Meygoo Polo Bandari – Shrimp Rice with Fresh Herbs میگو پلو brings together all the flavors of Bandar Abbas, Bushehr, and Khuzestan in the south of Persia. In Farsi, Meygoo means shrimp and Polo means rice – so quite simply, it’s shrimp with rice.

The cuisine of southern Iran, along the Persian Gulf, is colorful, diverse, and influenced by many cultures. Traders and travelers from India, Africa, and Arabia all came to this region and left their unique cultural footprints behind.

Meygoo Polo, also known as Havari Polo, is a true classic of southern Persian cooking and, for me, one of the most delicious rice dishes in Iran. Firm, juicy shrimp, fresh herbs, and warm oriental spices are layered between fragrant basmati rice – creating a dish that is both comforting and full of exotic flavors.

FISH AND SEAFOOD IN PERSIAN CUISINE

Fish and seafood play an important role in Persian cooking, especially in the north by the Caspian Sea and in the south along the Persian Gulf.

One of the most popular winter destinations for Iranians is Bandar Abbas, where the weather stays pleasantly warm with temperatures around 25 to 28 °C. In summer, however, the heat can climb up to 45 °C, and the air becomes heavy and humid. Whenever we traveled to the coast, we couldn’t resist eating fresh fish – because nowhere does it taste as good as right by the sea. A stroll through the local fish market is a must if you want to pick up the freshest catch and prepare it at home.

If you enjoy fish and seafood, I have plenty of recipes for you to explore. Try Sabzi Polo ba Mahi – herb rice with a golden saffron crust, Valak Polo ba Mahi – wild garlic rice with marinated salmon, or Ghalieh Meygoo – Persian Shrimp in a Tamarind and Cilantro Sauce

You’ll also find some non-Persian seafood dishes on the blog, like king prawns with spaghetti aglio e olio or hot pot – an Asian fondue in vegetable broth. And if you’re simply a rice lover, you’ll discover a whole collection of rice recipes waiting for you.

SHRIMP IN TEB-E SONATI – TRADITIONAL PERSIAN MEDICINE

In Teb-e Sonati, the traditional Persian system of medicine, shrimp are considered a warm and moist food. They are packed with protein, making them the perfect fuel for both the brain and the muscles.

Shrimp are also rich in vitamins A, B, C, D, and E, and provide important minerals such as calcium, magnesium, potassium, and phosphorus. On top of that, they are full of healthy omega-3 fats, which support heart and brain health.

For breastfeeding mothers, shrimp are especially beneficial because they supply valuable iodine, which also plays a key role in keeping the thyroid functioning well. With their extremely low fat content, shrimp can even support weight loss. Their protein keeps you feeling full for longer, too. The only downside is their naturally high cholesterol, so people with elevated blood lipid levels should enjoy them only occasionally.

When buying shrimp, it’s best to choose natural, wild-caught, or sustainably farmed ones. Cold-water shrimp are usually of higher quality and taste much better, and they’re also healthier. Always look for the MSC seal (Marine Stewardship Council), which guarantees sustainable fishing and lower levels of harmful substances compared to cheap mass-market products.

INGREDIENTS FOR MEYGOO POLO BANDARI

INGREDIENTS BREWED SAFFRON

1 tsp saffron threads*

50 ml hot water

INGREDIENTS MARINADE

500 g shrimp

20 ml brewed saffron

1 onion, grated

Juice of 1 lemon

Salt and pepper

INGREDIENTS RICE

400 g basmati rice*

1 tsp salt

INGREDIENTS HERB MIXTURE

100 g fresh coriander

100 g fresh parsley

OTHER INGREDIENTS

1 onion

3 garlic cloves

1 tsp turmeric*

1 tsp cumin*

1 tbsp dried fenugreek leaves*

1 tsp tomato paste

Salt and pepper

INGREDIENTS TAHDIG (crispy bottom crust)

1 large potato, sliced

10 ml brewed saffron

10 ml ghee*

INGREDIENTS TO DRIZZLE OVER THE RICE

25 g ghee* and 10 ml oil

the rest of the brewed saffron

HOW TO PREPARE MEYGOO POLO BANDARI

STEP 1 – BREW THE SAFFRON

Grind the saffron threads in a mortar until fine. Pour over 50 ml of hot water and cover the mortar with a small plate to keep the aromas.

STEP 2 – MARINATE THE SHRIMP

Clean the shrimp and remove the vein. Grate the onion and squeeze the lemon. Mix the shrimp with onion, lemon juice, use only 20 ml of the brewed saffron (keep the rest for later), plus salt and pepper. Cover and let marinate in the fridge for about 4–5 hours.

