Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Dinner | Keto | Lunch | Quick
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.
- Cauliflower (1, blitzed into rice)
- Butter (1 tbsp)
- Lemon (1, juice only)
- Onion (2, finely diced)
- Garlic (4, grated)
- Fresh cilantro (1/2, chopped)
- Sundried tomatoes (1/4 cup, chopped)
- Turmeric (1 tsp)
- Cumin (1 tsp)
- Cayenne pepper (1/4 tsp)
- Ginger (1/4 tsp)
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.
Persian prawn styled cauli rice.jpg