Iranian Shrimp Rice (Meygoo Polo)
میگو پلو Meygoo PoloSay it: may-goo po-lo
Meygoo Polo is a fragrant Iranian rice dish from the coastal regions of southern Iran, especially Bushehr and the Persian Gulf. Tender shrimp are spiced and layered with saffron-infused basmati rice and a generous mix of fresh herbs. It is traditionally served at family gatherings and celebrations, offering a bright, savory taste that celebrates the region's seafood heritage. The golden saffron rice, aromatic spices, and sweet shrimp create a luxurious yet homey one-pot meal that highlights the Persian art of layered rice dishes.
Iranian Shrimp Rice (Meygoo Polo)
میگو پلو, Meygoo Polo
Pronounced may-goo po-lo
- Serves
- 4
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the basmati rice in cold water until the water runs clear, then soak in lightly salted water for 30 minutes. Drain well.
Crush the saffron threads and steep them in 2 tbsp (30 ml) hot water for 10–15 minutes until the liquid turns deep golden.
Heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Add the chopped onion and cook until soft and golden, about 8 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the tomato paste, turmeric, cumin, cinnamon, cayenne (if using), ½ tsp salt, and black pepper. Cook for 1 minute until fragrant. Add the shrimp and sauté until they turn pink and opaque, 3–4 minutes. Remove from heat and set aside.
Bring a large pot of generously salted water to a boil. Add the drained rice and parboil for 5–6 minutes until the grains are just al dente. Drain and rinse briefly with cold water.
Drizzle 2 tbsp (30 ml) oil in the bottom of the same heavy pot. Spread one-third of the rice in an even layer. Scatter half the chopped herbs over it, then drizzle with half the saffron water. Spoon half the shrimp mixture on top. Repeat with another third of rice, the remaining herbs, remaining saffron water, and remaining shrimp. Finish with the final layer of rice.
Wrap the pot lid in a clean kitchen towel and cover tightly. Cook over low heat for 25–30 minutes until the rice is fully steamed and a golden, crispy tahdig forms on the bottom.
Remove from heat and let the pot rest for 5 minutes. Gently fluff the rice with a fork to mix the layers while preserving the shrimp and herbs. Serve hot.
Regional variants
Some coastal families add a small amount of dried fenugreek leaves to the herb mix for an earthy depth. Modern adaptations occasionally include barberries or raisins for a sweet-tart contrast.
Cook's notes
- Choose large or jumbo shrimp for the best texture; they stay tender during the final steaming step.
- The towel-wrapped lid traps steam to create fluffy rice and proper tahdig; do not lift the lid during cooking.
- Adjust cayenne to your preferred spice level; southern Iranian versions often have a gentle warmth.
Serve with
Fresh herb platter (sabzi khordan), yogurt-cucumber dip (mast-o khiar), and a simple tomato-cucumber salad.
Make ahead and storage
The spiced shrimp mixture can be prepared up to 4 hours ahead and refrigerated. Reheat cooked Meygoo Polo in a covered dish at 300°F (150°C) with a splash of water.
