Maygoo Polow (Persian Shrimp Rice)

Rice:
2 cups basmati rice
Salt
Water
2 tablespoons oil (for the bottom of the rice pot)
1 tablespoons butter, melted (for drizzling over the rice) (optional)
1/3 teaspoon powdered saffron dissolved in 2 tablespoons of hot water

Shrimp marinade:
2 cups of packed fresh baby shrimps (peeled, deveined with no tails)
3-4 large garlic cloves, peeled and minced
1/2 teaspoon red pepper (use more if desired)
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1 teaspoon of dried fenugreek (shanbalileh)
1 tablespoon olive oil (for marinating shrimp)
Salt to taste

Sauce:
2 sweet onions, diced
4 cloves garlic, diced
1 Tbsp olive oil

1. In a bowl, combine shrimp with minced garlic, hot pepper, ginger, fenugreek, turmeric, salt, oil and set aside for an hour.
2. Add 1 tbsp olive oil and diced onion to large saute pan. Saute until onions are golden brown. Add diced garlic and fry until the garlic smell is noticeable.
3. In a non-stick pot bring 6 cups of water to a boil. Wash rice at least three times and then and gently pour into boiling water. Bring water back to boil for about ten minutes. Test to see if rice is ready, it should be firm in the center and soft on the outside. Strain and rinse with cool water.
5. Add the marinaded shrimp to the sauteed onions and garlic for a maximum of 3 minutes.
4. Wash the pot and return to heat. Add oil to the bottom of the pot and with large spoon place rice in the pot, layering it with the shrimp mixture and building it into a pyramid shape. Make a few holes in the rice to let the steam out. Cook for about ten minutes on medium-high heat. When rice starts steaming pour a cup of water, saffron and melted butter over rice, cover, lower heat and steam for about 50 minutes.


Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ROWINGUNL.