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Shrimp Rice with Herbs (Meygoo Polo)

Shrimp Rice with Herbs (Meygoo Polo) - A Flavorful Adventure

A delicious blend of Shrimp Rice with Herbs (Meygoo Polo) that captures the essence of Persian cuisine.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Quinoa
  • 1 cup Basmati Rice Can use brown or white basmati.
  • 1 cup Brown Basmati Rice Adds whole grain nutrition.
  • 1 cup Quinoa Can substitute with more rice.
For the Sautéed Mixture
  • 1 tsp Salt Adjust as preferred.
  • 3 tbsp Olive Oil Used for sautéing.
  • 1 large Onion Chopped.
  • 3 cloves Garlic Minced.
  • 1 medium Red Bell Pepper Sliced thinly.
For the Spices and Herbs
  • 1 tbsp Curry Powder Can substitute with advieh.
  • 1 tsp Red Pepper Flakes Adjust to spice preference.
  • 1 tsp Turmeric Ground.
  • 1 tsp Ground Cumin Essential spice.
  • 1 tsp Ground Black Pepper Adjust to taste.
  • 1 cup Cilantro Chopped.
  • 1 cup Dill Fresh or dried.
  • 2 stalks Green Onions Chopped.
  • 1 tbsp Fenugreek Leaves Dried if fresh is unavailable.
For the Shrimp and Accompaniments
  • 1 lb Raw Shrimp Deveined and cleaned.
  • 2 tbsp Lemon Juice Fresh juice preferred.
  • 1 pinch Saffron Dissolved in warm water.

Equipment

  • large pot
  • Large Skillet
  • Measuring cups
  • measuring spoons
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Boil 3¼ cups of water in a large pot. Stir in salt and 1 tbsp of olive oil. Add brown basmati rice, lower heat, and simmer uncovered for 20 minutes.
  2. Add 1 cup of quinoa and 1 cup of white basmati rice, cover, and simmer for another 20 minutes, until fluffy.
  3. Heat 2 tbsp of olive oil in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until golden.
  4. Toss in minced garlic and sliced red bell pepper, cooking for another 3-4 minutes until softened.
  5. Incorporate shrimp, cooking for 3-4 minutes. Stir in spices, then add cilantro, dill, and fenugreek leaves. Remove from heat.
  6. Layer rice mixture with sautéed shrimp and vegetables in a pot. Drizzle with lemon juice and saffron water.
  7. Cover and steam on low heat for 25 minutes to meld flavors.
  8. Serve hot, garnished with green onions and extra shrimp. Pairs well with Persian-style salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure to monitor moisture levels to prevent dryness. Use fresh herbs for the best flavor.

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