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Easy Shrimp and Rice Recipe | Persian Meygoo Polo
Meygoo Polo (Shrimp and Rice) is one of the delicious dishes of southern Iran that you can cook with various recipes. This dish combines rice, shrimp, onion, garlic, saffron, and carrot.
|Ingredients for four people
|shrimp (peeled and deveined)
Easy Shrimp and Rice Recipe
Put a pan on heat and add two tablespoons of vegetable oil, then add the shrimps and sauté for 2 minutes. (If the pan is small, add the shrimps in several stages and sauté them)
After sautéing the shrimps, take them out of the pan and set them aside. Cut the onions into slices, put a pan on the heat and add two tablespoons of oil.
Add the onion to the pan and sauté for 3 minutes, then grate and add the garlic cloves. sauté the garlic for a minute, peel the carrots, and cut them into slices.
Sauté the carrot for 5 minutes, add the sautéed shrimp, barberry, saffron powder, 1.5 teaspoons salt, turmeric, and black pepper, and sauté for another minute. Put the pan aside.
Pour the rice into a bowl and wash it, then fill a medium pot halfway with water and put it on high heat until the water boils.
After the water boils, add the rest of the salt, add the rice and let it cook for 6-10 minutes. (Cooking time depends on the type of rice)
First, press a few rice grains between your fingers to test the rice. If the rice grains are soft around and hard in the middle, they are ready to be rinsed.
Pour the rice into a colander and rinse it. Pour the remaining oil into the pot, then add the rice with a spatula in the shape of a dome.
Cover the pot and let the rice cook for 30 to 40 minutes on low heat. Finally, pour the rice into the desired dish, pour the shrimp mixture on top and serve.
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