Ameera Aboulseoud, the US-based Alexandrian Egyptian engineer always presents several Egyptian meals. Here, she introduced an easy and tasty recipe for Iranian rice with shrimps.
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Ameera Aboulseoud[/caption]
Starting with rice:
Boil 8 cups of water, then add three cups of Basmati rice and leave the combination on high heat for 6 minutes.
After that separate, the rice from the water put it aside, and move to prepare the rest of the rice flavours.
For flavouring, the rice, get a punch of green dill, and another of coriander, alongside a chopped green onion, and a tablespoon of chopped garlic.
Next, add some salt, black pepper, dried coriander, turmeric powder, and chilli flakes. After that, mix all ingredients together.
Get a pot, add a tablespoon of oil, then add some of the flavours, and some of the rice, and repeat the process.
After that, add two tablespoons of butter, and a half cup of water. After 3 minutes, turn the heat to low, and cover the pot with a wet cloth to help the rice be cooked by steam for 45 minutes.
Moving to shrimps:
Wash the shrimps well, open them as butterflies, and season them with two tablespoons of melted butter, half a teaspoon of green coriander, half a teaspoon of sumac, half a teaspoon of garlic powder, and half a teaspoon of salt.
Get a pan, and add some oil, before turning the heat to high and placing the shrimps on their backside, after that change the sides of them until their colour turned to pink.
Finally, serve the shrimps on the surface of the rice in a tray.
And Bon Appetite
Contributed by: Rana Atef
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