Ingredients:
2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
Scallions, green part only, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
1/2 cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Directions:

  • Rinse the rice well and place it in a large bowl.
  • Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice.
  • Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat.
  • Add the onions, bell peppers, garlic, peas, and parsley.
  • Season with kosher salt.
  • Cook for 3 minutes or so, tossing regularly.
  • Add coriander, Aleppo pepper, cumin, and paprika.
  • Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt.
  • Add water.
  • Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top).
  • Turn the heat to low.
  • Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice.
  • Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!