When preparing a pilaf we normally try to cook meat or fish (when using it) along with the rice to allow flavors to mingle. In this case the shrimp cook so quickly that it’s better to pan-fry them separately and combine with the rice at the very end. Senior food editor Andy Baraghani recommends using the highest quality basmati rice you can find (Andy lovesextra long sella basmati rice from Mihan) for a perfectly fluffy and fragrant pilaf.
Ingredients
4 Servings
Step 1
Melt ¼ cup ghee in a medium pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until deeply golden brown and starting to look lacy (this will take some time!), 15–20 minutes. Using a slotted spoon, transfer half of the onions to a plate and set aside for serving.
Step 2
添加辣椒de arbol、番茄酱、2茶匙。coriander, 1 tsp. pepper, and ½ tsp. turmeric to onions still in pot. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add rice and cook, stirring, until each grain is well coated, about 30 seconds. Add 1½ tsp. salt, pour in 2¼ cups water, and give mixture a stir to prevent any grains from sticking to bottom of pot. Bring to a boil, then reduce heat to low and cover pot. Let rice cook until water is completely absorbed and rice is tender, 16–18 minutes. Remove pot from heat and let rice sit (still covered) 15 minutes.
Step 3
While the rice is resting, toss shrimp with garlic, ginger, remaining 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric in a medium bowl. Season with salt and toss again.
Step 4
Five minutes before rice is done resting, melt remaining 2 Tbsp. ghee in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook until lightly charred around the edges, about 1 minute per side. Remove from heat.
Step 5
Uncover rice and fluff with a fork. Add shrimp and cilantro and gently fold in until evenly distributed. Transfer pilaf to a platter and top with reserved crispy onions. Serve pilaf with lime wedges for squeezing over.
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