Persian Cuisine
Meigoo Polow
Ingredients: (4 servings)
- large shrimps, 500 grams
- basmati or long-grain rice, 500 grams
- tomato paste, 2 spoonfuls
- butter, 150 grams
- flour, one spoonful
- curry powder, 1-2 spoonfuls
- large eggs, 3-4
- parsley, 100 grams
- cooking oil
- salt
- black pepper
Directions:
Cook rice as described in the recipe for kateh. Wash shrimps, add salt and hot water and cook over medium heat for about 10 minutes. There should be about one glass of water left when shrimp is cooked. Boil eggs until hard.
Fry flour in butter over medium heat for about 5 minutes. Add tomato paste to shrimp juice and mix well. Add slowly to flour and stir while adding.
Add salt, black pepper and curry powder and cook for another 2-3 minutes. Add the sauce to shrimps and mix well. Wash parsley and cut. Serve shrimps with kateh, sliced eggs and parsley.
Roxana & Farzin Mokhtarian
Jan 2004
