Golden, fragrant, and ready in under 30 minutes — this Turmeric Rice Pilaf with Seared Shrimp is weeknight comfort food that tastes like you spent hours in the kitchen. Our White House Farms Charleston Gold Rice is the foundation: its heirloom flavor and firm texture stand up beautifully to bold spices and a hard sear.
Ingredients
Serves 4 • Prep 10 min • Cook 20 min
For the pilaf:
- 1 cup White House Farms Charleston Gold Rice
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon za'atar
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- Kosher salt and black pepper, to taste
- 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
- Lemon wedges, for serving
For the seared shrimp:
- 1 lb large shrimp (16–20 count), peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
1. Start the pilaf
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic and cook 1 minute more.
2. Toast the rice and spices
Stir in the turmeric, za'atar, cumin, and cinnamon. Add the Charleston Gold Rice and stir to coat every grain in the spiced oil. Toast for 1–2 minutes until the rice smells nutty.
3. Simmer
Pour in the broth and bring to a boil. Season with salt and pepper. Reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
4. Season and sear the shrimp
While the rice steams, pat the shrimp dry and toss with smoked paprika, cayenne (if using), salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over high heat until shimmering. Add the shrimp in a single layer and sear 1–2 minutes per side until pink, opaque, and lightly charred at the edges. Remove from heat immediately.
5. Plate and serve
Spoon the turmeric pilaf onto plates or a large platter. Arrange the seared shrimp on top. Scatter with fresh parsley and serve with lemon wedges for squeezing.
Tips & Variations
- Make it dairy-free: Use olive oil instead of butter throughout.
- Add vegetables: Stir in a handful of baby spinach or frozen peas during the last 2 minutes of cooking.
- Meal prep: The pilaf keeps in the fridge for up to 4 days; store shrimp separately and reheat just before serving.
The Star Ingredient
Charleston Gold is an heirloom variety with a naturally buttery aroma and a slightly chewy bite — it absorbs spices without turning mushy, making it the ideal canvas for this dish. Shop White House Farms Charleston Gold Rice and keep a bag in your pantry for rice dishes that actually taste like something.
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.
