Recipe: Persian Curried Rice and Shrimp

This might be one of the most flavorful recipes we’ve ever made.

Ingredients:

1 teaspoon salt adjust as needed

3 tablespoons olive oil

1 onion large, chopped

4 cloves garlic large

1 red bell pepper thinly sliced

1 tablespoon curry powder

1 teaspoon red pepper flakes adjust to taste

½ teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon ground black pepper

1 cup cilantro chopped

½ cup dill chopped

½ cup green onions chopped

¼ cup fenugreek leaves chopped or ¾ tablespoon dried

1 pound raw shrimp cleaned and deveined

2 tablespoons lemon juice

⅓ teaspoon saffron powdered and dissolved in 2 tablespoons hot water

Directions:

RICE

1. Bring 3¼ cups water to a boil. Add ⅔ teaspoon salt and 1½ tablespoons olive oil. Add the brown rice first. Lower the heat, place a lid and let it simmer for about 20 minutes.

2. Add quinoa and white basmati rice to the same pot. Cover and let it all simmer till the grains are well done (approx. additional 20 minutes).

SHRIMP

1. Heat 1½ tablespoons olive oil at medium setting in a cooking pot. Add chopped onions and sauté few minutes.

2. Add grated garlic and continue to sauté until the onions are light golden brown. Add sliced red bell pepper and sauté. Next, add shrimp and sauté for a minute.

3. Add curry powder, red pepper flakes, turmeric, cumin, black pepper, ⅓ teaspoon salt, the herbs, and stir it all.

4. When the shrimp start changing color remove them and set it aside.

SHRIMP AND RICE

1. Place the rice-quinoa mixture with the sautéed onion-herbs mixture in several alternating layers in a heavy bottomed cooking pot. Sprinkle lemon juice and saffron water over the final layer.

2. Raise the heat to medium high for about 10 minutes and then reduce it to low setting and simmer for about 20 minutes or more until the steam builds up well. Once the rice is ready, turn off the heat.

Recipe inspiration found HERE.

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