Meygoo Polo with Saffron and Herbs

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 cup warm water 1/4 cup warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 cup chopped fresh dill 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 1g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a small bowl, dissolve the saffron threads in warm water and set aside.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
5. 5.
   In the same skillet, add the soaked and drained rice. Sprinkle with turmeric, cumin, and coriander. Stir well to coat the rice with the spices.
6. 6.
   Pour the saffron water over the rice and add enough water to cover the rice by about 1 inch. Season with salt and pepper.
7. 7.
   Bring the water to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
8. 8.
   Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
9. 9.
   Gently fluff the rice with a fork, then add the cooked shrimp, chopped dill, parsley, and cilantro. Mix well to combine all the ingredients.
10. 10.
    Serve the Meygoo Polo hot and garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells from the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the dish before serving.
• If you prefer a spicier version, add a pinch of red pepper flakes or a finely chopped chili pepper to the onion and garlic mixture.
• To make the dish more visually appealing, garnish with toasted slivered almonds or pomegranate seeds.
• If you don't have access to fresh herbs, you can use dried herbs instead, but reduce the quantity by half.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Meygoo Polo as a main course accompanied by a side of yogurt or a fresh salad. It pairs well with a squeeze of lemon juice and a sprinkle of sumac for an extra tangy kick.

Presentation advice

To present the dish beautifully, mound the rice and shrimp mixture in the center of a large serving platter. Garnish with sprigs of fresh herbs and sprinkle with saffron threads for an elegant touch.