Serves 6-8 Ingredients: 500 gm large shrimps (peeled, deveined) 1 cup basmati rice (rinsed) 1 red onion (finely chopped) 1 tsp crushed garlic 4-5 spring onions with fresh green stems (sliced) 1/4 kg zucchini (scrubbed, grated) 1/4 kg carrots (peeled, grated) 1 tbsp dill leaves (chopped) 1 tsp fresh ginger (grated) 1 vegetable bouillon 4 tbsp olive oil (divided) 1 tsp each (divided): Salt + pepper + 7 spices + turmeric + cinnamon + touch of curry powder Method: Wash shrimps under running tap water. Drain well. Sprinkle with salt and pepper and leave aside in a strainer. Wash rice. Soak in hot water for ten minutes. Rinse and drain well. Heat a cooking pan on high. Add half the amount of oil. Immediately lower heat to medium. Add red onion. Stir until translucent. Season with half quantity of seasoning. Stir until fragrant. Stir in rice to mix well with seasoned onion. Add one and a half cups of hot water. Stir, cover and bring to the boil. When water is almost absorbed, stir, cover and place pan over a simmering ring. Lower heat to the minimum low. Allow to cook, fluffing rice with a cooking fork; halfway its cooking time. Meanwhile and during rice is cooking, heat another cooking pan over medium heat. Add remaining amount of oil. Stir in spring onion until translucent. Add garlic, ginger and remaining quantity of seasoning. Stir until fragrant. Add shrimps and stir until they turn pink in colour. Add bouillon and stir in grated vegetables and dill. Cover and allow mixed ingredients to cook for ten minutes only. Remove away from heat and allow to rest until rice is done. In a wide bowl, ladle alternatively, an amount of rice then an amount of shrimp mixture. Fluff them gently together to mix well, then repeat until all quantities of both pans are mixed well together in the bowl. Transfer into a serving dish and serve hot with a rich green salad aside.
