This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually sautéed or boiled separately, typically along with onions, garlic, and spices.
The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with sautéed shrimps. Meygoo polo is usually associated with southern parts of the country.
MAIN INGREDIENTS
Shark pudding is a traditional dish originating from the province of Hormozgan. The dish is usually made with a combination of shark meat, tomato paste, turmeric, salt, pepper, oil, and vegetables such as onions and garlic. The onions and garlic are sautéed in oil with pieces of shark meat that have been rubbed with turmeric.
The mixture is seasoned with salt and pepper, and the tomato paste is then added to the mixture. The dish is cooked for a few minutes, and it’s often garnished with roasted onion rings on top before serving. It’s recommended to serve it with rice.
MAIN INGREDIENTS
Tah andaz is a traditional dish that’s popular in the south of the country and the province of Bushehr. The dish is usually made with a combination of fish (such as shurideh), rice, onions, garlic, coriander, fenugreek, dill, tamarind, black-eyed peas, salt, pepper, turmeric, and flour.
The fish is cleaned, washed, and a cut is made lengthwise so that it can be stuffed. The beans are cooked, mixed with roasted onions and garlic, chopped vegetables, tamarind, and spices. The mixture is stuffed into the fish, and the incision is sewn with a thread.
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