A garlicky saffron rice pilaf studded with shrimp, inspired by Georgian rice pilafs (plovi) served along the Black Sea coast.
Rice pilaf, or plovi, appears across Georgian regional cooking, often enriched with dried fruit, saffron or bright herbs depending on the area. This version leans coastal, pairing a saffron-tinted pilaf with shrimp — a nod to the seafood traditions of Georgia's Black Sea region around Batumi, where fish and shellfish are far more common than in the mountainous interior. The technique that matters most here is toasting the rice in butter before any liquid goes in, which coats each grain and keeps the pilaf from turning gummy. Saffron steeped briefly in warm stock, rather than dropped in dry, releases its color and aroma much more evenly through the dish. Shrimp cook fast, so they're added only in the final few minutes to avoid turning rubbery — a common pilaf mistake. Finished with a shower of parsley and a squeeze of lemon, this makes a bright, fragrant one-pot dinner that still feels distinctly Georgian in its use of garlic and butter as the backbone of flavor.
Serves 4
Steep saffron threads in 0.25 cup of the warm stock for 10 minutes so the color and aroma fully release.
Melt butter in a heavy pot over medium heat. Cook onion 5 minutes until soft, then add garlic and cook 1 minute more.
Add rice and stir constantly for 2 minutes until the grains turn slightly translucent at the edges and smell toasted.
This step is what keeps the pilaf's grains separate rather than sticky.
Pour in the remaining stock plus the saffron stock, add salt and pepper, bring to a boil, then cover and simmer on low 15 minutes without lifting the lid.
Uncover, lay shrimp over the top of the rice, re-cover, and cook 5-6 minutes more until the shrimp turn pink and opaque and the rice is fully tender.
Remove from heat, let sit covered 5 minutes, then fluff gently with a fork. Finish with lemon zest, parsley, and lemon wedges on the side.
Buy whole saffron threads, not powder — powdered saffron is very often cut with turmeric and gives a flat, dusty flavor.
Rinse the rice until the water runs mostly clear before cooking; this removes excess surface starch that causes clumping.
If your shrimp are large (under 20 count), give them an extra minute or two, checking that they're fully opaque before serving.
Swap shrimp for firm white fish chunks, added at the same stage, for a milder pilaf.
Add a handful of raisins or dried barberries with the rice for a sweeter, more traditional Georgian plovi.
Stir in a spoonful of adjika (Georgian chili paste) at the end for heat, if you like a spicier finish.
Refrigerate up to 2 days in an airtight container. Reheat gently with a splash of water or stock, covered, over low heat to keep the shrimp from turning rubbery.
Rice pilafs (plovi) are found across Georgian regional cuisines, likely influenced by centuries of trade and cultural exchange with Persian and Central Asian pilaf traditions along historic trade routes through the Caucasus.
Yes — thaw completely under cold running water and pat very dry first, otherwise the extra moisture will make the rice near the top of the pot gummy.
A pinch of turmeric will give color but not the same aroma; it's a reasonable substitute if saffron isn't available, though the flavor will be noticeably different.
The heat was likely too high during the covered simmer, or the pot lid wasn't tight enough and too much steam escaped. Use the lowest steady simmer you can manage.
Per serving (400g / 14.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
