SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF
Steps:
- In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.
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Jamie Griffin
[email protected]This recipe was a total disaster! The shrimp were overcooked and the rice was undercooked. I would not recommend this recipe to anyone.
Sadam Hussain
[email protected]I'm not sure what I did wrong, but my rice turned out mushy. I think I might have added too much water.
Ali Hassan Khan
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt next time.
Suhana Khatun
[email protected]I would definitely recommend this recipe to anyone who loves shrimp and rice. It's a great dish for a special occasion.
Pheliz Ampomah
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were complex and delicious.
Sheonarain Sanjiv
[email protected]I had some trouble finding preserved lemon, so I used regular lemon zest instead. It still turned out great!
ibtesam ch
[email protected]This dish was a bit too spicy for my taste, but I was able to tone it down by using less cayenne pepper. Otherwise, it was a delicious and flavorful dish.
salma mohamed
[email protected]The saffron gave the rice a beautiful color and a subtle flavor. I would definitely recommend using it if you have it on hand.
Jak Til
[email protected]I was a bit skeptical about the preserved lemon, but it really added a unique flavor to the dish. I would definitely recommend using it.
Pramod Chaudhary
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Usamakhan Usamakhan
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this dish. The flavors were well-balanced and the rice was cooked perfectly.
Sanjra sadiq
[email protected]This dish was a hit with my family! The shrimp and rice were cooked perfectly, and the saffron and preserved lemon gave it a delicious flavor.