Meygoo Polo Recipe: The Ultimate Guide to Shrimp Pilaf

Meygoo Polo Recipe

Meygoo Polo Recipe

Meygoo Polo combines the rich flavors of the sea with the earthy goodness of rice to create a delicious and colorful dish. This traditional Persian recipe pairs saffron-scented rice with juicy shrimp, sweet carrots, and tangy barberries, making it a delightful meal for any occasion. Whether it’s a family dinner or a special gathering, Meygoo Polo is sure to impress.

Meygoo Polo Recipe

Main Ingredients:

  • Basmati Rice: 2 cups
  • Shrimp (peeled and deveined): 400 g
  • Medium Onions: 2, diced
  • Medium Carrot: 1, grated
  • Garlic Cloves: 2
  • Dried Barberry: 2 tbsp
  • Vegetable Oil: 6 tbsp


  • Ground Saffron: ¼ tsp
  • Salt: 3 tsp
  • Turmeric: 1 tsp
  • Black Pepper: 1 tsp

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. You’ll need shrimp, onions, garlic, carrots, barberries, saffron, salt, turmeric, black pepper, rice, and vegetable oil. Make sure everything is measured and ready to go before you start cooking.

Step 2: Sauté the Shrimp

Heat a pan over medium heat and add two tablespoons of vegetable oil. Once the oil is hot, add the shrimp to the pan. Sauté the shrimp for about 2 minutes until they turn pink and slightly golden. If your pan is small, you might need to do this in batches to avoid overcrowding.

Step 3: Set Shrimp Aside

After sautéing, remove the shrimp from the pan and set them aside on a plate. This will prevent them from overcooking while you prepare the other ingredients.

Step 4: Cook the Onions

In the same pan, add another two tablespoons of oil and heat it up. Add sliced onions to the pan and sauté them for about 3 minutes until they start to soften and become translucent.

Step 5: Add Garlic

Grate or finely mince two cloves of garlic, then add them to the onions in the pan. Sauté together for about one minute, just until the garlic becomes fragrant.

Step 6: Sauté the Carrots

Peel and slice the carrots into thin strips or rounds, according to your preference. Add them to the pan with the onions and garlic, sautéing all together for about 5 minutes until the carrots start to soften.

Step 7: Combine Ingredients

Return the sautéed shrimp to the pan. Add the barberries, saffron powder, 1.5 teaspoons of salt, turmeric, and black pepper. Stir everything together and sauté for another minute. Then remove the pan from heat and set it aside.

Step 8: Wash the Rice

Pour the rice into a large bowl, fill it with cold water, and wash the rice by gently stirring it with your hand. Drain and repeat this process 2-3 times until the water runs clearer.

Step 9: Cook the Rice

Fill a medium pot halfway with water and bring it to a boil over high heat. Once boiling, add the remaining salt and the washed rice. Let the rice cook for about 6-10 minutes. The exact time will depend on the type of rice you are using.

Step 10: Test the Rice

Check the rice by pressing a few grains between your fingers. The rice should be soft around the edges but still hard in the middle if it’s ready for the next step.

Step 11: Drain the Rice

Drain the cooked rice in a colander, and rinse it under cold water to stop the cooking process and remove excess starch.

Step 12: Steam the Rice

Pour the remaining vegetable oil into the same pot. Add the drained rice back into the pot, shaping it into a dome with a spatula. This helps steam to circulate better within the rice.

Step 13: Cook on Low Heat

Cover the pot with a tight lid and let the rice cook on low heat for 30 to 40 minutes. This allows the rice to steam and become fluffy.

Step 14: Serve

Scoop the steamed rice onto a serving dish, and then top it with the shrimp and vegetable mixture. Serve hot, and enjoy your delicious homemade Meygoo Polo!

Recipe Summary

To make Meygoo Polo, start by sautéing shrimp in vegetable oil for 2 minutes, then set them aside. In the same pan, cook sliced onions in oil, add grated garlic, and continue cooking for a minute. Next, add sliced carrots and cook for 5 minutes. Return the shrimp to the pan, along with barberries, saffron powder, salt, turmeric, and black pepper, and sauté everything for an additional minute. Separately, wash the rice until the water runs clear, then boil it in salted water until al dente. Drain and rinse the rice, then place it back in the pot with some oil, shaping it into a dome. Cover and cook on low heat for 30-40 minutes. Serve the rice topped with the shrimp and vegetable mixture.

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category: Lunch
Update by in Thursday 25 April 2024

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