Persian spicy prawn and rice

Geographically Persian Gulf form southern border of Iran. Therefore, seafood is a significant part of diet of inhabitants of the provinces that are located around the Persian Gulf.

Today I have made the Persian Gulf style prawn & rice. Prawn is called ‘ maygoo’ in Persian language. This is an easy dish, just make it and eat it. Spicy ( but not tooooo hot), with lovely colour and flavourful.

DSC_0374.JPG

 

Ingredients

200g Persian or basmati rice

300g prawn or shrimp

2cups coriander (cilantro), freshly chopped

1 onion, finely sliced

2 garlic cloves, grated

3tbsp tomato paste

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

½ tsp ground cinnamon

1 tsp turmeric

½ tsp ground pepper

Salt to taste

Butter or oil

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Method

Rinse prawn (shrimp) with cold water and set aside.

Wash the rice. In a non stick pot with salted water and rice add oil (butter). Bring it to a boil. Add tomato paste give a stir. Add chopped coriander. Cover the pot and simmer the rice for about 15-20 minutes on medium-low heat.

 

Meanwhile. Heat the oil (butter) in a saucepan and sauté onion until tender. Add prawn and fry it for 5 minutes. Add grated garlic and all above mentioned spices to the prawn and cook for 2 minutes. Stir frequently.

 

Sprinkle prawn mixture on rice and mix together.

Serve with salad or pickles.

 

 

کته ی میگوی جنوبی

از نظر جغرافیایی خلیج فارس مرز جنوبی ایران رو تشکیل میده و در نتیجه غذاهای دریایی در بین ساکنان استان های اطراف خلیج فارس بسیار شاخص و پرطرفدار هستند.

امروز من کته ی میگوی ادویه دا به سبک خیلج فارسی تهیه کردم.میزان ادویه های بکار رفته انعطاف پذیر هست ( یعنی اگر مایل به غذای خیلی تند هستید ادویه ی بیشتری بزنیدولی این مقداری که من زدم خیلی تند نمیشه و در عین حال خیلی طعم دارهست). تهیه ی این غذا خیلی آسونه و زمان زیادی نمیبره. برای پخت این غذا اگر ادویه ی حاضری ماهی دارید استفاده کنید ولی اگر این ادویه رو ندارید می تونید با ادویه هایی که در زیر اشاره کردم ادویه ی ماهی رو درست کنید.

مواد لازم

دویست گرم برنج ایرانی

سیصد گرم میگو

دو پیمانه گشنیز تازه و خرد شده

یک عدد پیاز درشت خلالی خرد شده

دو حبه سیر رنده شده

سه ق غ رب گوجه‌فرنگی

نصف ق چ پودر زنجبیل

نصف ق چ پودر میخک

نصف ق چ پودر هل

نصف ق چ پودر دارچین

یک ق چ زردچوبه

نصف ق چ پودر فلفل

نمک به میزان لازم

روغن مایع یا کره

طرز تهیه

میگوهاروبا آب سرد می شوریم و کنار میگذاریم.

برنج کته ای با اضافه کردن نمک و روغن (کره) میگذاریم بپزه وقتی به مرحله ی جوش خوردن رسید رب گوجه‌فرنگی و گشنیز خرد شده رو به برنج اضافه می‌کنیم و میگذاریم برنج دم بکشه.

تا کته آماده بشهپیاز خلالی شده رو در روغن یا کره تفت میدیم تا نرم بشه – میگوها رو روی پیاز می‌ریزیم و پنج دقیقه سرخ می‌کنیم . سیر رنده شده و تمام ادویه های اشاره شده در بالا رو هم روی میگوی سرخ شده می‌ریزیم و دو دقیقه تفت میدیم تا عِطر ادویه ها بلند بشه.

مخلوط میگو رو از گاز بر میداریم و روی کته ی دم کشیده می ریزم و به آرامی برنج رو با میگو مخلوط می کنیم.

کته ی میگو رو با ترشی یا سالاد سرو میکنیم.

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Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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