Iranian 'Bat-Havary Jahinga' (Rice and shrimp) is a delicious local food belonging to the Makran region of Baluchistan, which is mostly prepared on rainy days.

Iran PressIran news: The food contains plenty of protein, phosphorus that nourishes the brain.

One kilo of shrimp
3 cups of rice
One tablespoon of turmeric jam
one tablespoon of hot concoction spices
6  cloves of crushed garlic
one teaspoon of ginger
One large onion
4 pieces of crushed green pepper
Salt as needed
one tablespoon of cumin powder
2 tablespoons chopped coriander

How to cook:

Fry the chopped onion in oil and when it turns golden, add the cumin and shrimp, then add garlic, ginger, coriander, salt, turmeric, and pepper to the shrimp.
When it is well fried, add two cups of water to the food and let it boil. Now add the rice that you have already soaked for two hours to the rest of the ingredients. The amount of water should be such that a fingertip of water is placed on the rice. After the water is completely drained, reduce the heat, and brew it for nearly 40 minutes, you can serve it either with yogurt or pickles.


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