Description
Indulge in the aromatic and flavorful Shrimp Rice with Herbs (Meygoo Polo), a delightful Persian dish that combines tender shrimp, fragrant herbs, and fluffy white rice. This quick and easy recipe is perfect for weeknight dinners or special occasions.
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 cups basmati rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/4 teaspoon saffron threads (optional)
– Salt and pepper to taste
Instructions
1. Rinse the basmati rice and soak it in water for 30 minutes.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional minute, until fragrant.
4. Drain the soaked rice and add it to the skillet. Stir to coat the rice with the oil and cook for 2-3 minutes.
5. Add the turmeric, coriander, cumin, and saffron (if using). Stir to combine.
6. Pour in 3 cups of water and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp are opaque and cooked through.
8. Stir in the chopped parsley, dill, and cilantro.
9. Serve the Shrimp Rice with Herbs (Meygoo Polo) hot, garnished with additional herbs if desired.
Notes
This dish can be served as a main course or as a side dish. For a more vibrant color, you can add a pinch of saffron threads to the rice. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Seafood & Meatless
- Method: Stovetop
- Cuisine: Persian