Persian golf, Shrimp and saferan rice

4 cups of basmati rice

200 g Shrimp

4 tomatoes, blended

One lemon

1/3 tea spoon saferan

Salt & pepper

2 oz butter



Steam the rice for 20 minutes till soften, Melt the butter in a frying pan, add the shrimps and stir fry it for 10 minutes, squeeze the lemon juice and pour over the shrimps with salt and pepper.
Crush the saferan and pour a table spoon hot water over it, blend the tomatoes in a blender and add it to the mixture with the saferan put the lead on and let it cook for 5 minutes, take it out from heat and add the rice and mix it well together.