Persian Shrimp and Rice (Printable Version)

Shrimp and layered herb rice cooked with saffron and spices for a rich Persian flavor.

# Ingredients Required:

→ Grains

01 - 200 g rinsed basmati rice
02 - 90 g rinsed brown basmati rice
03 - 90 g quinoa
04 - 1 teaspoon salt

→ Oils and Seasonings

05 - 45 ml olive oil
06 - 1 tablespoon curry powder
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon turmeric
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground black pepper
11 - 1/3 teaspoon salt
12 - 1/3 teaspoon saffron powder dissolved in 30 ml hot water

→ Vegetables and Aromatics

13 - 1 large onion, chopped
14 - 4 large garlic cloves, grated
15 - 1 red bell pepper, thinly sliced

→ Herbs

16 - 15 g chopped fresh cilantro
17 - 12 g chopped dill
18 - 12 g chopped green onions
19 - 6 g chopped fenugreek leaves (or 3/4 tablespoon dried)

→ Seafood and Acids

20 - 450 g raw shrimp, cleaned and deveined
21 - 30 ml fresh lemon juice

# Guide to Cooking:

01 - Bring 780 ml water to a boil. Add 2/3 teaspoon salt and 22 ml olive oil. Incorporate brown basmati rice, reduce heat, cover, and simmer gently for 20 minutes.
02 - Add rinsed quinoa and white basmati rice to the same pot. Cover and simmer until grains are tender, approximately 20 more minutes.
03 - Heat 22 ml olive oil over medium heat in a pot. Add chopped onions and sauté for several minutes until softened.
04 - Add grated garlic and continue sautéing until onions turn light golden. Incorporate sliced red bell pepper, followed by raw shrimp, sautéing for one minute.
05 - Stir in curry powder, red pepper flakes, turmeric, cumin, black pepper, 1/3 teaspoon salt, and all chopped herbs. Sauté for 4 to 5 minutes until shrimp begin to turn pink and curl slightly. Remove shrimp and set aside.
06 - Layer the rice-quinoa mixture alternately with the sautéed onion and herb mixture in a heavy-bottom pot. Drizzle lemon juice and saffron water over the top layer. Cover tightly.
07 - Raise heat to medium-high for 5 minutes to build steam. Reduce heat to low and simmer for 25 minutes or until fully cooked and fragrant. Turn off heat once done.
08 - Transfer rice to a serving dish and arrange the cooked shrimp on top. Garnish with additional fresh herbs. Accompany with Persian tomato cucumber salad or a yogurt-based dip if desired.

# Extra Suggestions:

01 - Adjust salt and spice levels to taste. Avoid overcooking shrimp to maintain tender texture. For enhanced flavor, replace curry powder with a traditional advieh spice blend.

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