Can I use only white rice?

Absolutely. Brown rice adds fiber, but white basmati alone works perfectly.

Can I make this ahead of time?

Yes! Store in an airtight container for up to 3 days. Reheat gently with a splash of water.

Is this dish gluten-free?

Yes—naturally gluten-free and halal-friendly.

Can I substitute the shrimp?

You can try chunks of firm fish or even chickpeas for a plant-based option.

Persian Shrimp and Rice (Meygoo Polo): 1 Irresistible Dinner

Name: Persian Shrimp and Rice (Meygoo Polo)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Persian
Ingredients: 1 cup basmati rice, rinsed; ½ cup brown basmati rice, rinsed; ½ cup quinoa; 1 teaspoon salt, divided; 3 tablespoons olive oil, divided; 1 large onion, chopped; 4 cloves garlic, grated; 1 red bell pepper, thinly sliced; 1 tablespoon curry powder or advieh (Persian spice blend); 1 teaspoon red pepper flakes, adjust to taste; ½ teaspoon turmeric; ½ teaspoon ground cumin; ½ teaspoon ground black pepper; 1 cup cilantro, chopped; ½ cup dill, chopped; ½ cup green onions, chopped; ¼ cup fresh fenugreek leaves, chopped (or ¾ tablespoon dried); 1 pound raw shrimp, cleaned and deveined; 2 tablespoons lemon juice; ⅓ teaspoon saffron, dissolved in 2 tablespoons hot water

Description

Persian Shrimp and Rice (Meygoo Polo) is a cozy, fragrant one-pot meal made with fluffy basmati rice, tender shrimp, fresh herbs, and warm Persian spices. It’s comforting, wholesome, and perfect for an easy family dinner that still feels special.

Ingredients

Scale

1 cup basmati rice, rinsed
½ cup brown basmati rice, rinsed
½ cup quinoa
1 teaspoon salt, divided
3 tablespoons olive oil, divided
1 large onion, chopped
4 cloves garlic, grated
1 red bell pepper, thinly sliced
1 tablespoon curry powder or advieh (Persian spice blend)
1 teaspoon red pepper flakes, adjust to taste
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 cup cilantro, chopped
½ cup dill, chopped
½ cup green onions, chopped
¼ cup fresh fenugreek leaves, chopped (or ¾ tablespoon dried)
1 pound raw shrimp, cleaned and deveined
2 tablespoons lemon juice
⅓ teaspoon saffron, dissolved in 2 tablespoons hot water

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Instructions

Cook the Rice

Bring 3¼ cups water to a boil. Add ⅔ teaspoon salt and 1½ tablespoons olive oil.
Add brown rice, reduce heat, cover, and simmer for about 20 minutes.
Add quinoa and white basmati rice. Cover and cook an additional 20 minutes, until grains are tender and fluffy.

Cook the Shrimp

Heat remaining olive oil in a large pot over medium heat.
Sauté onion until soft and lightly golden. Add garlic and cook briefly.
Add bell pepper and shrimp. Cook for 1 minute.
Stir in spices, herbs, and remaining salt. Cook 4–5 minutes until shrimp turn pink.
Remove shrimp and set aside to avoid overcooking.

Assemble

Layer rice and herb-onion mixture in a heavy-bottomed pot.
Drizzle lemon juice and saffron water over the top.
Cover and steam on low heat for about 25 minutes.
Arrange shrimp over rice before serving and garnish with fresh herbs.

Notes

Rice cooking times may vary by brand; check package instructions if needed.

Cooking rice and quinoa separately is recommended if unsure about timing.

Do not overcook shrimp—remove them as soon as they curl and turn pink.

Frozen shrimp are often fresher than store-thawed shrimp.

Adjust spice levels to taste for mild or bold flavor.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 cup
Calories: 294 kcal
Sugar: 2 g
Sodium: 618 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 143 mg