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 | Persian Style Shrimp and Rice
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.
I love meygoo polo very much
this dish is very delicious
best food ever… thank you
this is very delicious and healthy
oh god! it was really nice and awesome
meygoo polo is my favorite dish
I never knew such amazing this could be
thanks for the great recipe
best dish ever!
thanks an ocean