Persian Rice and Shrimp with Free Printable

"Persian shrimp and rice is a traditional recipe from the south of Iran, which borders the Persian Gulf. The shrimp is seasoned with ginger, garlic, turmeric, and tomato paste, then served on a comforting bed of basmati rice. Basmati, with its fluffy, individual grains, is the preferred rice in Persian cuisine."

- Chef JJ Johnson

Welcome to our kitchen! We've got a Persian rice and shrimp dish to share with you that is so quick and simple, it'll leave you in high spirits!

It seems like everyone is on the go these days and, dude, it's nice having an easy, delicious home-cooked meal that also looks and tastes the part.

Whether you're chasing after your rabbit or just trying to hit the lanes, this Persian shrimp and rice dish really ties the evening together.

Learn more about cooking with kids.

If you enjoy this recipe, you won't want to miss Chef JJ's jollof rice, rice and peas,  Cuban rice and beans, Afro-Asian-American gumbo, Costa Rican beans and rice, oxtails, and an African Mother sauce as well as kala, veggie gumbo, and sambusas.

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

The Simple Art of Rice

This Persian-style shrimp and rice recipe comes from The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson with Danica Novgorodoff.

There's so much to appreciate about this cookbook and, in my opinion, that's exactly where its power lies. It's a complete resource, beginning with the basics of rice cookery before comfortably carrying you around the world and through every meal just as you'd expect with the guidance of a personal chef.

No prior knowledge is required in order to get started with The Simple Art of Rice and Danica Novgorodoff's illustrations are enticing to all ages.

No matter the size of your table or the curiosity of your palate, there's a recipe in this cookbook just waiting for you to fall in love with it. It's the complete package.

We first came across JJ Johnson's work in Black Food: Stories, Art, and Recipes from Across the African Diaspora. His recipe for jollof rice with beans was approachable, fun for us to make at home, and delicious.

Since that time, we've followed JJ's work and made many dishes from Between Harlem and Heaven, including a couple of oxtail dishes, Afro-Asian-American gumbo, and an African Mother sauce the kids get excited for.

Chef JJ is a James Beard Award-winning chef and founder of FIELDTRIP where 'Rice is Culture', as well as host of Just Eats on Cleo TV.

You can also stop by our shop to see more Family & Kids' Cooking Resources.

Learn more about allergies and your family.

Free Cooking Course for Families

Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world, including JJ Johnson, and participate in the quality practical life experiences Montessori education is known for.

What Rice to Use for Persian Rice & Shrimp

As Chef JJ mentioned, basmati is the preferred rice of Persian cuisine. Lotus Foods has a variety of delicious rice and rice noodles options for you to explore, including Regenerative Organic White Basmati Rice.

From Lotus Foods:

One of the few authentic traditional basmati varieties still in production, our heirloom basmati is grown on family farms in Northern India. Its exceptional aroma, flavor and texture are what made basmati one of the most beloved rices in the world. It cooks up soft and fluffy in just 20 minutes, and is perfect in pilafs, curries, salads, stir-fries, and more.
Our Basmati Rice is the first Regenerative Organic Certified® (ROC® Gold) Rice. This rigorous new standard promotes farming that enriches rather than degrades soil and values animals and workers.

- Lotus Foods

What Shrimp to Use for Persian Rice & Shrimp

Use what's local or accessible to you.

Large shrimp that are peeled and deveined will make for a quick meal on a busy night. I like to keep some peeled and deveined shrimp in the freezer for that purpose. Take the tails off or keep them on - chef's preference.

Have some extra time to eat and learn? Check out this Aussie BBQ prawns recipe for a quick kid-friendly tip on how to devein shrimp (or prawns).

When to Serve Persian Rice and Shrimp

This shrimp and rice dish is light and quick. If your calendar is full and you like to feel light on your feet, this is the dish for you. Get it all done with this healthy and flavorful meal guiding you to the finish.

Ancient Persian Empire

Want to dive into history and explore ancient civilizations?

Curiositree Human World: A Visual History of Humankind has timelines, maps, and charts that cover a variety of topics related to ancient civilizations, including Ancient Persia.

Montessorikiwi's Ancient Civilizations Bundle is a grab-and-go resource with hands-on materials for exploring Ancient Egypt, Ancient Persia, and Ancient China.

