Making something with shrimp is always easy and it tastes so good. Today I am making Shrimp kebab with saffron rice which is one of my favorite dishes.to have in a Persian restaurant. I am making the recipe with a slight variation which is shrimp instead of chicken. I have used the Shaan kebab masala for this recipe which is available in any Asian grocery store.

Prep time: 20 minutes
cook time: 20 minutes
Total time: 40 hour
Total servings: 4

INGREDIENTS:
MARINATION:
Shrimp(deveined): 2 lb
Paprika: 1/2 tsp
Lemon juice: 1tsp
Yogurt:1/2 cup
Olive oil: 1 tbsp
Shaan kebab masala: 1 tsp
Corriander powder: 1/4 tsp
Cumin powder: 1/4 tsp
Salt: 1/2 tsp

RICE:
Long grained basmati rice: 1 1/2 cup
Salt: 1 tsp
Saffron: 1/2 tsp
Whole milk: 2 tbsp
Salt:1/2 tsp

FOR GARNISHING:
Tomato(medium size): 4
Sliced cucumber: 2
Medium-sized Carrots(cut in julienne): 2
Corriander leaves

INSTRUCTIONS:

1. Marinate the shrimp in a medium bowl with all the above ingredients for 1 hour in a refrigerator. The best way to cook long-grained basmati rice is to soak in water for 10 minutes before cooking. Add rice to the boiling water, when its half cooked drain the excess water and finally add salt and melted butter to the rice. Add saffron and whole milk in a small bowl and keep it aside for five minutes. Mix saffron milk to the rice.
2. I have used a cast iron grill pan to cook shrimp instead of the oven and they turned out very moist and tasty. If you are using an oven to grill then, Preheat the oven to broiler point. Skewer the marinated shrimp, brush the remaining spices, and grill Shrimp in the oven till they are brown.
3. For roasting tomatoes, put 1 tsp of olive oil in a pan and cook on low heat till both sides are golden brown.
4. Serve with sliced cucumber, carrot, and roasted tomatoes.