and awesome

  6. shahram says

    5 stars
    meygoo polo is my favorite dish

  7. amin says

    5 stars
    I never knew such amazing this could be

  8. alia says

    5 stars
    thanks for the great recipe

  9. anhal says

    5 stars
    best dish ever!

  10. milad says

    5 stars
    thanks an ocean

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