Irresistible Shrimp Rice with Herbs for Flavorful Family Meals

This Shrimp Rice with Herbs is a flavorful, healthy dish perfect for family meals, embodying the essence of Persian cuisine.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: Persian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice and Grains

1 cup Basmati rice You can substitute it with brown rice for a heartier option.
1 cup Brown basmati rice Enhances nutrition; you could use white rice if needed.
1 cup Quinoa Boosts fiber and protein content; replace with more rice if desired.

For the Aromatics

2 tablespoons Olive oil Can be substituted with another neutral oil like canola.
1 medium Onion Sautéed to add sweetness and depth.
3 cloves Garlic Essential for aromatic flavor.
1 medium Red bell pepper Adds sweetness and color.

For the Spices

1 teaspoon Curry powder or advieh Introduces warm, exotic flavors.
½ teaspoon Turmeric Adds color and earthiness.
½ teaspoon Ground cumin Provides warm, aromatic depth.
¼ teaspoon Ground black pepper Enhances flavor.
¼ teaspoon Red pepper flakes Adjust according to spice preference.

For the Freshness

¼ cup Cilantro Can substitute with parsley.
2 tablespoons Dill Fresh or dried herbs work well.
2 stalks Green onions Offers mild onion flavor.

For the Protein and Finish

1 pound Raw shrimp Ensure shrimp are cleaned and deveined.
1 tablespoon Lemon juice Brightens the dish.
¼ teaspoon Saffron Dissolve in hot water before adding.
1 teaspoon Fenugreek leaves Can omit or replace with maple syrup.

Equipment

pot
Skillet

Method

Step‑by‑Step Instructions

In a large pot, bring 6 cups of water to a rolling boil over high heat, then stir in a generous pinch of salt and 2 tablespoons of olive oil. Add 1 cup of brown basmati rice, reduce heat to low, cover, and simmer for 20 minutes until tender. Stir in 1 cup of quinoa and 1 cup of basmati rice, covering again to steam for an additional 20 minutes.
Heat 2 tablespoons of olive oil in a separate skillet over medium heat. Add one finely chopped onion and sauté for about 5-7 minutes, until golden brown. Incorporate 3 minced garlic cloves and 1 chopped red bell pepper, cooking for an additional 3-4 minutes.
Add 1 pound of raw shrimp to the skillet, stirring frequently. Sauté for about 3-4 minutes, until shrimp turn pink. Season with 1 teaspoon of curry powder, ½ teaspoon of turmeric, ½ teaspoon of ground cumin, and a pinch of red pepper flakes.
Layer the cooked rice and quinoa mixture with the sautéed shrimp and vegetables in a heavy-bottomed pot. Drizzle with lemon juice and saffron water. Cover and steam on low heat for 25 minutes.
Fluff the rice with a fork. Arrange shrimp on top and garnish with cilantro, dill, and green onions. Serve alongside a refreshing salad or yogurt dip.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Rinse rice and quinoa thoroughly before cooking for fluffy grains. Use frozen shrimp for convenience. Adjust spices to taste.

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