Persian spicy prawn with rice

Persian spicy prawn with 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.

Rozina Dinaa


  1. 200 g Persian or basmati rice
  2. 300 g prawn or shrimp
  3. 2 cups coriander (cilantro), freshly chopped
  4. 1 onion, finely sliced
  5. 2 garlic cloves, grated
  6. 3 tbsp tomato paste
  7. 1/2 tsp ground ginger
  8. 1/2 tsp ground cloves
  9. 1/2 tsp ground cardamom
  10. 1/2 tsp ground cinnamon
  11. 1 tsp turmeric
  12. 1/2 tsp ground pepper
  13. to taste Salt
  14. Butter or oil


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    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.

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    Add chopped coriander. Cover the pot and simmer the rice for about 15-20 minutes on medium-low heat.

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    Meanwhile, Heat the oil (butter) in a saucepan and sauté onion until tender.

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    Add prawn and fry it for 5 minutes.

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    Add grated garlic and all above mentioned spices to the prawn and cook for 2 minutes. Stir frequently.

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    Combine prawn mixture with rice and mix together.
    Serve with salad or pickles.

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