Persian Shrimp and Rice

Persian Shrimp and Rice or Meygoo Polo is a wonderful dish for home cooks looking to bring bold flavors and an elegant presentation to their table. The combination of fragrant basmati rice, tender shrimp, and fresh herbs makes this a meal that feels special yet remains approachable in the kitchen.

I first made this dish on a chilly weekend and immediately loved how the saffron and herbs transformed simple ingredients into a feast. It quickly became a favorite for weekend dinners with friends.

Ingredients

• Basmati rice: is key for its fragrant aroma and fluffy texture Choose a fresh bag with whole grains for best results
• Brown basmati rice: adds nuttiness and more fiber Look for a bright color which indicates good quality
• Quinoa: provides extra protein and a slightly crunchy texture Rinse thoroughly before use to remove bitterness
• Olive oil: lends a smooth richness Pick extra virgin for the best flavor
• Large onion: builds a sweet and caramelized flavor base Pick firm onions without spots
• Garlic: deepens this base flavor Use fresh cloves for a sharp aroma
• Red bell pepper: adds sweetness and color Opt for vibrant red peppers free from wrinkles
• Curry powder and warming spices like turmeric and cumin: create complex layers of taste Select spices with a fresh scent and avoid old powders
• Fresh cilantro, dill, green onions, and fenugreek leaves: brighten and freshen the dish Use herbs that look crisp and vibrantly green
• Raw shrimp: is the star protein Choose shrimp that is firm to the touch and has no fishy odor
• Lemon juice: provides acidity to balance richness Use freshly squeezed juice whenever possible
• Saffron: gives a luxurious aroma and color Invest in good quality saffron strands and dissolve before use

Instructions

Bring The Brown Rice To Simmer:

Bring 3¼ cups of water to a rolling boil Add two thirds teaspoon salt and one and a half tablespoons olive oil Add the brown basmati rice first Lower the heat to a gentle simmer Cover and let it cook for about 20 minutes This slow start ensures the hearty brown rice softens properly without burning

Add Quinoa And White Rice:

Without draining the pot add the quinoa and rinsed white basmati rice Cover again and simmer on low heat for another 20 minutes until all grains are tender but not mushy Timing here is key to benefit from the combined flavors and textures of the grains

Sauté Onion And Garlic:

Heat one and a half tablespoons olive oil in a medium pan over medium heat Add the chopped onion Sauté for a few minutes until translucent Add grated garlic to the onions and continue cooking until the onions turn light golden brown This gentle caramelization builds deep flavor for the dish

Add Bell Pepper And Shrimp:

Add the thinly sliced red bell pepper to the pan and cook for a few more minutes followed by the raw shrimp Stir for about a minute until the shrimp just begin to turn opaque Avoid overcooking here to keep shrimp tender

Season With Spices And Herbs:

Sprinkle in the curry powder, red pepper flakes, turmeric, cumin, black pepper, and a third teaspoon salt Add all the chopped herbs including cilantro, dill, green onions, and fenugreek leaves Stir everything well and sauté for four to five minutes until the shrimp curl and develop color This melds all the flavors beautifully

Build The Layers In The Pot:

In a heavy bottomed pot layer the cooked rice and quinoa mixture with the sautéed shrimp and herb mixture alternating layers This layering traps the aroma and enhances flavor distribution Sprinkle the lemon juice and saffron water over the top layer and cover with a tight lid to trap the steam

Steam To Finish:

Place the pot over medium high heat for about five minutes until steam builds Then reduce heat to low and let cook for about twenty five minutes or more This final steam stage allows the flavors to marry and the rice to finish cooking through perfectly

Serve And Garnish:

Gently transfer the rice to a large serving dish and arrange the shrimp on top Garnish with extra fresh herbs and serve alongside a Persian tomato cucumber salad or a yogurt dip for a complete experience

This dish always reminds me of sitting around the family table with laughter and stories while my mother carefully arranged the shrimp on the rice The bright herb flavors and saffron scent warm the room and create an inviting sense of home

Storage tips

Cool leftovers completely before transferring to an airtight container Refrigerate for up to three days Reheat gently adding a splash of water if rice feels dry

Ingredient swaps

Swap brown basmati for white if short on time but keep the grain mix for variety Use parsley if you cannot find fenugreek which is tricky to source Curry powder can be replaced with a blend of mild garam masala for a different profile

Serving ideas

Pairs beautifully with a crisp Persian cucumber and tomato salad or a dollop of creamy yogurt or labneh Adding pickled vegetables or olives balances the richness well

This dish stands out for its elegant blend of textures and bright layers of flavor making it perfect for celebrations or a comforting weekend dinner Once you try cooking Meygoo Polo you will appreciate the care behind each step.

Frequently Asked Recipe Questions

→ What types of rice blend well in this dish?

Basmati rice combined with brown basmati and quinoa offers a pleasing texture and nutty flavor, enhancing the dish's complexity.

→ How can I avoid overcooking shrimp?

Sauté shrimp briefly until they just begin to curl and change color to keep them tender and flavorful.

→ What role does saffron play in this dish?

Saffron infused in warm water delivers a subtle floral aroma and golden hue, elevating the rice layers with its distinctive presence.

→ Can I substitute the curry powder?

For a more authentic taste, consider using advieh spice blend or adjust spices to balance warmth and earthiness.

→ What herbs complement the flavor profile?

Fresh cilantro, dill, green onions, and fenugreek leaves add brightness and depth, harmonizing with the spices and shrimp.

→ Is layering important in cooking this dish?

Alternating layers of rice and shrimp-herb mixture allow the flavors to meld while creating a pleasing texture contrast.