Begin by rinsing the Basmati rice under cold water until the water runs clear. Drain it well.

In a saucepan, combine the rinsed rice, water, 1 tablespoon of vegetable oil, and ½ tsp salt. Bring the mixture to a gentle simmer over medium heat.

Once the rice is simmering, reduce the heat to low and cover the saucepan with a lid. Allow the rice to cook undisturbed for about 5 - 7 minutes, or until the water is almost fully absorbed.

After the initial cooking time, remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes. This allows the rice to steam and become fluffy.

Once the resting time is complete, use a fork to fluff the rice gently, separating the grains. Set the rice aside while you prepare the shrimp.

In a large skillet or frying pan, heat the remaining tablespoon of vegetable oil over medium heat.

Add the finely chopped yellow onions to the skillet and sauté them until they turn golden brown and caramelized.

Stir in the minced garlic and cook for about a minute until fragrant.

Add the chopped cilantro and grated ginger to the skillet, and sauté for an additional 2 minutes until aromatic.

Incorporate the tomato paste, turmeric, salt, cayenne pepper, curry powder (or advieh), and ground black pepper into the onion mixture. Stir well to combine all the spices.

Add the peeled and deveined shrimp to the skillet and cook for a few minutes until they turn pink and are fully cooked through. Be sure not to overcook the shrimp to keep them tender and juicy.

To serve, arrange a layer of the cooked rice on a large serving platter.

Spoon the cooked shrimp mixture on top of the rice, spreading it evenly across the surface.

Repeat the layering process until all the rice and shrimp mixture are used, creating a visually appealing presentation.

Garnish the dish with additional chopped cilantro and a drizzle of saffron-infused water for added flavor and aroma.

Serve the Persian shrimp dish immediately while it's still hot, and enjoy the delightful blend of spices and textures!