Meygoo Polo originated in Iran’s southern provinces of Khuzestan and Bushehr. It’s not surprising that this seafood dish comes from provinces that are located on the shores of the Persian Gulf.
Meygoo is the Farsi word for prawns, which are a staple for the residents of the Persian Gulf region. This dish brings together warming spices and blends them with cups of fresh herbs, all layered in a pot full of light and fluffy rice. As with most traditional dishes, local and regional touches influence the specific ingredients.
This dish could be made with fewer herbs and more spices, and it could also be accompanied by raisins or barberries, pistachios or slivered almonds, or even taken up a notch and made spicier. Some varieties will add tamarind to heighten the sour notes, while others rely on date molasses to bring out deep and rich sweet flavors.
As a kid growing up in Tehran oh so many years ago, Meygoo was not yet entirely known or as readily available on tables throughout Iran. I think I may have had my first prawn in my teenage years in the mid-’70s. Coming from the northern province of Mazandaran by the shores of the Caspian Sea, my family was more familiar with white-fleshed fish than the strange-looking shellfish of the Persian Gulf!
I can still remember my mother’s face when she saw prawns for the first time. It was a look of “I am probably not going to eat you, ever”, and as far as I know, she hasn’t!
Adventure!
Meygoo Polo
Ingredients
Herbs
- 4 tablespoons ghee, butter or oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon cumin, seeds
- 1 teaspoon turmeric, ground
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh dill, finely chopped
- 1 tablespoon fenugreek leaves, dried
Rice
- 2 cups rice, soaked for 1 hour and rinsed
- 8 cups water
- 1 tablespoon salt, for boiling the rice and will be rinsed out
- 2 tablespoons ghee, butter or oil,
- 1 tiny pinch ground saffron, dissolved in 2 tablespoons hot water
Prawns
- 1 pound prawns, shelled, cleanned, rinsed and dried
- 1/4 teaspoon turmeric, ground
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon ginger, powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Golpar (Persian hogweed), ground
- 1/2 teaspoon salt
- 2 tablespoons ghee or olive oil
- 1 fresh lime, juiced
Garnish
- 1 green onion, sliced thinly
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
Herbs
- In a medium sized frying pan, saute the onion with ghee for 15 minutes over medium heat until golden in color.
- Add garlic, cumin and turmeric and saute for an additional 2 minutes.
- Add the remaining fresh and dried herbs to the pan and saute for an additional 2 minutes to blend all the herbs and spices with the onion. Remove from the heat and set aside.
Rice
- In a large covered pot, bring 8 cups water and salt to a boil.
- Add the rinsed rice and boil on high heat uncovered for about 5-8 minutes, or until the rice has slightly softened. Drain the rice in a colander, rinse and set aside.
- Melt 2 tablespoons ghee in a non-stick pot over low heat.
- In a small bowl, mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Begin by layering a 1/3 of the partially cooked rice and a 1/3 of the herb mixture into the pot and repeat until all of the rice and herbs have been layered in the pot. Gently mix the rice and herbs to create a uniform mixture.
- Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over a medium-low to medium heat for about 45 minutes.
- 10 minutes before the rice finishes cooking begin preparing the prawns.
Prawns
- In a medium sized bowl combine the prawns with all of the spices and salt and toss to fully coat the prawns.
- In a large sized frying pan, heat the oil over medium-high heat and place the prawns in the pan and saute for about 1-2 minute on each side.
- Prawns should turn a bright red color when cooked.
- Splash the prawns with the fresh lime juice and remove from the pan.
Assembly
- Once the rice is cooked, cautiously and swiftly invert the rice out of the pot onto a large serving platter.
- Arrange the prawns decoratively on or around the rice platter and garnish with green onions and cilantro.
Thank you so much for your really easy and delicious Meygo polo. I just cook it today. Beautiful and tasty.
Wonderful! I’m so glad you gave this dish a try and that you enjoyed it!
Hello Chef Omid,
This was a very flavorful Meygoo Polo and it is a keeper.
I was wondering if the sabzi in the polo is meant to clump together in the mix? Since it was sauteed its presentation was not like our Sabzi Polo?—-Also, is the Meygoo mixed inside or only placed on top of the rice for presentation in a serving dish?
Thank you!
Hi JooJoo, I am glad you enjoyed this dish and that it is a keeper for you! As for the rice and herbs mixture: After I layer the rice and herbs in the cooking pot, I gently mix the rice and the herbs to create a more even spread (step 5). As far as the prawns go, I typically arrange them on top so that they can be seen and showcased, but I think that’s a personal preference!
Chef Omid,
I saw your notes on the additional spices… how much of each spice mentioned would you add?— would you ‘delete’ any of the spices in your original recipe to substitute these?
Also, I noted you adding ‘Rose Water’ for your TAHDIG in some other of your recipes along with oil…can you specify measurements for me? I love the idea of adding the Rose Water but wanted to make sure proportions are right.
Merci!
Chef Omid,
I saw your notes on the additional spices… how much of each spice mentioned would you add?— would you ‘delete’ any of the spices in your original recipe to substitute these?
Also, I noted you adding ‘Rose Water’ for your TAHDIG in some other of your recipes along with oil…can you specify measurements for me? I love the idea of adding the Rose Water but wanted to make sure proportions are right.
Merci!
Hello JooJoo, additional spices are completely optional and depend on your taste preferences. I like spices and tend to be playful with what and how much I use. So, I encourage you to experiment!
When I add rosewater to my tahdig, 1-2 tablespoons will suffice to build in some good aromas in the pot.
Enjoy!
Chef Omid,
Would love to have the versions of this recipe with the use of ‘Tamarind paste’ and the ‘Tomato paste’ that you mention.
Also, had a question: How do I prevent the clumping of the ‘Sabzi’ when I mix it with the parboiled rice? Seems my rice does not present with an even mix of the sabzi + rice.
The Meygoo polo and its aroma and flavor is one of my favorite recipes and would like to master it in presentation.