Also known as meygoo polo, this Persian prawn styled rice recipe is flavoured with warm spices and rich tomatoes and is the perfect low carb alternative thanks to the addition of cauliflower rice.
Most people will not have heard of Meygoo Polo before, but it's a lovely dish full of colour and flavour and makes a nice change from most prawn and rice recipes.
While this dish may sound a little adventurous, this Persian prawn styled recipe is the perfect weeknight dinner that can be made in under 30 minutes with fresh, wholesome ingredients.
To make this recipe Primal friendly, I've swapped traditional rice for cauliflower rice. But don't worry, thanks to the warm spices and rich tomatoes, the rice will taste anything but cauliflower-like.
You can either make your own cauliflower rice at home by blitzing a whole cauliflower in a food processor (we love our Slender Blender Pro), or you can grab a bag of cauliflower rice at your local supermarket. Whichever you prefer.
To make this flavoursome Persian styled dish, aka Meygoo Polo, you'll need just a few ingredients:
- Cauliflower rice
- Cilantro (or parsley)
- King prawns
- Sundried tomatoes
- Warm spices: turmeric, cumin, cayenne pepper, salt & pepper.
The key to a delicious meygoo polo is to use a lot of onion and to spice it well. Traditional meygoo polo recipes call for tomato paste but I've switched things up and used sundried tomatoes for a rich, tomato flavour that compliments the prawns beautifully.
Persian Praw Styled Cauliflower Rice / Meygoo Polo
Course: Main meal
- 1 medium cauliflower, blitzed into rice
- 1 tbsp organic butter
- 1 tbsp lemon juice
- 2 small yellow onions, finely diced
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (or parsley if you cannot find)
- 450g king prawns
- 1/4 cup sundried tomatoes, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 ginger
Add half of the butter to a pan and bring to a medium heat. Add the onion and garlic and fry until golden.
Add the spices, salt & pepper and mix everything together while the spices warm-up.
Add the cauliflower rice, lemon juice and sundried tomatoes with the rest of the butter and continue to mix everything together until the rice is a lovely golden colour.
Add the king prawns and continue to mix whilst they cook - be sure not to overcook them. If you're using prawns that are already cooked, cook for a minute or two just to heat them through.
Mix in the cilantro (or parsley) and serve straight away with a wedge of lemon.