SAEDNEWS: Shrimp: Unique Nutritional Profile and Proven Health Benefits
According to Saednews, Shrimp pilaf (Meygoo Polo) is a delicious and popular Iranian dish prepared in many different ways. It is especially famous in the southern regions of Iran, and the best version is considered to come from Bushehr Province.
This dish becomes tastier when the shrimp is mixed directly with the rice. However, for a more formal presentation, it is better to cook the rice and shrimp separately. In this method, the rice is flavored with saffron and barberries, and the cooked shrimp is placed on top before serving.
Shrimp: 200 g
Rice: 2 cups
Large onion: 1
Brewed saffron: 4 tablespoons
Garlic powder: ½ teaspoon
Fish seasoning: ½ teaspoon
Paprika: ½ teaspoon
Salt and black pepper: as needed
First, clean the shrimp and remove the dark vein along the back. After washing, place the shrimp in a bowl.
Add paprika, 2 tablespoons of brewed saffron, fish seasoning, garlic powder, salt, and black pepper. Gently massage the spices into the shrimp so they are evenly coated. Cover the bowl with plastic wrap and refrigerate for 1–2 hours to marinate and remove any strong odor.
After marinating, remove the shrimp from the refrigerator. Slice the onion into thick strips and sauté it in a pan with a little oil until golden. Add 1 tablespoon of brewed saffron to the onions and cook for another 1–2 minutes until evenly mixed. Remove the onions from the pan and set aside.
Add a little more oil to the pan, then sauté the shrimp until fully cooked and lightly fried.
Next, return the remaining saffron and the sautéed onions to the shrimp and mix well. If desired, add some barberries and lightly sauté again. Then remove the pan from the heat.
Rinse and soak the rice. Bring a pot of water to a boil and add salt. Add the soaked rice and cook until it is softened but still slightly firm in the center.
Drain the rice.
In a separate pot, add a little oil and prepare a crust (tahdig) using flatbread or sliced potatoes if desired. Add the rice on top and cover the lid with a cloth (damkoni). Let it steam for 45 minutes to 1 hour.
Once the rice is fully cooked, transfer it to a serving dish. Top it with the prepared shrimp mixture and serve.
For a more mixed version, similar to dishes like lentil or bean rice, you can layer the shrimp between the rice during steaming. However, for a more elegant presentation, it is recommended to keep the shrimp separate and place it on top before serving, as this keeps the dish more visually appealing and easier to garnish.
