Meigoo polo (shrimp rice) — a unique Persian dish made with shrimp, raisins, walnuts and caramelized onions — is a delicious example of showcasing the fond emphasize on seafood in the culinary traditions of the southern provinces of Iran.
Shrimp (300 grams)
Rice (2 cups)
Comminute vegetables (6-7 tablespoons)
Red powder of
powder, turmeric, salt, and Boiled saffron (in sufficient amount).
How to cook?
At first, chop an onion like a cube and mix it with oil in a pot on stove with medium temperature and rile them.
Add chopped garlic with turmeric to it when smithereens of onion become soft.
Rile them with onion until they become soft.
Attention: don’t let the onion’s and garlic’s smothering becomes blush, because it should rile and mix with shrimps again and they may burn.
Then add shrimps with red pepper’s powder and boiled saffron to it and rile them until the shrimps become red.
guidance: you can add pepper based on your own decision (if you like spicy food, you can add more)
Rise rice and mix it with shrimps and vegetables in a bowl.
Then put them in a pot and put it on stove with low temperature for 30-45 minutes.