STEP 3 – PREPARE THE RICE

Rinse the basmati rice several times until the water runs clear – this removes excess starch and keeps the grains fluffy. Soak the rice in lukewarm salted water (1 tsp salt) for about 2 hours, then drain in a sieve.

Bring a large pot of water to a boil, add the rice, and cook for 5–7 minutes until the grains are just al dente. Drain the rice under cold water to stop the cooking process and set aside.

STEP 4 – PREPARE THE HERBS

Wash the herbs, dry them thoroughly, and chop finely. Set aside 2 tablespoons each for later.

STEP 5 – COOK THE SAFFRON SHRIMP

Dice the onion and sauté in a little oil until translucent. Press in the garlic. Add turmeric, cumin, fenugreek leaves, tomato paste, 2 tablespoons of the chopped herbs, salt, and pepper. Mix everything well. Add the marinated shrimp with all their juices and cook for 3–5 minutes. Remove from the heat.

STEP 6 – PREPARE THE TAHDIG

Pour the brewed saffron with ghee or oil in your pot* or rice cooker*. Peel the potato, slice it, and spread the slices evenly on the bottom – this will form the crispy tahdig crust.

STEP 7 – LAYER THE RICE

Now begin layering:

A layer of drained and precooked rice

Next a layer of herbs

A layer of shrimp mixture

Repeat until everything is used up, finishing with a layer of rice on top.

STEP 8 – PREPARE GHEE-OIL-SAFFRON MIXTURE

Warm the ghee–oil mixture and mix with the remaining brewed saffron.

Drizzle over the rice.

Use the handle of a wooden spoon to poke five holes all the way down to the bottom of the pot – this allows the steam to rise and cook the rice evenly.

Rice cooker method: Set the cooker to Crispy mode and let the rice steam for about 45 minutes.

Stovetop method: Cover the lid with a clean kitchen towel (to catch the steam and prevent it from dripping back onto the rice). Place the lid tightly on the pot and cook on low heat until the rice is fluffy and the bottom turns golden and crispy.

STEP 9 – FLIP YOUR RICE

Once your Meygoo Polo is ready, it’s time for the best part – revealing the crispy tahdig! Gently loosen the sides of the rice with a spatula. Place a large serving platter over the pot, hold it firmly with both hands, and quickly flip the pot upside down. If done in one confident move, the rice will come out as a beautiful golden dome with the shrimp, herbs, and fluffy basmati inside – and the crispy potato crust on the outside.

If you prefer, you can also serve the tahdig separately. Simply spoon the rice with shrimp and herbs onto a large platter and then lift the tahdig out carefully and place it on a small plate. This way everyone at the table can admire the crust and help themselves.

STEP 10 – GARNISH & SERVE MEYGOO POLO

For a beautiful presentation, spoon a little saffron-infused rice on top of your dish for extra color and aroma. Sprinkle with a few fresh herbs like coriander or parsley for a fresh green touch.

Meygoo Polo is best enjoyed family-style, placed in the center of the table so everyone can admire the layers and the golden tahdig.

SERVE IT WITH

A crisp salad of fresh herbs and vegetables
Yogurt with cucumber and mint (Mast-o Khiar)
Or simply wedges of lemon to squeeze over the shrimp for brightness
This dish is perfect for sharing – colorful, fragrant, and full of the flavors of southern Persia.

Befarmayid

Susan

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Meygoo Polo Bandari – Shrimp Rice with Fresh Herbs میگو پلو

Meygoo Polo, also known as Havari Polo, is a true classic of southern Persian cooking.

Course Main Dish, Rice Cooker Recipes, rice dishes, Rice Recipe, Shrimp

Cuisine Bandari, persian cuisine, Persian Food

Keyword Meygoo Polo Bandari – Shrimp Rice with Fresh Herbs میگو پلو

Servings 4 people

Author Labsalliebe

Ingredients

INGREDIENTS FOR MEYGOO POLO BANDARI

INGREDIENTS BREWED SAFFRON

• 1 tsp saffron threads
• 50 ml hot water

INGREDIENTS MARINADE

• 500 g shrimp
• 20 ml brewed saffron
• 1 onion grated
• 1 lemon Juice of
• Salt and pepper

INGREDIENTS RICE

• 400 g basmati rice
• 1 tsp salt

INGREDIENTS HERB MIXTURE

• 100 g coriander fresh
• 100 g parsley fresh

OTHER INGREDIENTS

• 1 onion
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp dried fenugreek leaves
• 1 tsp tomato paste
• Salt and pepper

