Polo & Chelo🌶️Southern Warm Spices & Sour Tamarind

Meigoo Polo (Shrimp Rice)

میگو پلو بوشهری با سبزی و ادویه کاری

I recently bought some tiny shrimp and wanted to make Shrimp Rice (AKA Meigoo Polo). I took a combination of what Persian recipes there are for Meigoo Polo and made some adjustments. Many people make the dish with Kateh (a specific style rice where you don’t drain out the water…). I am sure in the future I will try variations of this dish, but for the time being here is what I cooked up.

Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 min
Servings
4-6 servings
Difficulty
Medium
Meigoo Polo (Shrimp Rice)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Torshi LitehSalad ShiraziSir TorshiHard Boiled Eggs
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 11

Step-by-Step Instructions

طرز تهیه
1
Soak and prep rice: Rinse the rice a few times until the water runs clear. Soak in water with 2 tablespoons of salt for 1 to 2 hours.
2
Make shrimp sauce: In a pot, simmer the small shrimp for about 8 to 10 minutes, then drain. In a saucepan, melt 2.5 tbsp butter, whisk in 1/2 tbsp flour until smooth, and stir in tomato paste dissolved in 1 cup warm water. Season with curry powder, garlic powder, salt, pepper, and chopped parsley. Add the cooked shrimp into the sauce and simmer on medium-low for 5 minutes.
3
Parboil rice: In a large pot, bring water to a boil, drain the soaked rice, and boil for 5 to 7 minutes until parboiled; drain in a colander.
4
Layer & steam for tahdig: Add 1 tablespoon water and oil to the pot over medium-high heat. Add the rice, cover, and let it steam for 5 minutes so the tahdig crust begins to set. Turn down the temperature to low, lift the lid, pour the prepared shrimp sauce mixture over the rice, gently fold it in a bit, cover tightly with a towel-wrapped lid, and steam on low for an additional 30 minutes.
5
Serve: Spoon the aromatic shrimp rice onto a platter. Garnish with hard-boiled egg wedges and extra fresh parsley if you like. The crispy tahdig at the bottom is fantastic! 🙂
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