Persian Pasta Sauce Recipes
PERSIAN STYLE SHRIMP AND RICE (MEYGOO POLO)
Try the classic combination of shrimp and rice with a Persian twist. This dish is packed with delicious and warm Middle Eastern spices! Master this recipe by watching our video and step-by-step tutorial.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
- Bring to simmer and cook until the water is almost evaporated.
- Place the lid on and cook the rice for another 5 minutes on low heat.
- Turn the heat off and leave the rice covered and untouched for 10 minutes.
- After 10 minutes, lightly fluff the rice using a fork.
- Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
- Stir in garlic and cook for a minute.
- Stir in ginger. Cook for about 2 minutes.
- Add in tomato paste, turmeric, salt and cayenne pepper. Stir well to mix the ingredients.
- Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
- In a platter, add a layer of rice and top with the shrimp and onion mix. Repeat until all the shrimp and rice is in the platter. (You can also add the rice to the shrimp and onion - as shown in the video - and mix in the pan if the pan is large enough)
- Using two forks, mix the rice and shrimp lightly.
- Serve immediately.
Nutrition Facts : ServingSize 4 servings, Calories 329 kcal, Carbohydrate 31 g, Protein 29 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 239 mg, Sodium 1960 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g
PERSIAN PASTA SAUCE
I found this recipe from a blog called Turmeric and Saffron. It was part of a macaroni tah-dig recipe. I tossed the sauce with fresh pasta instead of preparing a tah-dig.
Provided by Miss Fannie
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of oil and saute onion until translucent.
- Add garlic and saute for 2-3 minutes.
- Add turmeric, stir and continue cooking for another minute before adding beef.
- Brown beef and break into small pieces.
- Scoop out excess fat.
- Salt and pepper to taste.
- Cover and cook on medium-low heat for 20-30 minutes. ( I simmered mine for about an hour.).
Nutrition Facts : Calories 357.4, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 678.7, Carbohydrate 12, Fiber 3, Sugar 7.7, Protein 23.5
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