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–+ servings
Shrimp Rice with Herbs

Savory Shrimp Rice with Fresh Herbs for a Wholesome Meal

Enjoy a delightful Shrimp Rice with Herbs, a quick and healthy Persian-inspired dish packed with flavors and protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Brown Basmati Rice Rinse before cooking for optimal fluffiness.
  • 1/2 cup Quinoa Boosts protein and fiber.
  • 1 cup Basmati Rice Rinse before cooking.
For the Shrimp Mixture
  • 1 pound Raw Shrimp Deveined and peeled; jumbo shrimp preferred.
  • 2 tablespoons Olive Oil For sautéing.
  • 1 medium Onion Chopped finely.
  • 3 cloves Garlic Minced.
  • 1 medium Red Bell Pepper Diced.
For Flavoring
  • 1 tablespoon Curry Powder / Advieh Distinctive flavor.
  • 1/2 teaspoon Ground Cumin Fresh ground gives the best results.
  • to taste Salt Adjust to taste.
  • optional Red Pepper Flakes For a spicy kick.
  • to taste Ground Black Pepper Adjust according to preference.
For Freshness
  • 1/4 cup Cilantro Chopped.
  • 1/4 cup Dill Fresh preferred.
  • 2 scallions Green Onions Use both green and white parts.
  • 1 tablespoon Fenugreek Leaves Fresh or dried.
For the Finishing Touch
  • 1 tablespoon Lemon Juice Fresh juice preferred.
  • 1 tablespoon Saffron Dissolve in hot water before using.

Equipment

  • large pot
  • Sauté pan

Method
 

Step-by-Step Instructions
  1. In a large pot, bring 6 cups of water to a boil, adding 1 tablespoon of salt and olive oil. Add brown basmati rice, cover, and simmer for 30 minutes. Add quinoa and basmati rice; cook for 10 more minutes.
  2. Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add chopped onion; sauté for 5 minutes until golden. Stir in garlic and bell pepper; cook until vibrant.
  3. Add shrimp to the pan with the aromatics. Season with curry powder, ground cumin, and salt. Sauté until shrimp turn pink, about 4-5 minutes.
  4. Layer the cooked rice-quinoa mixture and shrimp mixture evenly in a pot. Drizzle with lemon juice and saffron dissolved in hot water.
  5. Cover the pot tightly and cook on medium-high heat for 5 minutes, then reduce heat to low and steam for 25 minutes.
  6. Fluff the rice gently with a fork. Serve on a platter, garnished with cilantro, dill, and green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For best results, use fresh ingredients and adjust spice levels as per taste.

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