If you’re craving a vibrant meal that blends the fragrance of saffron, the snap of fresh herbs, and plump, juicy shrimp over fluffy rice, Persian Shrimp and Rice (Meygoo Polo) absolutely belongs on your table. This stunning one-pot dish is a beloved classic in Persian cuisine—comforting, festive, and a guaranteed showstopper for weeknight dinners or special gatherings alike.
Why You’ll Love This Recipe
- Aromatic Layers: Each bite showcases the beautiful depth of saffron and herbs layered through tender rice and shrimp for unforgettable flavor.
- Wholesome, Gluten-Free Twists: Incorporating quinoa and brown rice boosts nutrition and adds a delightful texture, while remaining totally gluten-free.
- Easy Entertaining: Persian Shrimp and Rice (Meygoo Polo) makes a stunning centerpiece you can prep ahead, making it perfect for guests or family feasts.
- Customizable Heat & Herbs: Adjust the spice level and greenery to match your mood or the season—this dish loves a little improvisation!
Ingredients You’ll Need
The beauty of Persian Shrimp and Rice (Meygoo Polo) is how it draws so much character from humble, fresh ingredients. A few pantry staples and vibrant herbs transform simple shrimp and rice into a festival of flavor and color—all you need is a little patience and a sense of adventure.
- Basmati Rice or Brown Rice: Perfumed basmati (white or brown) forms the tender, fluffy heart of this dish. Brown rice adds nutty depth and extra goodness.
- Quinoa: A playful, modern twist that amps up the nutrition while giving a pleasant bite.
- Salt: Enhances the natural flavors—don’t be shy, but always taste and adjust!
- Olive Oil: Essential for sautéing and lends a gentle richness to the rice and shrimp.
- Onion: Softened and caramelized, onion brings sweetness and foundational depth to the herb mix.
- Garlic: Four big cloves ensure tons of flavor—grate or finely chop for best results.
- Red Bell Pepper: Adds a burst of color and a slightly fruity note that pairs beautifully with seafood.
- Curry Powder or Advieh: Advieh is the classic Persian spice blend; curry powder is a fine substitute for similar warmth and depth.
- Red Pepper Flakes: Use as much or as little as you like; they lift the dish with gentle heat.
- Turmeric + Cumin + Black Pepper: The trifecta for earthy warmth and an irresistible golden color.
- Cilantro, Dill, and Green Onions: A fresh herb medley that makes each forkful sing with brightness.
- Fenugreek Leaves: This unique, slightly bitter herb (fresh or dried) is the secret behind Meygoo Polo’s addictive aroma.
- Raw Shrimp: Cleaned, deveined, and ready for quick cooking; use the freshest, juiciest shrimp you can find.
- Lemon Juice: For that fresh, zesty pop over the final layer.
- Saffron (dissolved in hot water): The show-stopper! Just a whisper of saffron threads, steeped in warm water, imparts a lush hue and magical fragrance.
Variations
One of the wonderful things about Persian Shrimp and Rice (Meygoo Polo) is just how gracefully it adapts to your pantry and preferences. Whether you’re avoiding gluten, looking to amp up the veggies, or craving a heat boost, a few small tweaks can make this dish truly your own.
- All-White Rice: Go classic and use only fluffy white basmati rice if you’re pressed for time or love tradition.
- Spice Swap: Try using paprika instead of red pepper flakes for a milder, sweeter rice, or add cayenne for extra heat.
- Herb Medley: Play with parsley and tarragon if you’re short on dill or cilantro; every herb brings a unique twist.
- Vegetarian Version: Skip the shrimp and fold in roasted eggplant, golden chickpeas, or buttery mushrooms for a satisfying plant-based main.
How to Make Persian Shrimp and Rice (Meygoo Polo)
Step 1: Cook the Rice and Quinoa
Begin by bringing water to a boil in a large pot—add a generous sprinkle of salt and a drizzle of olive oil. Start with the brown rice, since it takes longer to cook, then add the white basmati and quinoa after about 20 minutes. Simmer gently until all your grains are tender and fluffy. If you’d like, you can cook the quinoa and rices separately to ensure perfect textures, then combine them later—just follow package instructions for each.
