Persian gulf-style shrimp and herb rice

Persian gulf-style shrimp and herb rice

Maygoo polow

Mark Roper

The Indian influences on Persian Gulf cooking are obvious in this dish, which has more than a hint of heat and many more spices than you find elsewhere in Iran.


Quantity Ingredient
300g basmati rice
2 tablespoons sea salt
1 teaspoon fenugreek seeds
80ml vegetable oil
1 small onion, finely diced
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 large tomato, seeded and diced
200g peeled prawns, (tails intact)
1/3 cup finely snipped chives
1/3 cup finely shredded flat-leaf parsley leaves
1/3 cup finely shredded dill sprigs
1/3 cup finely shredded coriander leaves
40g unsalted butter, melted
2 tablespoons Saffron liquid


  1. Wash the rice thoroughly, then leave it to soak in a generous amount of lukewarm water for 30 minutes. Swish it around with your fingers every now and then to loosen the starch.
  2. Strain the rice, rinsing it again with warm water. Bring 2 litres water to a boil in a large saucepan. Add the salt and stir in the strained rice. Return the water to a rolling boil and cook, uncovered, for 5 minutes. Test the rice by pinching a grain between your fingers or by biting it. It should be soft on the outside, but still hard in the centre. Strain the rice and rinse again with warm water. Toss it several times to drain away as much of the water as you can.
  3. Meanwhile, soak the fenugreek for 10 minutes, then strain. Heat 1 tablespoon of the oil in a frying pan over a low heat. Add the onion and spices and fry gently for 5 minutes, or until the onion has softened. Add the tomato and cook for 1 minute. Add the prawns and stir them briefly in the spice mixture until they start to change colour. Remove the pan from the heat and stir in the herbs.
  4. Return the rice saucepan to a medium heat and add the remaining oil and 2 tablespoons water. As soon as the oil begins to sizzle, spoon in enough rice to cover the base of the pan in a thin layer. Scatter a layer of the prawn mixture over the rice. Continue to layer the rice and the prawn mixture, building them up into a pyramid. Use the handle of a wooden spoon to poke 5 or 6 holes down through the rice to the base of the pan to help it steam. Mix 2 tablespoons warm water with the melted butter and saffron liquid and drizzle this over the rice.
  5. Wrap the saucepan lid in a clean tea towel and cover the pan as tightly as you can.
  6. Leave the pan on a medium–high heat for a 2–3 minutes until the rice is visibly steaming – you will see puffs of steam escaping from the edges of the pan. Turn the heat down to low and leave the pan alone for 40 minutes. Resist the temptation to peek, as this releases the steam and affects the cooking time. The rice can actually sit quite happily over the lowest possible heat for another 20 minutes or so.
  7. When ready to serve, sit the saucepan in a little cold water in the sink; the sudden change in temperature creates a surge of steam that ‘shocks’ the rice and makes it shrink from the sides, which loosens the crusty bottom.
  8. To serve, invert the pan onto a warm serving platter so that the rice plops out as one glorious, golden-capped mound. Otherwise, spoon the rice into a warm serving dish and when you reach the crispy base, lift it out and drape it over the rice. It doesn’t matter in the slightest if the tah-deeg breaks. Alternatively, present it on a separate plate.
Middle Eastern
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