INGREDIENTS TAHDIG (crispy bottom crust)

• 1 large potato sliced
• 10 ml brewed saffron
• 10 ml ghee

INGREDIENTS TO DRIZZLE OVER THE RICE

• 25 g ghee and 10 ml oil
• The rest of brewed saffron

Instructions

HOW TO PREPARE MEYGOO POLO BANDARI

STEP 1 – BREW THE SAFFRON

1. Grind the saffron threads in a mortar until fine.

2. Pour over 50 ml of hot water and cover the mortar with a small plate to keep the aromas.

STEP 2 – MARINATE THE SHRIMP

1. Clean the shrimp and remove the vein.

2. Grate the onion and squeeze the lemon.

3. Mix the shrimp with onion, lemon juice, use only 20 ml of the brewed saffron (keep the rest for later), plus salt and pepper.

4. Cover and let marinate in the fridge for about 4–5 hours.

STEP 3 – PREPARE THE RICE

1. Rinse the basmati rice several times until the water runs clear – this removes excess starch and keeps the grains fluffy.

2. Soak the rice in lukewarm salted water (1 tsp salt) for about 2 hours, then drain in a sieve.

3. Bring a large pot of water to a boil, add the rice, and cook for 5–7 minutes until the grains are just al dente.

4. Drain the rice under cold water to stop the cooking process and set aside.

STEP 4 – PREPARE THE HERBS

1. Wash the herbs, dry them thoroughly, and chop finely.

2. Set aside 2 tablespoons each for later.

STEP 5 – COOK THE SAFFRON SHRIMP

1. Dice the onion and sauté in a little oil until translucent.

2. Press in the garlic.

3. Add turmeric, cumin, fenugreek leaves, tomato paste, 2 tablespoons of the chopped herbs, salt, and pepper. Mix everything well.

4. Add the marinated shrimp with all their juices and cook for 3–5 minutes. Remove from the heat.

STEP 6 – PREPARE THE TAHDIG

1. Pour the brewed saffron with ghee or oil in your pot or rice cooker.

2. Peel the potato, slice it, and spread the slices evenly on the bottom – this will form the crispy tahdig crust.

STEP 7 – LAYER THE RICE

1. Now begin layering:

2. A layer of drained and precooked rice

3. A layer of herbs
4. A layer of shrimp mixture

5. Repeat until everything is used up, finishing with a layer of rice on top.

STEP 8 - PREPARE GHEE-OIL-SAFFRON MIXTURE

1. Warm the ghee–oil mixture and mix with the remaining brewed saffron.

2. Drizzle over the rice.

3. Use the handle of a wooden spoon to poke five holes all the way down to the bottom of the pot – this allows the steam to rise and cook the rice evenly.

RICE COOKER METHOD

1. Set the cooker to Crispy mode and let the rice steam for about 45 minutes.

OR STOVETOP METHOD

1. Cover the lid with a clean kitchen towel (to catch the steam and prevent it from dripping back onto the rice).

2. Place the lid tightly on the pot and cook on low heat until the rice is fluffy and the bottom turns golden and crispy.

STEP 9 - FLIP YOUR RICE 

1. Once your Meygoo Polo is ready, it’s time for the best part – revealing the crispy tahdig! Gently loosen the sides of the rice with a spatula.

2. Place a large serving platter over the pot, hold it firmly with both hands, and quickly flip the pot upside down. If done in one confident move, the rice will come out as a beautiful golden dome with the shrimp, herbs, and fluffy basmati inside – and the crispy potato crust on the outside.

3. If you prefer, you can also serve the tahdig separately.

4. Simply spoon the rice with shrimp and herbs onto a large platter and then lift the tahdig out carefully and place it on a small plate. This way everyone at the table can admire the crust and help themselves.

STEP 10 – GARNISH & SERVE MEYGOO POLO

1. For a beautiful presentation, spoon a little saffron-infused rice on top of your dish for extra color and aroma.

2. Sprinkle with a few fresh herbs like coriander or parsley for a fresh green touch.

Recipe Notes

Meygoo Polo is best enjoyed family-style, placed in the center of the table so everyone can admire the layers and the golden tahdig.

Serve it with:

A crisp salad of fresh herbs and vegetables.

Yogurt with cucumber and mint (Mast-o Khiar)

Or simply wedges of lemon to squeeze over the shrimp for brightness.

 

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