I recently bought some tiny shrimp and wanted to make Shrimp Rice (AKA Meigoo Polo). I took a combination of what Persian recipes there are for Meigoo Polo and made some adjustments. Many people make the dish with Kateh (a specific style rice where you don’t drain out the water…). I am sure in the future I will try variations of this dish, but for the time being here is what I cooked up
Ingredients (4 - 6 servings):
Approximately .5 lbs small shrimp
4 cups rice
2 1/2 tablespoons butter — you may melt more butter later to add to the dish, or add more at this time if you don’t want the rice to be dry
1/2 tablespoon flour
2 teaspoons tomato paste
3/4 to 1 cup heated water
1/2 teaspoon curry
garlic powder (optional)
Rinse the rice a few times until the water is clear. Then soak the rice in water (add salt to the water as well).
In a pot boil the shrimp for approximately 10 minutes. Once the shrimp is cooked drain out the water and set aside until the sauce is ready. In a sauce pan heat the butter and then add the flour and stir until an even mixture is formed (mixture is smooth). Mix the tomato paste with the heated water and then add the mixture to the sauce pan and mix well with the flour and butter mixture (again make sure mixture is smooth). Add curry, salt, pepper, and garlic powder. If you want add a bit of chopped fresh parsley, or dry parsley flakes to the sauce. Once all the ingredients are mixed into the sauce add the shrimp to the sauce and set on medium low heat.
Once the sauce is prepared and cooking, heat up water in a large pot to prepare the rice. When the water comes to a boil add in the rice you were soaking. Once the rice is ready pour the contents in a strainer to drain out the water. Add 1 tablespoon water to the pot and then add some oil and place it back on the stove top (still close to high heat). When the oil is heated pour in the rice and cover for it to steam (dam bekeshe). After about 5 minutes turn down the temperature of the stove top (close to low). Wait another 5 minutes then lift the lid off of the pot and pour in the shrimp sauce mixture and mix in with the rice a bit then place the lid back on the pot and allow to cook on low heat for an additional 30 minutes.
You can choose to add the shrimp sauce mixture at the beginning when you add the rice into the pot and allow it to prepare all at once. I wanted to make sure I get Tah-dig (crispy rice crust), so I chose to let the rice crust set first then add the sauce. Either way its your choice
If you want to add something more to the dish you can boil 3 to 4 eggs (hard boiled eggs) and then cut them up and add to the rice when you serve it.