Name: Persian Shrimp and Rice (Meygoo Polo) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Persian
Ingredients: 1 cup Basmati rice (rinsed, or brown rice); 1/2 cup brown basmati rice (rinsed, or white rice); 1/2 cup quinoa (or rice); 1 teaspoon salt (adjust as needed); 3 tablespoons olive oil; 1 onion (large, chopped); 4 cloves garlic (large); 1 red bell pepper (thinly sliced); 1 tablespoon curry powder (or advieh (Persian spice blend)); 1 teaspoon red pepper flakes (adjust to taste); 1/2 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1 cup cilantro (chopped); 1/2 cup dill (chopped); 1/2 cup green onions (chopped); 1/4 cup fenugreek leaves (chopped or 3/4 tablespoon dried); 1 pound raw shrimp (cleaned and deveined); 2 tablespoons lemon juice; 1/3 teaspoon saffron (powdered and dissolved in 2 tablespoons hot water)

Jump to Recipe

If you’re looking for a showstopping dish that bursts with color, aroma, and bold, uniquely Persian flavors, Persian Shrimp and Rice (Meygoo Polo) is hard to beat. Imagine heaps of buttery, saffron-infused basmati and quinoa tucked among vibrant herbs, tender shrimp, and warm spices—all in one gorgeous, celebratory platter. This is the kind of recipe that turns a simple evening into something festive and memorable as soon as it hits the table. Let’s make Persian Shrimp and Rice (Meygoo Polo) your new favorite!

Ingredients You’ll Need

Every ingredient in this dish is simple but absolutely essential—it’s about layering flavors, textures, and aromas to create magic. Grab these pantry staples and a few fresh additions, and you’ll have everything you need for a dazzling Persian Shrimp and Rice (Meygoo Polo).

Basmati rice: This fragrant long-grain white rice gives the dish its signature lightness and fluffy texture.
Brown basmati rice: Adds nuttiness and substance; you can swap in more white rice if you prefer.
Quinoa: Boosts the dish’s protein and creates a delightful, slightly chewy texture mixed in with the rice.
Salt: Adjust to taste—brings all the flavors into sharp, delicious focus.
Olive oil: Adds rich, buttery flavor and helps everything cook up beautifully golden.
Onion: A key flavor base that becomes sweet and deeply savory as it cooks.
Garlic: Use large cloves for a bold, aromatic kick—absolutely no holding back!
Red bell pepper: Thinly sliced, this gives you color and a hint of sweetness in every bite.
Curry powder (or advieh): Choose your favorite blend for Persian warmth and floral complexity.
Red pepper flakes: Add just enough gentle heat—adjust this to your own spice tolerance.
Turmeric: This golden spice gives depth and a gorgeous yellow color to the rice.
Ground cumin: Adds earthy, nutty warmth that rounds out the flavors perfectly.
Ground black pepper: For a subtle bite and extra complexity.
Cilantro: Chopped fresh, it offers herbal zing and brightness.
Dill: Chopped fresh, this adds an unmistakably Persian fragrance—so lovely!
Green onions: Adds mildness and a fresh pop of color and flavor.
Fenugreek leaves: Use fresh or dried; they bring a traditional Persian flavor you won’t want to skip.
Raw shrimp: Purchase cleaned and deveined—plump, juicy shrimp are the stars of the show.
Lemon juice: The secret finishing touch for brightness and tang.
Saffron: Just a kiss of this luxurious spice, bloomed in hot water, perfumes the whole dish.

How to Make Persian Shrimp and Rice (Meygoo Polo)

Step 1: Cook the Rice and Quinoa

Start by bringing 3¼ cups of water to a boil in a large pot. Add 2/3 teaspoon salt and 1½ tablespoons olive oil. Add the brown rice first, cover, and simmer for about 20 minutes. Next, add your white basmati rice and quinoa directly into the same pot. Cover again and cook for another 20 minutes or until all the grains are tender and separate. This method creates a base that’s not only beautifully textured but easy enough for any night of the week.

Step 2: Sauté the Aromatics

While your grains cook, heat 1½ tablespoons olive oil in a wide skillet over medium heat. Toss in the chopped onions and sauté for a few minutes until they begin to turn translucent and sweet. Add the garlic and continue to sauté until the onions are a lovely light golden brown—this is where the first layer of deep, savory flavor comes alive!

Step 3: Add the Veggies and Shrimp

Now add the thinly sliced red bell pepper and give everything a good stir. Slide in the raw shrimp and sauté just for a minute. You want the shrimp to start changing color—don’t overcook! This ensures the shrimp stay sweet and tender.

