Meygoo Polo (میگو پلو) — Persian Saffron Shrimp Rice

• 360 gBasmati rice (about 2 cups; rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling the rice)
• 24 gFine sea salt (about 4 tsp; divided (for rice water and shrimp))
• 0.25 tspSaffron threads (ground and bloomed)
• 45 mlHot water (3 tbsp, for blooming saffron)
• 60 mlOlive oil (4 tbsp, divided)
• 200 gOnion (1 large, finely diced)
• 18 gGarlic (5–6 cloves, minced)
• 2 tspGround turmeric
• 1 tspGround black pepper (freshly ground)
• 500 gShrimp (raw, peeled and deveined; tails optional; patted dry)
• 25 gFresh cilantro (finely chopped (or use flat-leaf parsley))
• 30 gUnsalted butter (2 tbsp, for finishing and aroma (optional but traditional in many homes))

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until mostly clear. Cover with plenty of cool water and soak 30 minutes at room temperature, then drain. Meanwhile, grind the saffron to a powder and stir with 3 tbsp hot water; cover and let bloom 10 minutes for maximum color and aroma.

2. 2

   Bring 2.4 liters water to a rolling boil in a large pot. Add 3 tsp (about 18 g) of the salt, then add the drained rice. Boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking.

3. 3

   Heat 2 tbsp olive oil in a wide skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 60–90 seconds until fragrant. Stir in turmeric and black pepper for 30 seconds to toast the spices without burning.

4. 4

   Increase heat to medium-high and add the shrimp in a single layer. Sprinkle with the remaining 1 tsp salt (about 6 g). Cook 2 minutes, then flip and cook 1–2 minutes more, just until opaque and curled; avoid overcooking. Stir in the chopped cilantro and 1 tbsp of the bloomed saffron water; remove from heat.

5. 5

   In a nonstick or heavy pot (about 20–24 cm), heat the remaining 2 tbsp olive oil over medium. Add 2–3 tbsp rice and press to form a thin base. Layer in half the remaining rice, then spread the shrimp mixture over it. Top with the rest of the rice, mounding slightly to encourage steaming.

6. 6

   Use the handle of a spoon to poke 5–6 holes down through the rice for steam vents. Drizzle the remaining saffron water over the top. Dot with butter (if using) and drizzle 4 tbsp water around the edges. Cover with a lid wrapped in a clean towel and steam 10 minutes on medium heat.

7. 7

   Reduce heat to low and continue steaming 35–40 minutes until the rice is fully tender and aromatic and a crisp crust forms at the bottom. Turn off heat and rest, covered, 10 minutes. Gently fluff, keeping shrimp pieces intact, and serve with some saffron-tinted rice spooned over the top.