Persian Shrimp Rice with Herbs, Saffron, and Quinoa
By Olivia Hayes
This 75-minute Persian shrimp rice makes a substantial family dinner with rice, quinoa, and fragrant onion-herb shrimp. Fluffy basmati remains the dominant texture, while saffron water, lemon juice, cilantro, dill, and fenugreek give Meygoo Polo its spiced, herbal character.
White basmati, brown basmati, and quinoa cook together with salt and olive oil, bringing whole grains into a dish that still emphasizes long, separate rice grains. The shrimp cooks with onion, garlic, red bell pepper, curry powder, red pepper flakes, turmeric, cumin, black pepper, and chopped herbs. The shrimp is removed before assembly, then returned as a topping after the rice steams.
Look for onions that are light golden brown and shrimp that have started changing color and curled slightly. The rice should be fluffy, hold its shape, and not seem wet before it is layered with the onion-herb mixture. Overcooking the shrimp is the main problem to avoid, so take it out once it has had a total of four to five minutes in the pot.
Serve the rice with Persian tomato cucumber salad, Persian yogurt dip with shallots, pickles, or pickled olives. The article notes that the vegetable cutting, shrimp peeling, rice and quinoa, or onion-herb mixture can be prepared ahead. For reheating frozen rice, use a sprinkle of water and add thawed shrimp during the final two minutes.
Why you'll love this recipe
- Feeds a family in one planned 75-minute cook because the rice, quinoa, vegetables, herbs, and shrimp are assembled into one substantial main dish.
- Uses familiar grocery-store staples such as rice, quinoa, onion, bell pepper, shrimp, and dried spices, so the ingredient list stays practical for dinner.
- Cuts last-minute pressure because vegetables can be chopped and shrimp can be peeled ahead, leaving the cooking pot work more manageable when dinner starts.
- Keeps the shrimp tender by removing it before the final steam, preventing the shellfish from continuing to cook while the layered rice finishes.
- Builds flavor without extra sauces because curry powder, turmeric, cumin, pepper flakes, lemon juice, saffron, and four herbs season the rice directly.
- Offers flexible grain timing because the white rice, brown rice, and quinoa can be cooked separately when package directions do not align.
Ingredients
- •1 cup basmati rice (rinsed, or brown rice)
- •0.5 cup brown basmati rice (rinsed, or white rice)
- •0.5 cup quinoa (or rice)
- •1 tsp salt (adjust as needed)
- •3 tbsp olive oil
- •1 onion (large, chopped)
- •4 cloves garlic (large)
- •1 red bell pepper (thinly sliced)
- •1 tbsp curry powder (or advieh (Persian spice blend))
- •1 tsp red pepper flakes (adjust to taste)
- •0.5 tsp turmeric
- •0.5 tsp ground cumin
- •0.5 tsp ground black pepper
- •1 cup cilantro (chopped)
- •0.5 cup dill (chopped)
- •0.5 cup green onions (chopped)
- •0.25 cup fenugreek leaves (chopped, or 3/4 tablespoon dried)
- •1 lb raw shrimp (cleaned and deveined)
- •2 tbsp lemon juice
- •0.33 tsp saffron (powdered and dissolved in 2 tablespoons hot water)
- •3.25 cups water (for cooking the rice and quinoa)
Instructions
- 1
Bring 3 1/4 cups water to a boil.
- 2
Add 2/3 teaspoon salt and 1 1/2 tablespoons olive oil.
- 3
Add the brown rice first.
- 4
Lower the heat, cover, and simmer for about 20 minutes.
- 5
Add the quinoa and white basmati rice to the same pot.
- 6
Cover and simmer until the grains are well done, about 20 minutes more.
- 7
Heat 1 1/2 tablespoons olive oil at medium setting in a cooking pot.
- 8
Add the chopped onion and sauté for a few minutes.
- 9
Add the grated garlic and sauté until the onions are light golden brown.
- 10
Add the sliced red bell pepper and sauté.
- 11
Add the shrimp and sauté for 1 minute.
- 12
Add the curry powder, red pepper flakes, turmeric, cumin, black pepper, 1/3 teaspoon salt, and herbs, then stir.
- 13
Cook for a total of 4 to 5 minutes, until the shrimp starts changing color and curls slightly.
- 14
Remove the shrimp and set it aside.
- 15
Layer the rice-quinoa mixture and sautéed onion-herb mixture in several alternating layers in a heavy-bottomed cooking pot.
- 16
Sprinkle the lemon juice and saffron water over the final layer.
- 17
Cover with a lid.
- 18
Raise the heat to medium-high for about 5 minutes.
- 19
Reduce the heat to low and simmer for about 25 minutes or more, until steam builds up well.
- 20
Turn off the heat once the rice is ready.
- 21
Gently transfer the rice to a serving dish and arrange the shrimp over it.
- 22
Garnish with fresh herbs.
- 23
Serve with Persian tomato cucumber salad or Persian yogurt dip with shallots, pickles, or pickled olives.
- 24
For the alternative separate-grain method, bring 3/4 cup water to a rolling boil in a saucepan.
- 25
Add 1/8 teaspoon salt and 1/2 tablespoon olive oil.
- 26
Add 1/2 cup brown basmati rice, stir, and bring it to a boil.
- 27
Lower the heat, cover, and cook until the water is absorbed, about 30 to 40 minutes.
- 28
Bring 1 cup water to a rolling boil in a saucepan.
- 29
Add 1/8 teaspoon salt and 1/4 tablespoon olive oil.
- 30
Add 1/2 cup quinoa, stir, and bring it to a boil.
- 31
Lower the heat, cover, and cook until the water is absorbed, about 20 minutes.
- 32
Bring 3 1/2 cups water and 3/4 tablespoon salt to a boil in a cooking pot.
- 33
Add the white basmati rice and boil at medium-high to high heat for 5 to 6 minutes, until the grains are soft.
- 34
Stir the rice while it cooks.
- 35
Drain the rice well in a colander and set it aside.
- 36
Layer the separately cooked rice and quinoa with the sautéed onion-herb mixture, then complete the assembly and steaming process.
FAQ
Nutrition (per serving)
Calories
294
Protein
17g
Fat
7g
Carbs
39g
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