Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
When preparing a pilaf we normally try to cook meat or fish (when using it) along with the rice to allow flavors to mingle. In this case the shrimp cook so quickly that it’s better to pan-fry them separately and combine with the rice at the very end. Senior food editor Andy Baraghani recommends using the highest quality basmati rice you can find (Andy loves extra long sella basmati rice from Mihan) for a perfectly fluffy and fragrant pilaf.
