Middle Eastern Shrimp Rice

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Set aside.

2. 2

   In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

3. 3

   Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1 minute to toast the spices.

5. 5

   Add the rinsed rice to the pan and stir to coat the grains with the oil and spices.

6. 6

   Pour in

7. 7

   5 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.

8. 8

   While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the shrimp, season with black pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.

9. 9

   Once the rice is done, fluff it with a fork. Gently fold in the cooked shrimp, chopped dill, and toasted pistachios.

10. 10

    Taste and adjust seasoning if needed. Serve warm, garnished with extra dill and pistachios if desired.