Meygoo Polo (Persian Shrimp Rice)

🛒 Ingredients

• Shrimp, peeled & deveined 125 g · 106 kcal
• Basmati Rice, dry 100 g · 360 kcal
• Onion, medium 75 g · 30 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh Dill, chopped 5 g · 2 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Turmeric powder 1 g · 3 kcal
• Saffron threads, bloomed 0 g · 0 kcal
• Vegetable Oil 15 g · 135 kcal
• Potato, medium, thinly sliced 50 g · 38 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in salted water for at least 30 minutes, then drain well.
2. Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for 5-7 minutes until it's al dente (partially cooked); drain immediately.
3. In a separate pan, heat 10g of vegetable oil over medium heat. Sauté the sliced onions until golden brown, then add minced garlic and turmeric powder, cooking for another minute until fragrant.
4. Add the peeled shrimp to the pan with the aromatics. Cook for 2-3 minutes until they turn pink, then stir in fresh dill, cilantro, and bloomed saffron. Remove from heat.
5. In a large non-stick pot, heat the remaining 5g of vegetable oil over medium-high heat. Arrange thinly sliced potato rounds on the bottom to create a single layer for the tahdig (crispy rice crust).
6. Gently spread about one-third of the par-cooked rice over the potatoes. Spoon half of the shrimp and herb mixture over the rice layer.
7. Add another third of the rice, then the remaining shrimp mixture, and finally top with the last portion of rice, shaping it into a cone.
8. Cover the pot with a clean kitchen towel and a tight-fitting lid. Cook on medium-high heat for 10 minutes, then reduce heat to low and steam for 45-50 minutes until rice is fluffy and tahdig is golden and crispy.
9. To serve, gently invert the pot onto a large serving platter, allowing the tahdig to be on top. Carefully remove the tahdig and serve alongside the fluffy shrimp rice.