Uzbek Herbed Yogurt Rice with Shrimp

About This Recipe

While seafood isn't a defining feature of landlocked Uzbek cuisine, cultured yogurt sauces most certainly are — katyk, a tangy fermented milk, is spooned over rich or spicy dishes across Central Asia to add coolness and cut through fat. This dish pairs that same cooling instinct with lightly spiced rice and shrimp, giving a dish that leans into Uzbek seasoning logic even where the seafood itself is a modern addition. The rice is cooked simply with cumin and a touch of turmeric for color, while the shrimp are quickly sautéed separately in garlic and butter so they stay tender rather than turning rubbery inside the rice pot. A thick yogurt sauce loaded with dill, mint and garlic, thinned just enough to spoon over the top, provides the tangy contrast that ties the whole dish together. This makes a bright, herb-forward dinner where the yogurt sauce does most of the flavor work — spoon it generously, since the rice and shrimp are intentionally kept simple to let the sauce shine.

Ingredients

Serves 4

• 1.5 cupslong-grain rice(rinsed)
• 2.5 cupswater
• 1 tspcumin seeds
• 0.25 tspturmeric
• 1.5 tspfine sea salt(divided)
• 500 gshrimp(peeled and deveined)
• 3 tbspbutter
• 4 clovesgarlic(minced, divided)
• 1.5 cupsplain full-fat yogurt
• 0.33 cupdill(chopped)
• 0.25 cupmint(chopped)

Instructions

1. 1

   Cook the rice

   Combine rice, water, cumin seeds, turmeric and 1 teaspoon salt in a pot. Bring to a boil, then cover and simmer on low 15-18 minutes until tender and the water is absorbed.

2. 2

   Make the yogurt sauce

   Whisk yogurt with half the garlic, dill, mint and a pinch of salt in a bowl. Thin with a tablespoon of water if needed until pourable.

3. 3

   Sauté the shrimp

   Melt butter in a skillet over medium-high heat. Add remaining garlic and cook 30 seconds, then add shrimp and remaining salt.

   Cook shrimp just until they turn pink and opaque, about 2-3 minutes per side — overcooking is the most common mistake and makes them tough.

4. 4

   Finish the shrimp

   Cook shrimp 2-3 minutes per side until pink, opaque and just cooked through.

5. 5

   Fluff the rice

   Fluff the cooked rice with a fork and divide among bowls.

6. 6

   Assemble and serve

   Top the rice with the sautéed shrimp and spoon the herbed yogurt sauce generously over the top before serving.

Variations

• •

  Swap shrimp for grilled chicken thighs for a heartier, more traditional Uzbek-style protein pairing.

• •

  Add a pinch of dried barberries to the rice while it cooks for a tart, traditional Central Asian touch.

• •

  Stir a spoonful of the yogurt sauce directly into the rice before plating for an even creamier dish.

Storage

Refrigerate rice, shrimp and yogurt sauce separately up to 2 days. Reheat rice and shrimp gently; add the yogurt sauce cold or at room temperature just before serving, as it should not be heated.

Frequently Asked Questions