Maygoo Polow-Khuzestani - Southern Iranian Spicy Shrimp & Rice

Table of Contents

My earliest memories of nutrient involving shrimp goes dorsum to my childhood inwards the metropolis of Bandar Mah-Shahr, important the "port-city of the moon," located inwards the southwestern share of Khuzestan. I don't think much nigh how the town looked similar too what life was similar exterior of our home. However, I think unopen to of the nutrient my woman nurture made using the local shrimp, such equally the the shrimp too herb stew (ghalieh maygoo), a uncomplicated spicy sauteed shrimp dish which I brand frequently. Then at that spot were these hand notice containers inwards our kitchen filled amongst large, salted shrimps. Those shrimps wouldn't teach to endure cooked too served for nosotros liked to consume them equally a snacks; removing the heads, tails too the shells i past times i earlier eating them, which was a messy simply fun affair to produce at the time! 

Seafood is an integral utilisation of the Khuzestani cuisine. Although, Iranian cuisine inwards full general is neither hot nor spicy, many Khuzestani meals are rather hot too heavily spiced. Naturally, this varies from town to town too family to household, depending on private tastes. For instance, fifty-fifty though I grew upward amongst spicy nutrient I rarely always prepare or consume spicy or hot foods, too when a recipe calls for hot peppers I ordinarily alone utilisation a piffling flake of crimson pepper flakes for that additional zest. Therefore, if you lot prefer, add together unopen to extra cayenne pepper during marination of the shrimp. 

میگو پلو Maygoo Polow (spicy shrimp too rice) is made amongst spicy marinated shrimp too rice. I would similar to betoken out that when using shrimp (fresh or frozen) to brand certain that they don't smell, specially for this dish inwards which rice too shrimp volition endure cooking together, otherwise the odor volition ruin the dish.

Maygoo Polow - Rice amongst shrimp

Ingredients:
Serves 4

Rice:

two cups basmati rice
Salt
Water
three tablespoons crude (for the bottom of the rice pot)
1-2 tablespoons butter, melted (for drizzling over the rice) *optional
1/3 teaspoon powdered saffron dissolved inwards two tablespoons of hot water

Shrimp:

two cups of packed fresh infant shrimps
iv large garlic cloves, minced
1/2 teaspoon crimson pepper (use to a greater extent than if desired)
1/2 teaspoon turmeric
1/3 teaspoon fresh ginger, grated
1/3 teaspoon powdered cardamom *optional
1/3 teaspoon dried fenugreek
1 tablespoon olive crude (for marinating shrimp)
Lemon juice
Salt to taste

Method:

1. Wash rice amongst cool H2O too soak inwards iv cups of H2O too 2-3 tablespoons of common salt for two hours. Drain.
2. Rinse the shrimp amongst cool water, drain. 
3. In a bowl, combine the shrimp amongst minced garlic, hot pepper, ginger, fenugreek, turmeric, cardamom, salt, two tablespoons lemon juice, crude too laid aside for an hour.
4. In a non-stick pot convey half-dozen cups of H2O to a boil.  Drain rice too gently pour into boiling water. Bring H2O dorsum to a boil for nigh 10 minutes. Test to meet if rice is ready, it should endure trouble solid inwards the pump too soft on the outside. Strain too rinse amongst cool water.
5. Wash the pot too provide to heat. Add three tablespoons crude to the bottom of the pot too amongst a large spoon identify rice inwards the pot, layering it amongst the marinated shrimp too edifice it into a pyramid shape. Make a few holes inwards the rice to permit the steam out. Cook for nigh 10 minutes on medium-high heat. When rice starts steaming pour two tablespoons crude or  melted butter, 1/4 loving cup of H2O a loving cup too saffron over rice, cover, lower the estrus too steam for nigh 50 minutes. 

Serve warm on a platter amongst yogurt too pickles.

*Variation: Saute shrimp inwards 1-2 tablespoons of crude amongst a thinly sliced onion, chopped garlic too added spices too thus add together it to the rice.

Enjoy!
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