Step 2: Sauté the Onions, Garlic & Bell Pepper
Heat olive oil in a roomy pan over medium heat. Sauté the chopped onions until translucent and just starting to turn golden, then toss in your grated garlic for another minute. Add the red bell pepper and cook until softened—this forms the irresistible, savory backbone of the dish.
Step 3: Cook the Shrimp and Add Spices
Increase the heat and stir in the raw shrimp, sautéing just until the shrimp begin to turn pink and curl. Now sprinkle over your curry powder (or advieh), turmeric, cumin, pepper, salt, red pepper flakes, and all those beautiful chopped herbs and fenugreek. Mix well—but don’t overcook! Remove the shrimp to a plate so they stay juicy and tender.
Step 4: Layer and Steam
In a heavy-bottomed pot, create alternating layers of the cooked rice-quinoa mixture and your sizzling onion-herb blend. Drizzle lemon juice and saffron water over the top. Cover and steam—start with a short blast over medium-high heat to get things going, then lower to a gentle simmer for 25 minutes, letting all those aromas and colors swirl together. Patience pays off: this step is where Persian Shrimp and Rice (Meygoo Polo) gets its signature fluff and depth.
Step 5: Assemble and Garnish
When the rice is ready and the grains are tender, gently fluff and spoon onto a serving dish. Arrange your shrimp on top and sprinkle with extra fresh herbs, maybe an extra squeeze of lemon. Your Persian Shrimp and Rice (Meygoo Polo) is ready to shine!
Pro Tips for Making Persian Shrimp and Rice (Meygoo Polo)
- Saffron Unlock: Dissolve saffron in hot (not boiling) water and let it infuse at least 10 minutes before adding—this coaxes out both its brilliant color and aroma.
- Keep Shrimp Tender: Remove shrimp from the pan as soon as they turn pink; overcooking makes them rubbery, so err on the side of barely done.
- Rice Texture Secret: Layering and steaming your rice after cooking ensures every grain is fluffy and absorbs all those herby, saffron-infused flavors.
- Herb Freshness: Chop herbs just before you use them for maximum fragrance—especially cilantro and dill, which can lose their punch if prepped ahead.
How to Serve Persian Shrimp and Rice (Meygoo Polo)
Garnishes
The final flourish is all about those fresh green herbs! Shower your steaming Meygoo Polo with a generous handful of chopped dill, cilantro, or even some fresh fenugreek if you have it. A sprinkle of toasted slivered almonds or pistachios wouldn’t go amiss for extra festivity and crunch.
Side Dishes
Serve Persian Shrimp and Rice (Meygoo Polo) alongside a crisp Shirazi salad (tomato and cucumber), a bowl of Persian yogurt and shallot dip, and some tangy pickled vegetables or olives. The coolness and acidity of these sides balance the rich, spiced rice beautifully.
Creative Ways to Present
For a dramatic table centerpiece, shape the rice into a mound or a ring on a wide platter, then arrange the rosy shrimp all around the crown. Or, for individual portions, use small bowls to mold domes of rice and top each with two or three shrimp and a flourish of herbs—presentation magic that takes minutes!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Persian Shrimp and Rice (Meygoo Polo) in an airtight container in the fridge for up to three days. The flavors deepen overnight and the rice stays moist, making for especially tasty lunches.
Freezing
The rice component itself freezes well—just pack it tightly into freezer-safe containers. For best texture, I recommend freezing the cooked shrimp separately and stirring them into the rice when reheating. Everything keeps beautifully for up to one month.
Reheating
For best results, reheat Meygoo Polo gently in a covered pan with a splash of water to restore softness to the rice and prevent drying. Add the shrimp at the very end, just long enough to warm through so they stay succulent.
