| Meigo 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.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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