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Fish, Maghreb and Middle East

Meygoo polo (Persian shrimp rice)

Meygoo polo is an Iranian shrimp rice from Bushehr, serving 4, ready in 60 minutes, medium difficulty, around €4.60 per person. Its success depends on deeply browned onions, which give the dish its color and underlying sweetness, balanced against the tang of tamarind and warm spices.

A spiced shrimp rice from Bushehr, meygoo polo, with deeply browned onions, fresh cilantro and tamarind for a touch of tang.

Meygoo polo (Persian shrimp rice)
Total time
1 h
Difficulty
Medium
Cost per person
€4.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Meygoo polo brings together basmati rice and shrimp in a tomato based sauce seasoned with turmeric, cumin and chili. The tamarind wakes everything up with a tangy edge, without overpowering the spices, while fresh cilantro adds a green, fragrant note. The result is a colorful dish with well separated rice grains, where each bite contrasts sweet onions against a tart finish.

This is a dish for an evening when you have a bit of time, or for a relaxed weekend family dinner, since the cooking happens in several stages. Kids generally enjoy it, since the sauce is more fragrant than truly spicy. Mon Chou likes serving it as a change from the usual curries, as long as you plan ahead so the rice stays fluffy.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Pantry

  • Basmati riceoften in the pantry 350 g
  • Tamarind paste or lemon juice 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Garlic 4 cloves
  • Fresh cilantro 2 bunch

Allergens Shellfish

The step by step recipe

  1. Brown the sliced onions in the oil, add the garlic and spices, then the tomato paste. 15 min

    Once the onions are deep brown, add a small glass of water to deglaze the pan.

  2. Add the shrimp and cook briefly, then remove them and set aside. 3 min

    The shrimp will finish cooking with the rice later, so don't overcook them now.

  3. Stir the tamarind into the sauce, add the chopped cilantro and let it simmer for a few minutes.

    Taste as you go, the tang should come through without masking the spices.

  4. Cook the basmati rice in boiling salted water, drain it, then gently fold it into the sauce. 8 min

    Mix with a fork, not a spoon, to keep the grains whole.

  5. Put the shrimp back on top of the rice, cover and let it warm through on low heat before serving. 10 min

    Place a kitchen towel under the lid so the rice stays fluffy, without condensation dripping down.

Our tips to get it right

  • Peel the shrimp well and pat them dry before cooking, they'll release less water and stay firm.
  • If using tamarind paste, dissolve it first in a little warm water so it blends easily into the sauce.
  • Rinse the basmati rice in cold water before cooking to remove excess starch and get well separated grains.

The variations

  • Swap the shrimp for diced chicken or white fish for a different version, adjusting the cooking time.
  • For a vegetarian version, replace the shrimp with cooked chickpeas or grilled eggplant chunks.
  • For kids or a faster version, cut the chili powder in half and serve the rice and shrimp right away, skipping the resting step.

What to serve it with

  • A cucumber and fresh mint salad
  • Plain yogurt to soften the spices
  • A light black tea after the meal

Storage

Meygoo polo keeps for 2 to 3 days in the refrigerator in a closed container. It freezes well, rice and shrimp together, for about a month. Reheat in a pan with a splash of water or in the microwave covered, to keep the rice from drying out.

Questions about this dish

Can you use something other than tamarind?

Yes, lemon juice is actually listed as a direct alternative in the recipe. It gives a similar tang, a bit less rounded than tamarind, but works perfectly well.

Do frozen shrimp need different handling?

Thaw the shrimp completely and pat them dry before cooking. Otherwise they'll release too much water and the sauce will turn out thinner than intended.

Can you make meygoo polo ahead of time?

You can make the onion and spice sauce a day ahead and keep it in the fridge. Cook the rice and shrimp right before serving for the best texture.

Is this dish too spicy for kids?

The chili is kept fairly mild and can easily be reduced. The dominant flavors are turmeric and cumin, which are more fragrant than hot.

How long does it take to make a meygoo polo?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a meygoo polo?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meygoo polo cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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