📝 About This Recipe
Hailing from the sun-drenched coastal regions of Southern Iran, Meygoo Polow is a vibrant celebration of Persian gulf seafood and aromatic spices. This layered rice masterpiece marries succulent shrimp with fragrant basmati rice, kissed by the golden glow of saffron and a warm blend of Advieh spices. It is a sophisticated, colorful dish that offers a perfect balance of savory seafood and the delicate, buttery crunch of a traditional potato tahdig.
🥗 Ingredients
The Rice Base
- 3 cups Basmati rice (high-quality long-grain, washed until water runs clear)
- 2 tablespoons Salt (for the boiling water)
- 2 tablespoons Butter (unsalted, cubed)
The Shrimp Sauté
- 1.5 pounds Shrimp (medium-sized, peeled and deveined)
- 2 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Tomato paste (for color and depth)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Persian Advieh (Rice Spice) (blend of cumin, cinnamon, cardamom, and rose petals)
- 1/2 teaspoon Red chili flakes (adjust to preferred heat level)
- 3 tablespoons Vegetable oil (neutral oil for frying)
The Infusion & Tahdig
- 1/2 teaspoon Saffron thread (ground and dissolved in 3 tbsp hot water)
- 1 large Potato (peeled and sliced into 1/4 inch rounds for tahdig)
- 2 tablespoons Dried Dill (optional, for layering)
👨🍳 Instructions
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1
Soak the washed basmati rice in lukewarm water with a tablespoon of salt for at least 30 minutes to ensure long, fluffy grains.
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2
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté for 8-10 minutes until they become deep golden brown and translucent.
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3
Add the minced garlic and turmeric to the onions, stirring for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to remove its raw edge.
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4
Increase the heat slightly and add the shrimp to the skillet. Season with Advieh, chili flakes, salt, and pepper. Sauté for only 3-4 minutes until the shrimp turn pink and opaque; do not overcook as they will steam further with the rice.
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5
Drizzle 1 tablespoon of the prepared saffron water over the shrimp mixture, stir well, and remove from heat. Set aside.
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6
Bring a large pot of water to a boil with 2 tablespoons of salt. Drain the soaked rice and add it to the boiling water. Boil for 6-8 minutes until the grains are soft on the outside but still have a firm 'al dente' bite in the center.
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7
Drain the rice in a fine-mesh colander and rinse briefly with lukewarm water to stop the cooking process and remove excess starch.
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8
Wipe the rice pot clean. Add 2 tablespoons of oil and 1 tablespoon of saffron water to the bottom. Arrange the potato slices in a single layer to cover the bottom; this will become your crispy Tahdig.
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9
Place a layer of parboiled rice over the potatoes, followed by a layer of the shrimp mixture and a sprinkle of dried dill. Repeat the layers, finishing with a mound of white rice on top.
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10
Using the handle of a wooden spoon, poke 4-5 holes into the rice mound to allow steam to escape. Dot the top with cubes of butter.
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11
Wrap the pot lid in a clean kitchen towel (Damkoni) to absorb moisture. Cover the pot tightly and cook on medium-high heat for 5 minutes to set the tahdig.
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12
Reduce heat to the lowest setting and steam for 40-45 minutes. Once done, drizzle the remaining saffron water over the top of the rice.
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13
Gently fluff the rice and shrimp together with a fork and pile onto a platter. Carefully remove the golden potato tahdig from the bottom and serve on the side or on top of the rice.
💡 Chef's Tips
Always use high-quality long-grain Basmati rice for the characteristic fluffy texture. Be careful not to overcook the shrimp in the skillet; they should be just barely done as they will continue to cook during the steaming phase. If you don't have Advieh, a mix of cinnamon, cardamom, and a pinch of cloves works beautifully. The kitchen towel on the lid is essential; it prevents steam from condensing and falling back onto the rice, which would make it soggy.
🍽️ Serving Suggestions
Serve with a side of Salad Shirazi (diced cucumbers, tomatoes, and onions with lime dressing). Pair with Torshi (Persian pickled vegetables) for a tangy contrast to the rich shrimp. A dollop of thick Greek yogurt or Mast-o-Khiar (yogurt and cucumber dip) balances the spices perfectly. Fresh herbs like mint, basil, and radishes (Sabzi Khordan) make for a refreshing accompaniment.