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
Scale
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.