Step 4: Spice it Up

Time to add depth: sprinkle on the curry powder (or advieh), red pepper flakes, turmeric, cumin, black pepper, and about 1/3 teaspoon salt. Add all the fresh herbs—cilantro, dill, green onions, and fenugreek. Stir everything to coat the shrimp, onions, and bell peppers in an irresistible tangle of Persian flavor. After 4 to 5 minutes, once the shrimp are just cooked through, scoop them out and set aside—don’t worry, they’ll be reunited with the rice soon!

Step 5: Layer and Steam

In a heavy-bottomed pot, start layering: alternate spoonfuls of the rice-quinoa mixture and the sautéed onion-herb mixture until everything’s used up. Drizzle the lemon juice and saffron water over the final layer—it will sink down to infuse every bite with color and aroma. Cover with a tight-fitting lid.

Step 6: The Final Simmer

Raise the heat to medium-high for 5 minutes to encourage steaming, then reduce to low and let the Persian Shrimp and Rice (Meygoo Polo) gently steam for another 25 minutes or more. This slow finish brings all the textures and flavors into that signature Persian harmony. When you’re ready to serve, gently mound the rice onto a serving platter and top with the reserved shrimp.

How to Serve Persian Shrimp and Rice (Meygoo Polo)

Persian Shrimp and Rice (Meygoo Polo) Recipe - Recipe Image

Garnishes

The best Persian Shrimp and Rice (Meygoo Polo) is finished with a generous sprinkle of fresh dill, cilantro, and green onions over the top. A final dusting of ground saffron or a few whole sprigs of herbs makes the platter shine—don’t be shy with that vibrant green finish!

Side Dishes

Classic Persian sides heighten the overall feast. Serve your dish alongside Persian tomato cucumber salad for crunch and acidity and a refreshing yogurt dip with shallots to cool things off. Pickled olives or crisp Persian pickles add a tangy counterpoint that balances out the spices in the main event.

Creative Ways to Present

You can easily transform Persian Shrimp and Rice (Meygoo Polo) into individual servings by using small bowls to mold the rice, then flipping onto plates for pretty, dome-shaped portions topped with shrimp and herbs. For a dinner party, assemble on a large platter with herbs and lemon wedges scattered around—your guests won’t resist the colors and aroma!

Make Ahead and Storage

Storing Leftovers

Leftover Persian Shrimp and Rice (Meygoo Polo) stores well in an airtight container in the fridge for up to 3 days. The aroma and subtle flavors will continue to develop overnight, making for an even tastier lunch the next day. Just be sure to cool the dish completely before refrigerating.

Freezing

You can freeze the rice mixture (without shrimp for best results) in a tightly sealed freezer bag or container for up to a month. When ready to enjoy, defrost in the fridge overnight, then follow reheating instructions—add freshly sautéed shrimp for the best texture.

Reheating

To reheat, sprinkle a little water over the rice and cover loosely before microwaving or steaming gently on the stovetop until heated through. If possible, reheat the shrimp separately in a skillet for the best flavor and juiciness, then combine just before serving.

FAQs

Can I use only white rice or only quinoa instead of mixing?

Absolutely! While the mix adds great texture, you can tailor Persian Shrimp and Rice (Meygoo Polo) to your taste by using just white rice, brown rice, or quinoa—just adjust cooking times accordingly.

What’s a good substitute if I can’t find fenugreek leaves?

If fresh or dried fenugreek is hard to find, a little extra dill and cilantro can help mimic some of its earthy flavor, or simply omit it—the dish will still be delicious.

Do I need to use saffron, or can I skip it?

Saffron does provide the signature aroma and hue of Persian Shrimp and Rice (Meygoo Polo), but if you don’t have it on hand, a pinch of turmeric will offer color, though the flavor won’t be quite as luxurious.

How do I prevent the shrimp from overcooking?

Sauté shrimp just until they’re pink and beginning to curl, then remove them from heat. Finish cooking them with the final steam or simply add them to the hot rice right before serving for perfect tenderness.

Is there a vegetarian version of this dish?

Yes! Simply skip the shrimp and load up on more vegetables like peas, asparagus, or green beans for a festive vegetarian Persian rice that’s just as flavorful and colorful.

Final Thoughts

Persian Shrimp and Rice (Meygoo Polo) isn’t just a feast for the eyes and taste buds—it’s a joyful celebration of simple ingredients and classic Persian hospitality. Give it a try, and I promise, whether you’re cooking for family or friends, this dish will quickly become one of your most memorable meals. Don’t be surprised when everyone asks for seconds—and for the recipe!