Name: Rice with Shrimp and Fresh Herbs, Persian Gulf-Style (Maygu polow)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Makes: 6 servings
Cuisine: Iranian
Ingredients: 1 cup (150 g) currants; 1 tablespoon ground cardamom; 3 cups (250 g) fresh chopped cilantro; 1 cup (85 g) fresh chopped dill; 2 cups (200 g) fresh chopped spring onions; 2 teaspoons turmeric; 3 tablespoons dried fenugreek or ½ cup (40 g) fresh chopped fenugreek; 8 cloves garlic, peeled and sliced; 2 tablespoons oil, butter, or ghee*; 1 cup (240 ml) oil, melted butter, or ghee*; 1 teaspoon lime powder or lime zest; ½ teaspoon turmeric; 1 cup (150 g) fried onion; ½ teaspoon sea salt; 2 teaspoons red pepper flakes; 1 tablespoon ground coriander; ½ teaspoon ground cardamom; 1 pound (450 g) raw shrimp, butterflied, or 1 pound (450 g) white fish fillets, 4-inch/10cm lengths; 3 cups (600 g) basmati rice; 2 tablespoons ground cumin; ½ teaspoon freshly ground pepper; 2 teaspoons sea salt; ½ teaspoon ground coriander; 1 tablespoon fresh chopped cilantro

Preparation info

Makes:
6
servings

Difficulty
Medium
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Rice

3 cups (600 g) basmati rice
8 cloves garlic, peeled and sl

Method

Pick over and wash the rice 5 times in warm water and drain. In a large, non-stick pot, bring 8 cups water and 2 tablespoons salt to a boil.
Pour the rice into the pot. Boil briskly for 6 to 10 minutes, stirring gently with a wooden spoon to loosen any stuck grains. Bite a few grains. If rice feels soft and all of it has risen to the surface, it is ready to be