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Persian Rice and Shrimp with Free Printable

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the simple art of rice cookbook and a bowl of persian-style shrimp and rice

"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, boiled shrimp, and an African Mother sauce as well as kala, veggie gumbo, and sambusas.

Contents hide
1 The Simple Art of Rice
1.1 Family & Kid's Cooking Resources
2 Food from Around the World: Free Cooking Lessons
2.1 Free Cooking Course for Families
3 Ancient Persian Empire
3.1 Montessorikiwi
4 How to Cook Persian Rice and Shrimp
4.1 Ingredients
4.2 Equipment
4.3 1. Weigh the Basmati Rice
4.4 2. Wash the Rice
4.5 3. Soak the Rice
4.6 4. Cook the Rice
4.7 5. Sauté the Onions
4.8 6. Sauté the Shrimp
4.9 7. Add the Tomato Paste, Turmeric, Salt, and Cayenne
4.10 8. Stir in the Cilantro and Lemon Juice
4.11 9. Fluff the Rice
4.12 10. Serve the Shrimp in a Large Bowl Over the Rice
5 Free Persian Rice and Shrimp Recipe for Pre-Readers and Up
5.1 Montessori Continent Boxes
6 Persian Rice and Shrimp
6.1 Equipment
6.2 Ingredients US CustomaryMetric 1x2x3x
6.3 Instructions
6.4 Notes
6.5 Nutrition

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 cookbook and a bowl of persian-style shrimp and rice

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.

Covers of Black Food and Between Harlem and Heaven Cookbooks

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.

Family & Kid's Cooking Resources

Beautiful and diverse cooking resources for you!

Shop Now ➜
Covers of Black Food and Between Harlem and Heaven Cookbooks

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

Learn more about allergies and your family.

mallorcas, aloo chaat, bbq prawns, rabbit stew, cinnamon roll pound cake, picarones

Food from Around the World: Free Cooking Lessons

Learn from some of the most talented chefs around the world!

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    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 and participate in the quality practical life experiences Montessori education is known for.

    Find out more about the cooking course.

    cookbooks lined up against the wall on a kitchen counter
    image of Persian-Style Shrimp and Rice from The Simple Art of Rice cookbook
    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 Organic White Basmati Rice in the packaging and in a bowl

    closeup of cooked Lotus Foods basmati rice in a Dutch oven
    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).closeup of shrimp over a bed of Basmati rice

    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.Light and Fresh illustration from The Simple Art of Rice cookbook

    sample pages from The Curiositree Human World about Making Medicine

    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.

    child working with the Montessorikiwi Early Life coloring and clock of eras

    Montessorikiwi

    Receive a 16% Off Coupon + shop Montessori printables.

    Shop Now →
    closeup of Persian rice and shrimp in a serving bowl

    How to Cook Persian Rice and Shrimp

    ingredients and labels for making 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
    child reading The Simple Art of Rice cookbook to learn about washing rice
    child weighing Basmati rice using a digital scale

    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.

    water running over rice in a fine-mesh strainer

    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.

    Basmati rice in a fine-mesh strainer sitting on top of a bowl and filled with water

    3. Soak the Rice

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

    child adding washed Basmati rice to a Dutch oven

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

    washed rice sitting in a Dutch oven

    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.

    child pouring water into a Dutch oven
    child pouring ingredients using a Made In Mise en Place bowl
    closeup of oil being poured into a Dutch oven

    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.

    closeup of salt being added to a Dutch oven using a measuring spoon

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

    cooked Basmati rice in a Made In Dutch oven

    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.

    child adding oil to a copper saucier

    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.

    onion cooking in oil inside a copper saucier
    raw shrimp cooking in a copper saucier

    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.

    shrimp lining the perimeter of a copper saucier

    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.

    shrimp cooking in a saucier

    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.

    child stirring a saucier filled with shrimp while pointing to a Dutch oven

    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.

    mom tasting basmati rice from a Dutch oven using a fork
    shrimp and rice in a large serving bowl

    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.

    closeup of Persian rice and shrimp in a serving bowl
    child sitting at a table and eating Persian rice and shrimp

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

    Enjoy!

    the simple art of rice cookbook and a bowl of persian-style shrimp and rice
    blue plate illustration from The Simple Art of Rice: Persian-Style Shrimp and Rice recipe
    ingredients list and recipe instruction cards snippet for making Persian-Style Rice and Shrimp

    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.

    Montessori Continent Boxes

    Explore every continent with these solid maple hardwood boxes.

    Shop Now ➜
    Montessori continent boxes with Schleich animals on top of the Africa and Asia boxes
    close up of Persian-style rice and shrimp in a serving bowl

    Persian Rice and Shrimp

    Kristin
    This Persian rice and shrimp dish is quick and simple. Perfect for weeknights, you can prepare this shrimp and rice meal in 30 minutes.
    5 from 1 vote
    Pin Recipe Print Recipe
    Prevent your screen from going dark
    Cook Time 30 minutes mins
    Soaking Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Persian
    Servings 6 people
    Calories 231 kcal

    Equipment

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

    Ingredients 
     

    • 1 cup basmati rice rinsed
    • 1 ½ cups water
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt preferably Diamond Crystal
    • 2 yellow onions medium, chopped
    • 6 cloves garlic minced
    • ¼ teaspoon ginger grated
    • 1 lb large shrimp peeled, deveined, and patted dry
    • 1 teaspoon tomato paste
    • ½ teaspoon turmeric ground
    • ¼ teaspoon cayenne
    • ¼ cup fresh cilantro chopped
    • ¼ cup lemon juice
    • lemon wedges for garnish

    Instructions 

    • Weigh the basmati rice: Wash your hands with soap and water. Use a bowl and digital scale to measure the basmati rice needed for this shrimp and rice dish.
    • 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.
    • 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.
    • 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. 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • Lightly fluff the rice using a fork. It will be perfectly cooked and waiting for you to pile on the shrimp.
    • Transfer the rice to a large serving bowl or platter. Spoon the shrimp over the top. Garnish with lemon wedges or 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!

    Notes

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Cook to a minimum temperature of 120 °F
    • Shrimp should be tightly covered and refrigerated within 2 hours after cooking.
    • See more guidelines at USDA.gov.
    • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/persian-rice

    Nutrition

    Calories: 231kcalCarbohydrates: 31gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 95mgSodium: 443mgPotassium: 217mgFiber: 1gSugar: 2gVitamin A: 233IUVitamin C: 8mgCalcium: 67mgIron: 1mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

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    Kristin from Happy Homeschool Adventures

    Hi, I'm Kristin!

    I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

    More About Me ➜

    Our Land Acknowledgement

    We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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