Get 16% off your purchase from Montessorikiwi here.

How to Cook Persian Rice and Shrimp

Ingredients

• basmati rice - we like this regenerative organic white basmati rice from Lotus Foods.
• water
• oil - this recipe calls for extra-virgin olive oil, but you can use what you have on hand
• Kosher salt - preferably Diamond Crystal but you can use what you have on hand
• onions - grab the yellow onions for this Persian rice and shrimp dish
• garlic
• ginger
• shrimp - preferably large shrimp, peeled and deveined. If you want to remove the tails, go for it. My kids like to pull the tails off while they're eating. It makes them feel more connected to the food.
• tomato paste
• turmeric
• cayenne
• cilantro - fresh cilantro is best, but use what you have on hand
• lemon juice - lemon juice or lemon wedges will work well for this recipe

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Santoku Knife
• Kitchen Scale
• Fine-Mesh Strainer
• Box Grater or Microplane
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Dutch Oven 
• Saucier or medium saucepan
• Learning Tower as needed

1. Weigh the Basmati Rice

Wash your hands with soap and water. Use a bowl and kitchen scale to measure the basmati rice needed for this shrimp and rice dish.

2. Wash the Rice

Transfer the rice to a fine-mesh strainer. Place the strainer over a bowl that's been placed in the sink. Turn the sink on and allow cool water to fill the bowl, covering the rice.

Turn off the water and use your hand to stir the rice around. The water will become cloudy. Pick up the strainer and empty the bowl.

Continue the process of filling the bowl and stirring the rice until the water is no longer cloudy. The number of times depends on the rice.

When finished, pick up the strainer and shake off any excess water.

Get a free tutorial with pics for washing rice.

3. Soak the Rice

Place the strainer back over the empty bowl and fill with cool water. Let the rice soak for 30 minutes.

When finished, drain the rice and transfer it to a large Dutch oven or pot.

4. Cook the Rice

Use a measuring cup to add the water to the Dutch oven with rice. Add half of the oil and some salt using measuring spoons.

We've found we have more control over the outcome of the oil measurement when using a prep bowl or mise en place as an intermediary step.

When we add oil straight to the Dutch oven, it can get out of hand quickly and we end up with way more oil than we needed in the pot.

While the rice is cooking, you can chop your onions, garlic, and cilantro.

When the rice is finished, turn off the burner and set the rice aside to rest for 5 minutes. Keep the lid on while it rests.

Our rice usually rests for a few extra minutes while following the recipe, but that's where having a Dutch oven is helpful. It keeps the rice warm till we're ready for it.

5. Sauté the Onions

Heat the rest of the oil in a saucier or large sauté pan over medium-high heat. Add the chopped onions to the pan and sauté for 5 to 8 minutes, or until they're golden brown.

6. Sauté the Shrimp

Add the garlic to the pan and stir until it's fragrant. In other words, your kitchen smells like garlic and onion goodness after about 30 seconds. Grate the ginger over the pan or into a bowl. Stir in the ginger.

Wash your hands before and after handling the shrimp. Add the shrimp to the pan and sauté until they begin to turn pink. This should take about 1 to 2 minutes.

7. Add the Tomato Paste, Turmeric, Salt, and Cayenne

Create a ring around the pan with the shrimp. Add the tomato paste, turmeric, salt, and cayenne to the center of the pan. Stir the ingredients while scraping the bottom of the pan. The tomato paste should be sizzling.

8. Stir in the Cilantro and Lemon Juice

Add the cilantro and stir. Cook for about 2 minutes or until the shrimp are just firm. Add the lemon juice and stir. Turn off the stove.

9. Fluff the Rice

Lightly fluff the rice using a fork. It will be perfectly cooked and waiting for you to pile on the shrimp.

10. Serve the Shrimp in a Large Bowl Over the Rice

Transfer the rice to a large serving bowl or platter. Spoon the shrimp over the top.

You can garnish with lemon wedges or do like we do and drizzle some lemon juice over the whole thing.

If you leave your shrimp tails on, make sure kids are aware they should remove them while eating.

Enjoy!

Free Persian Rice and Shrimp Recipe for Pre-Readers and Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.