Meygoo Polo (میگو پلو) — Persian Shrimp Pilaf

• 400 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for boiling rice; plus extra for soaking if needed)
• 24 gFine sea salt (18 g for rice water + 6 g for shrimp mixture)
• 75 mlVegetable oil (divided)
• 120 gPlain yogurt (for a tender, crisp rice crust (tahdig))
• 1 largeEgg yolk (for tahdig mixture)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 30 mlHot water (for blooming saffron)
• 250 gOnion (finely diced)
• 20 gGarlic (minced (about 5–6 cloves))
• 400 gTomatoes (grated or finely crushed (fresh), or canned crushed tomatoes)
• 30 gTomato paste (about 2 tbsp)
• 2 gGround black pepper (about 1 tsp)
• 2 gTurmeric (about 1 tsp)
• 2 gGround cumin (about 1 tsp)
• 2 gGround coriander (about 1 tsp)
• 450 gShrimp (peeled and deveined, tails optional; patted dry)
• 2 largeEggs (beaten for thin ribbons (optional but traditional in some households))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in a bowl with enough water to cover and 10 g of the salt for 30 minutes; this helps the grains elongate. Drain well and set aside while you prepare the shrimp base.

2. 2

   Bloom the saffron (if using tahdig): grind the threads, then stir into 30 ml hot water and let stand 10 minutes. In a small bowl, whisk yogurt, egg yolk, and the bloomed saffron until smooth. Set aside; this mixture will create a crisp, golden rice crust.

3. 3

   Make the tomato-onion base: heat 45 ml vegetable oil in a wide skillet over medium heat. Add diced onion and cook 10–12 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 60 seconds until fragrant, keeping the heat moderate to avoid bitterness.

4. 4

   Stir in turmeric, cumin, coriander, and black pepper for 30 seconds to toast. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly. Add grated tomatoes and 6 g salt, then simmer 10–12 minutes until thick and glossy and the oil begins to separate at the edges.

5. 5

   Add the shrimp to the skillet and fold to coat in the tomato mixture. Cook over medium heat 2–3 minutes, just until the shrimp turn pink and opaque; avoid overcooking because they will steam again with the rice. Remove from heat and spread the mixture out to cool slightly.

6. 6

   Parboil the rice: bring 2400 ml water to a rolling boil in a large pot. Add the remaining 8 g salt and the drained rice. Boil 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center. Drain in a fine colander and rinse quickly with 250 ml cool water to stop cooking.

7. 7

   Assemble for steaming: return the pot to medium heat. Add 20 ml vegetable oil. If making tahdig, spread the yogurt-saffron mixture evenly on the bottom; otherwise, add a thin layer of rice. Layer one-third of the rice, then half the shrimp-tomato mixture. Repeat, finishing with rice on top. Poke 5–6 holes to the bottom with a spoon handle for steam vents.

8. 8

   Steam the pilaf: wrap the lid with a clean towel and cover tightly. Cook 10 minutes over medium heat until you see strong steam, then reduce to low and steam 35–40 minutes. Drizzle the remaining 10 ml vegetable oil over the top during the last 10 minutes for extra sheen and separation.

9. 9

   Optional egg ribbons: while the rice steams, heat 10 ml oil in a nonstick pan over medium-low. Pour in beaten eggs, swirl into a thin layer, and cook 60–90 seconds until set. Roll, slice into thin strips, and keep covered. This adds a tender, savory accent without overpowering the shrimp.

10. 10

    Rest and serve: turn off heat and let the pot rest, covered, 10 minutes to finish setting the grains. Fluff the rice gently with a spatula, lifting from the sides. Invert the pot onto a platter to release the tahdig if using, or serve the crust separately. Top with egg ribbons if desired.