If you’re looking to elevate your weeknight dinners or impress guests with something unique and bursting with flavor, this Shrimp Rice with Herbs (Meygoo Polo) Recipe is an absolute must-try. This dish beautifully combines aromatic herbs, tender shrimp, and a mix of wholesome grains, creating a vibrant and satisfying meal that feels both comforting and exotic. Each bite offers layers of fragrant spices and fresh herbal notes that feel like a warm invitation to a Persian-inspired feast right at your own table.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, and every item plays a crucial role in building the inviting texture, color, and depth of this dish. From the fragrant spices to the fresh herbs, these components come together to create a lively taste experience.
- 1 cup Basmati Rice: Provides fluffy, aromatic grains as the dish’s base.
- 1 cup Brown Basmati Rice: Adds heartiness and whole grain nutrition for balance.
- 1 cup Quinoa: Boosts protein content and adds a subtle nutty flavor.
- 1 tsp Salt: Enhances all the other flavors; adjust to your preference.
- 3 tbsp Olive Oil: Used for sautéing to bring richness and smoothness.
- 1 large Onion (Chopped): Brings sweetness and depth when caramelized.
- 3 cloves Garlic (Minced): Adds a fragrant, savory punch.
- 1 medium Red Bell Pepper (Sliced thinly): Offers a splash of color and sweetness.
- 1 tbsp Curry Powder: Imparts warm, earthy spice; advieh is a great substitute for a traditional twist.
- 1 tsp Red Pepper Flakes: Provides a gentle heat, adjustable to your taste.
- 1 tsp Turmeric (Ground): Gives a vibrant golden hue and subtle flavor.
- 1 tsp Ground Cumin: Adds a smoky warmth essential for depth.
- 1 tsp Ground Black Pepper: Adds a fresh, sharp bite to balance richness.
- 1 cup Cilantro (Chopped): Contributes bright, fresh herbal notes.
- 1 cup Dill (Fresh or dried): Offers aromatic complexity with a hint of sweetness.
- 2 stalks Green Onions (Chopped): Perfect for garnish with mild onion flavor and crispness.
- 1 tbsp Fenugreek Leaves (Dried if fresh unavailable): Adds that distinctive herbal nuance common in Persian cuisine.
- 1 lb Raw Shrimp (Deveined and cleaned): The star protein, tender and juicy with oceanic flavor.
- 2 tbsp Lemon Juice (Fresh preferred): Brightens the dish beautifully with acidity.
- 1 pinch Saffron (Dissolved in warm water): Infuses luxurious aroma and a lovely golden tint.
How to Make Shrimp Rice with Herbs (Meygoo Polo) Recipe
Step 1: Cook the Brown Basmati Rice
Start by boiling 3¼ cups of water in a large pot. Mix in the salt and 1 tablespoon of olive oil; this not only seasons the rice but keeps the grains separate. Add the brown basmati rice and reduce the heat to a gentle simmer. Let it cook uncovered for about 20 minutes to reach that perfect tender but slightly chewy texture that adds wonderful depth.
Step 2: Add Quinoa and White Basmati Rice
Next, stir in the quinoa and white basmati rice, then cover the pot and allow everything to gently cook together for another 20 minutes. This combination creates a fluffy, textured rice blend that forms the perfect canvas for the shrimp and herbs.
Step 3: Sauté Onions, Garlic, and Red Bell Pepper
While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté for about 5 minutes until they turn a golden hue that hints at sweetness. Add minced garlic along with the sliced red bell pepper, continuing to cook for an additional 3 to 4 minutes until everything softens and the kitchen fills with inviting aromas.
Step 4: Cook the Shrimp with Spices and Herbs
Time for the star ingredient. Add the cleaned shrimp to the skillet, cooking for about 3 to 4 minutes until they just turn pink and tender. Immediately season with curry powder, red pepper flakes, turmeric, cumin, and black pepper, stirring well to coat every bite with fragrant spices. Mix in the chopped cilantro, dill, and fenugreek leaves, then remove from heat to preserve the fresh herbal brightness.
Step 5: Layer and Steam to Combine Flavors
In a clean pot, layer your fluffy rice mixture with the sautéed shrimp and vegetables. Drizzle evenly with the fresh lemon juice and saffron water, which will evoke both fragrance and a warm golden color. Cover the pot tightly and steam everything together over low heat for 25 minutes. This final step ties all the flavors into a beautifully cohesive dish.
How to Serve Shrimp Rice with Herbs (Meygoo Polo) Recipe
Garnishes
Finishing touches matter! Sprinkle chopped green onions on top for a crisp, fresh note and add a few extra cooked shrimp for visual appeal and texture contrast. This simple garnish brings a pop of color and a bit of crunch, making every serving feel special.
Side Dishes
This dish pairs wonderfully with a crisp Persian-style salad featuring cucumbers, tomatoes, fresh herbs, and a lemony vinaigrette. Light, refreshing, and texturally different, it balances the richness of the shrimp rice perfectly.
Creative Ways to Present
For an elegant presentation, serve the Meygoo Polo in a large shallow platter garnished with fresh herb sprigs and lemon wedges. Alternatively, try layering it in individual bowls or even stuffing bell peppers with the shrimp rice mixture for a festive appearance that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Rice with Herbs (Meygoo Polo) stores beautifully in an airtight container in the fridge for up to three days. The flavors continue to meld, making the dish taste even better the next day.
