Entree: Iran – Persian Gulf Coast – میگو پلو ➤ Meygoo Polo (Persian shrimp and spiced rice pilaf)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (370 g) basmati rice
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 medium onion, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1/4 tsp saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 medium tomato, diced
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (50 g) toasted slivered almonds or pistachios (optional)
- 1/2 cup (80 g) thinly fried onions for garnish (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 30 minutes; drain.
2. Bring a large pot of salted water to a boil. Parboil the rice 5–6 minutes until slightly tender but still firm in the center; drain and set aside.
3. While rice soaks, heat 2 tbsp (30 ml) oil and 1 tbsp (14 g) butter in a skillet over medium heat. Add sliced onion and cook until soft and beginning to caramelize, about 8–10 minutes. Remove half the onions for garnish if using.
4. To the skillet with the remaining onions, add garlic, tomato paste, turmeric, cumin, and cinnamon; sauté 1–2 minutes until fragrant. Add diced tomato and cook 3–4 minutes until slightly broken down.
5. Add the shrimp, salt, pepper, and lemon juice to the skillet; cook 2–3 minutes just until shrimp turn pink and are cooked through. Stir in chopped dill and remove from heat. Stir saffron water into the shrimp mixture.
6. In a heavy-bottomed pot for steaming rice, melt remaining 1 tbsp (14 g) butter and drizzle 1 tbsp (15 ml) oil; sprinkle a thin layer of parboiled rice to form the base. Layer half the rice, then spoon the shrimp and tomato mixture evenly, then top with remaining rice. Make 4–6 fork holes to allow steam to circulate.
7. Wrap the lid with a clean kitchen towel or use a tight-fitting lid; place pot over medium-high heat for 3–4 minutes to build steam, then reduce to low and steam (dam) for 25–30 minutes to finish and develop a crisp tahdig (bottom crust).
8. Remove from heat and let stand 5 minutes. Gently invert or fluff rice to serve, mixing shrimp through or plating rice with the shrimp layered on top. Garnish with fried onions and toasted nuts if using.