Remove the leaves from the stems of coriander and wash them. Finely chop the onions and garlic. Put the saffron in a little hot water, wrap it and give it color and aroma. Fry shrimps with low flame and keep aside.

Fry onion and garlic with 2 tablespoon vegetables oil. Add turmeric for color. Fry shrimp and coriander. Season with salt and pepper.

Color hot rice with saffron water. Mix fried mixture with saffron rice.

Chop boiled spinach and mix in yogurt. Add salt, pepper, thyme, dry mint and dry rose. Garnish with walnuts and fresh mint.

Enjoy with yogurt salad🇮🇷