Freezing
You can freeze the cooked shrimp rice for up to one month, but be aware that the texture of the shrimp may change slightly upon thawing. To freeze, cool the dish completely before sealing it tightly in freezer-safe containers or bags.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to restore moisture. Cover the pan to steam the dish evenly without drying it out, ensuring every bite remains luscious and flavorful.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp thoroughly and pat them dry before cooking to avoid excess water diluting the flavors.
Is it possible to make this recipe vegetarian?
Yes, simply substitute shrimp with sautéed mushrooms or roasted vegetables to keep the herbal and spiced rice base intact.
What if I don’t have fenugreek leaves?
Don’t worry! Dried fenugreek adds a distinctive flavor, but you can omit it or substitute with a small pinch of mustard seeds or dried oregano for a different herbal twist.
Can I cook all the rice types together at once?
The mixed timing is important because the brown basmati rice takes longer to cook than the white basmati and quinoa. Adding them at different stages ensures each grain is perfectly cooked.
How spicy is this dish?
The red pepper flakes offer a mild heat that you can easily adjust to your liking by adding more or less. The curry powder adds warmth without being overpowering, making this dish enjoyable for most spice preferences.
Final Thoughts
There is something truly special about the combination of fresh herbs, vibrant spices, and tender shrimp in this Shrimp Rice with Herbs (Meygoo Polo) Recipe. It feels like a warm, fragrant hug that you get to share with anyone lucky enough to sit at your table. I encourage you to dive in and try this recipe soon—it’s a wonderful way to bring a taste of Persian-inspired comfort into your kitchen with every joyful bite.
Print
Shrimp Rice with Herbs (Meygoo Polo) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Description
Shrimp Rice with Herbs (Meygoo Polo) is a vibrant and aromatic Persian-inspired dish featuring a flavorful blend of basmati rice, quinoa, and a medley of fresh herbs combined with succulent sautéed shrimp. Infused with traditional spices like turmeric, cumin, fenugreek, and saffron, this recipe is a delightful one-pot meal perfect for those seeking a herbaceous and wholesome seafood rice dish.
Ingredients
Grains and Liquids
- 1 cup Basmati Rice (white or brown)
- 1 cup Brown Basmati Rice
- 1 cup Quinoa
- 3¼ cups Water
- 2 tbsp Lemon Juice (fresh preferred)
- 1 pinch Saffron (dissolved in warm water)
Seafood
- 1 lb Raw Shrimp (deveined and cleaned)
Vegetables and Herbs
- 1 large Onion (chopped)
- 3 cloves Garlic (minced)
- 1 medium Red Bell Pepper (sliced thinly)
- 1 cup Cilantro (chopped)
- 1 cup Dill (fresh or dried)
- 2 stalks Green Onions (chopped)
- 1 tbsp Fenugreek Leaves (dried if fresh unavailable)
Spices and Oils
- 1 tsp Salt (adjust as preferred)
- 3 tbsp Olive Oil (divided: 1 tbsp + 2 tbsp)
- 1 tbsp Curry Powder (can substitute with advieh)
- 1 tsp Red Pepper Flakes (adjust to spice preference)
- 1 tsp Turmeric (ground)
- 1 tsp Ground Cumin
- 1 tsp Ground Black Pepper (adjust to taste)
Instructions
- Boil and Simmer Brown Rice: In a large pot, bring 3¼ cups of water to a boil. Stir in 1 tsp of salt and 1 tbsp of olive oil. Add the brown basmati rice, reduce the heat to low, and simmer uncovered for 20 minutes until partially cooked.
- Add Quinoa and White Basmati Rice: Stir in 1 cup quinoa and 1 cup white basmati rice into the pot. Cover and continue to simmer for another 20 minutes, or until the grains are fluffy and fully cooked.
- Sauté Onions: While the rice cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add chopped onions and sauté for about 5 minutes until they become golden and soft.
- Add Garlic and Bell Pepper: Add minced garlic and thinly sliced red bell pepper to the skillet. Cook for an additional 3-4 minutes until the vegetables soften and release their aroma.
- Cook the Shrimp and Add Spices: Incorporate the cleaned shrimp into the skillet and cook for 3-4 minutes until they turn pink and opaque. Stir in curry powder, red pepper flakes, turmeric, ground cumin, and black pepper evenly into the mixture.
- Add Fresh Herbs: Remove the skillet from heat and mix in chopped cilantro, dill, and fenugreek leaves. This will infuse the seafood mixture with fresh herbaceous flavors.
- Layer Rice and Shrimp Mixture: In a pot, layer the cooked rice mixture and then the sautéed shrimp and vegetable herb mixture on top. Drizzle with fresh lemon juice and saffron water evenly over the layers.
- Steam to Meld Flavors: Cover the pot tightly and steam the layered mixture on very low heat for 25 minutes. This step allows the flavors to blend perfectly and the rice to absorb the saffron aroma.
- Garnish and Serve: Fluff the rice gently and serve hot, garnished with freshly chopped green onions and extra cooked shrimp if desired. Pair with a Persian-style salad for a complete meal.
Notes
- You can substitute quinoa with additional basmati rice if preferred.
- Adjust the amount of red pepper flakes to control the dish’s spiciness.
- Fresh fenugreek leaves are ideal but dried are a good alternative.
- White or brown basmati rice can be used, but brown adds whole grain nutrition.
- To infuse more saffron flavor, steep saffron threads in warm water for at least 10 minutes before adding.
- Serve with a fresh Persian salad to balance the robust spice profile.
