| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 610 | 16g | 6g | 70g |
| sugars | fibre | protein | salt |
| 2g | 4g | 42g | 1.4g |
Why I Love Iranian Mahi Maygoo Polo
There’s something truly special when a dish can capture the essence of a place, and that’s exactly what happens when you take your first bite of Mahi Maygoo Polo. This Iranian recipe is a tantalizing union of succulent shrimp, aromatic herbs, and delicately seasoned Basmati rice. As someone deeply devoted to the exploration of global flavors, it’s a dish that beautifully reflects my passion for cross-cultural culinary artistry.
Infusion of Flavor in Every Grain
The beauty of this dish lies in its vibrant medley of herbs and spices. The profound influence of Persian culinary techniques, combined with subtle notes reminiscent of my own Japanese heritage, creates an unforgettable dining experience. The saffron threads, dissolved in hot water to intensify their rich, golden hue and aromatic scent, blend seamlessly with the garlic, turmeric and cumin to season the Basmati rice. It’s a flavor profile that reminds me of the meticulous preparation that goes into making sushi rice.
One chef whose work inspires me with this recipe is Samin Nosrat, who is laudable for her ability to harmonize and elevate basic ingredients in a way that transports you straight to the verdant landscapes of Iran. Her approach to traditional Iranian dishes have certainly guided my own exploration into this vibrant cuisine.
Pairs Perfectly With Seafood
Mahi Maygoo Polo incorporates shrimp, which lends a delightful variance of texture and an oceanic note to the overall flavor palette. Being from Seattle and having spent ample time in Japan, my fondness for seafood is a given and I often find new ways to incorporate it into my cooking. If you share this affection for marine bounty, this dish may very well become a staple in your kitchen too.
This recipe might remind you of jambalaya or a seafood paella due the similar composition and method of stirring in the rice, herbs, and seafood together. It pairs wonderfully well with grilled vegetables or a simple salad dressed in a light vinaigrette. The bright flavors play off each other in a delightful symphony, making Mahi Maygoo Polo the perfect centerpiece for your next dinner party or family gathering.
What You’ll Need
- 2 cups Basmati Rice
- 1 lb Shrimp, peeled and deveined
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1/2 cup Fresh Cilantro, finely chopped
- 1/2 cup Fresh Parsley, finely chopped
- 1/2 cup Fresh Dill, finely chopped
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Saffron threads, dissolved in 2 tablespoons hot water
- 1/4 teaspoon Cumin
- 1 tablespoon Lemon Juice
- Salt and Pepper to taste
- 3 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 cups Water
Method
Step One
Begin by rinsing the Basmati rice under cold water until the water runs clear. This removes the starch and prevents the rice from becoming sticky. Set the rice aside to drain.
Step Two
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the finely chopped onion to the skillet and sauté until it becomes translucent and starts to brown. Mix in the minced garlic and cook for another minute.
Step Three
Add the shrimp to the skillet and cook until they turn pink, which should take about 2-3 minutes. Season with salt, pepper, turmeric, and cumin. Stir in the lemon juice and remove the skillet from heat.
Step Four
In another large pot, bring 2 cups of water to a boil. Once the water is boiling, add the drained rice and cook until it is half-cooked, about 5 minutes. Drain the rice and return it to the pot.
Step Five
Combine the finely chopped cilantro, parsley, and dill in a bowl. Layer the half-cooked rice and the herb mixture in the pot, starting and ending with a layer of rice. Dot the top layer with butter and pour the saffron water over the top.
Step Six
Reduce heat to very low and cover the pot with a tight-fitting lid. Cook for about 30-40 minutes, until the rice is tender and a crispy crust has formed on the bottom.
Step Seven
When the rice is done, carefully flip it onto a serving platter so that the crispy crust is on top. Serve the rice with the shrimp mixture on top and enjoy your Mahi Maygoo Polo!
