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Kuwaiti murabyan shrimp rice with saffron, tomato, and herbs.

Kuwaiti Murabyan

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Fragrant Kuwaiti shrimp rice with tomato, saffron, and dried lime.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Kuwaiti
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shrimp
  • 1 lb large peeled shrimp deveined
  • 0.5 tsp ground turmeric
  • 0.5 tsp fine sea salt
  • 1 tbsp neutral oil
Rice
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 2 large tomatoes grated or finely chopped
  • 2 cups basmati rice rinsed
  • 3 cups seafood stock hot
  • 1 whole dried black lime pierced twice
  • 0.25 tsp saffron threads soaked in 1 tbsp hot water
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground black pepper
  • 2 tbsp chopped fresh cilantro

Equipment

  • Heavy-bottomed pot
  • Large skillet
  • Fine-mesh strainer
  • Fork

Method
 

Season the shrimp:
  1. Toss the shrimp with turmeric and salt. Heat the oil in a skillet and cook the shrimp for 1 to 2 minutes per side, just until opaque. Transfer to a plate.
Cook the rice:
  1. Heat the remaining oil in a heavy-bottomed pot. Cook the onion for 6 minutes until golden, then add the garlic for 1 minute.
  2. Stir in the tomatoes, rice, cinnamon, cardamom, and black pepper. Cook for 2 minutes.
  3. Add the hot stock, dried lime, and saffron water. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes.
  4. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork.
Finish:
  1. Fold the shrimp and cilantro through the hot rice. Rest for 2 minutes, remove the dried lime, and serve.

Nutrition

Calories: 590kcalCarbohydrates: 76gProtein: 31gFat: 17gSaturated Fat: 3gCholesterol: 170mgSodium: 980mgFiber: 4gSugar: 6g

Notes

  • A dried lime adds a pleasantly tart depth; pierce it so the flavor can move into the rice.
  • Metric amounts are provided for every measured ingredient.