Servings
Serves 4-6
This fragrant pilaf brings together the warm earthiness of turmeric, the herbal tang of za'atar, and the sweet depth of slow-caramelized onions in a dish that's both comforting and exotic. Non-aromatic Santee rice provides the perfect canvas for these bold Middle Eastern flavors, while tender carrots add color and sweetness. Topped with perfectly seared shrimp and crunchy butter-toasted almonds, this one-pot meal transforms simple ingredients into something restaurant-worthy.
Ingredients
- 2½ tablespoons unsalted butter, divided
- ½ tablespoon olive oil
- 1 large yellow onion, cut into thin julienne strips (about 2 cups)
-
1½ cups WHF’s Charleston Gold or Santee Gold Rice
- 1 teaspoon za'atar, plus more for serving
- ¼ teaspoon ground turmeric
- 1¾ teaspoons coarse kosher salt, divided
- 1 teaspoon fresh lemon zest
- 1 large carrot, cut into thin julienne strips (about 1 cup)
- 1¾ cups unsalted chicken or vegetable broth
- ¼ cup sliced almonds
- ¼ cup chopped fresh mint
- 1 pound medium or large shrimp, peeled and deveined
- 1 teaspoon za'atar
- 1 tablespoon olive oil
- Coarse kosher salt and freshly ground black pepper
For the Rice Pilaf:
For the Shrimp:
Directions
In a medium heavy-bottomed pot or Dutch oven with a lid, melt 2 tablespoons butter with olive oil over medium heat. Add julienned onion and reduce heat to medium-low. Cook, stirring occasionally, until deeply golden and caramelized, about 40 minutes. The onions should be jammy and deep brown in color.
While the onions cook, rinse and soak the rice: Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer to a bowl, cover with fresh cold water, and soak for 30 minutes. Drain thoroughly.
Once the onions are caramelized, add za'atar and turmeric and stir until fragrant, about 30 seconds. Add the drained rice and cook, stirring, to lightly toast the grains, about 5 minutes. Stir in lemon zest, julienned carrots, broth, and 1½ teaspoons salt. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5-10 minutes to allow rice to finish steaming.
Toast the almonds: While rice rests, melt remaining ½ tablespoon butter in a large skillet over medium heat. Add sliced almonds and cook, stirring constantly, until golden brown and fragrant, 2-3 minutes. Transfer to a small bowl.
Sear the shrimp: Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat until shimmering. Pat shrimp dry and season with za'atar, salt, and pepper. Add to the hot skillet and cook until just opaque and cooked through, 2-3 minutes, flipping once halfway through.
Fluff the pilaf with a fork and transfer to a serving platter. Top with seared shrimp, toasted almonds, and fresh mint. Serve immediately while hot.
Recipe Note
The key is patience—allowing the onions to caramelize properly creates a rich, jammy base that infuses the entire dish with incredible depth. The onions take about 40 minutes to caramelize, so start them first and prepare other components while they cook.
