This dish comes from the southern coast of Iran, along the Persian Gulf where fishermen returned home at dawn with baskets of fresh shrimp. Chelo Meygoo started as a simple coastal meal saffron rice on fire, shrimp cooked in minutes. Over time it moved from the fishing towns of Bandar Abbas and Bushehr to big cities like Tehran and became a well known part of Iranian cuisine.
Its flavor is honest and old. Nothing fancy just history, sea and heat
by shihab1977
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CHELO MEYGOO
#INGREDIENTS:
*800g large shrimp (16-20 count)
*3 cups aged basmati rice
*4 large ripe tomatoes
*6-8 garlic cloves
*1/2 tsp premium saffron threads
*150g butter (divided)
*4 tbsp olive oil
*3 tbsp lemon juice
*Salt, black pepper, turmeric
Never cook shrimp longer than 3 minutes total or they become rubbery. No exceptions
#METHOD:
*RICE :*
1. Soak rice 3-4 hours in salted warm water
2. Boil heavily salted water, parboil rice 6-8 min until al dente
3. Layer: potato slices in bottom (for tahdig) rice saffron water butter
4. Steam: 5 min high heat, 45-60 min low heat, 5 min medium (for crispy bottom)
*SAUCE :*
1. Steep saffron in hot water 20+ minutes
2. Grate tomatoes (discard skin)
3. Sauté garlic add tomatoes season reduce 15-20 min add saffron water
*SHRIMP :*
1. Pat shrimp completely dry
2. Hot pan, single layer
3. 90 seconds first side (don’t touch!)
4. Flip, 90 seconds second side
5. Add to warm sauce 30 seconds
Noosh-e jaan (Bon appétit in Farsi)