SAEDNEWS: Shrimp Pilaf is one of the traditional Iranian rice dishes, classified under seafood cuisine. This flavorful dish originally hails from southern provinces like Bushehr and Khuzestan, but today it is enjoyed and prepared in cities across the country due to its exceptional taste.
Shrimp rice is one of the most delicious and popular Iranian dishes, made with a wide variety of recipes. This flavorful dish is especially famous in the southern provinces of Iran, with the best shrimp rice originating from Bushehr. For a more casual preparation, shrimp rice can be made as a mixed rice dish. However, for a more elegant presentation, it’s best to cook the rice and shrimp separately. Finally, the rice is combined with saffron and barberries, the shrimp is placed on top, and the dish is ready to serve. Follow along for a complete step-by-step guide to making authentic southern Iranian shrimp rice.
500 g peeled shrimp
1 cup cooked mung beans
1 cup black raisins (for rice)
1 large onion, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
500 g chopped herbs (coriander and fenugreek)
2 tablespoons white vinegar
1 pack of tamarind
5 cups rice
Salt, pepper, turmeric, and curry powder to taste
Heat some oil in a pan over medium heat. Add the chopped onions and sauté for 5–7 minutes until soft and lightly golden. Add the garlic and sauté briefly. Then add the chopped herbs and mix well.
Soak the tamarind in a little water, strain it, and pour the tamarind water into the pan. Add salt, pepper, and turmeric, and sauté for 30 seconds. Add a little boiling water, reduce the heat, and let the mixture simmer for about an hour until the oil separates.
In a separate pot of boiling water, cook the shrimp with turmeric, salt, pepper, and white vinegar for 5–10 minutes, then drain. Add the shrimp to the herb mixture and sauté briefly so the flavors blend. Separately, sauté the raisins in a little oil and set aside.
Soak the rice in lukewarm water with a pinch of salt for a few hours. Drain and cook the rice in boiling water over medium-high heat for 7–10 minutes until the center is soft but the edges are still firm.
In a suitable pot, heat some oil over medium heat and arrange your base for the crust (bread or potatoes) at the bottom. Layer some rice, followed by a layer of shrimp mixture, sautéed raisins, and cooked mung beans. Continue layering until all ingredients are used, finishing with a top layer of rice. Use the back of a spoon to create a few holes in the rice. Cover and steam the rice. Once steaming, reduce the heat, cover with a lid, and let it cook for 20–30 minutes until fully tender.
Serve the Khuzestani shrimp rice on a platter and enjoy.
