SAEDNEWS: Shrimp pilaf is one of Iran’s traditional rice-based dishes and belongs to the category of seafood cuisine. This flavorful dish originally comes from the southern provinces of the country, such as Bushehr and Khuzestan. Today, thanks to its rich taste and wide popularity, shrimp pilaf is prepared and enjoyed in cities all across Iran.
According to SAEDNEWS, Shrimp pilaf is one of Iran’s most delicious and popular dishes, prepared in many different ways. This flavorful meal is among the best-known specialties of Iran’s southern provinces, with the finest shrimp pilaf traditionally associated with Bushehr Province. Shrimp pilaf tastes even better when made as a mixed rice dish, but for a more formal presentation, the rice and shrimp can be cooked separately. In this method, the rice is later combined with saffron and barberries, then topped with the shrimp and served. Below is a complete, step-by-step guide to preparing southern-style shrimp pilaf.
500 g cleaned shrimp
1 cup cooked mung beans
1 cup black raisins (pilaf-style)
1 large onion, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
500 g finely chopped herbs (cilantro and fenugreek)
2 tablespoons white vinegar
1 packet 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 to 7 minutes until soft and translucent. Add the chopped garlic and sauté briefly. Stir in the chopped herbs and cook, mixing well, until fragrant.
Soak the tamarind in a little water, then strain the liquid and add it to the pan. Season with salt, pepper, and turmeric, and sauté for about 30 seconds. Add a small amount of boiling water, reduce the heat, and let the mixture simmer gently for about 1 hour, until cooked and the oil rises to the surface.
In a separate pot of boiling water, add the shrimp along with turmeric, salt, black pepper, and white vinegar. Boil for 5 to 10 minutes, then drain. Add the shrimp to the herb mixture and sauté briefly so the flavors blend well. In another pan, lightly fry the raisins in a little oil and set aside.
Soak the rice in lukewarm water with a little salt for a few hours. Drain, then cook the rice in boiling water over medium-high heat for about 7 to 10 minutes, until the grains are soft on the outside but still firm in the center. Drain the rice.
Pour oil into a suitable pot and heat over medium heat. Arrange your desired tahdig (bread or sliced potatoes) at the bottom. Add a layer of rice, then a layer of the shrimp mixture along with the fried raisins and cooked mung beans. Continue layering until all ingredients are used, ending with a layer of rice. Using the handle of a spoon, make a few holes in the rice. Cover the pot and allow the rice to steam. Once steam forms, reduce the heat, cover with a cloth, and let the shrimp pilaf cook for 20 to 30 minutes until fully steamed.
Transfer the Khuzestani shrimp pilaf to a serving dish and serve.
