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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Oluwatobiloba Sam
[email protected]This recipe was easy to follow and the results were amazing! The saffron and preserved lemon gave the rice pilaf a wonderful flavor. I would highly recommend this recipe.
Barbara Guffey
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the unique flavor combination of the saffron and preserved lemon. The shrimp was cooked perfectly and the rice was fluffy and flavorful. I will definitely be making this agai
Paulaaa._
[email protected]This saffron and preserved lemon scented shrimp rice pilaf was an absolute delight! The flavors were incredibly complex and well-balanced, with the saffron and preserved lemon shining through beautifully. The shrimp was cooked perfectly, and the rice