FAQs
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Can I use only white or only brown rice in Persian Shrimp and Rice (Meygoo Polo)?
Absolutely! You can use all white basmati rice for a more traditional, fluffy texture, or all brown rice for extra fiber and nuttiness. Just adjust cooking times as needed, since brown rice takes longer to cook than white.
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Do I have to use saffron? Is there a substitute?
Saffron brings a uniquely Persian aroma and golden hue, but if you don’t have it, you can add a little extra turmeric to approximate the color. The dish will still be delicious—just a bit less floral in fragrance.
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How do I keep shrimp from turning rubbery in the finished dish?
Password: Don’t overcook! Sauté the shrimp just until opaque and pink, then remove them from the heat and add them to the rice at the end. This keeps them juicy and tender in your Meygoo Polo.
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Where can I find fenugreek leaves for Persian Shrimp and Rice (Meygoo Polo)?
Fenugreek leaves (called “shanbalileh” in Persian) are available dried at most Indian or Middle Eastern markets, as well as online. A little goes a long way, so store extras in a sealed jar for future batches!
Final Thoughts
Ready to bring a burst of Persian color and comfort to your kitchen? I can’t wait for you to discover the magic of Persian Shrimp and Rice (Meygoo Polo)—it’s a dish that’s every bit as joyful to make as it is to share. Give it a try, and don’t be surprised if it becomes a new favorite at your table!
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Persian Shrimp and Rice (Meygoo Polo) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 cups 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Persian
Description
A flavorful and aromatic Persian dish, Meygoo Polo, combines tender shrimp with a fragrant rice-quinoa blend, infused with a blend of herbs and spices. This dish is a delightful fusion of flavors that will transport your taste buds to the heart of Iran.
Ingredients
Main Ingredients:
- 1 cup Basmati rice, rinsed
- 1/2 cup brown basmati rice, rinsed
- 1/2 cup quinoa or rice
- 1 teaspoon salt (adjust as needed)
- 3 tablespoons olive oil
For the Shrimp Mixture:
- 1 onion, large, chopped
- 4 cloves garlic, large
- 1 red bell pepper, thinly sliced
- 1 tablespoon curry powder or advieh (Persian spice blend)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 cup cilantro, chopped
- 1/2 cup dill, chopped
- 1/2 cup green onions, chopped
- 1/4 cup fenugreek leaves, chopped or 3/4 tablespoon dried
- 1 pound raw shrimp, cleaned and deveined
- 2 tablespoons lemon juice
- 1/3 teaspoon saffron, powdered and dissolved in 2 tablespoons hot water
Instructions
- COOK RICE: Bring 3¼ cups water to a boil. Add ⅔ teaspoon salt and 1½ tablespoons olive oil. Add the brown rice first. Lower the heat, cover, and let it simmer for about 20 minutes. Then add quinoa and white basmati rice to the same pot. Cover and let it all simmer until the grains are well done (approximately an additional 20 minutes).
- COOK SHRIMP: Heat 1½ tablespoons olive oil in a cooking pot over medium heat. Sauté chopped onions until translucent, then add grated garlic and continue sautéing until golden. Add sliced red bell pepper and shrimp. Sauté briefly, then add spices, herbs, and salt. Cook until shrimp are just cooked through, about 4-5 minutes. Remove shrimp from the pot.
- ASSEMBLE SHRIMP AND RICE: Layer rice-quinoa mixture and sautéed onion-herbs mixture alternately in a heavy-bottomed pot. Top with lemon juice and saffron water. Cover and cook over low heat for 25 minutes until steaming. Serve the rice topped with shrimp and fresh herbs.
Notes
- Rice: Cooking times and water needed may vary, adjust as needed. For fluffy rice, ensure the grains hold their shape well.
- Shrimp: Use frozen shrimp for safety. Adjust seasoning for personal preference.
- Salt: Check for hidden salt in ingredients and adjust as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 130mg
