Plump Gulf shrimp cooked with fragrant basmati rice, baharat spices, and dried limes, creating a seafood variation of Kuwait's beloved national dish. This coastal specialty bursts with briny, aromatic flavor.
Ingredients
500g large shrimp, peeled and deveined
2 cups basmati rice, soaked
2 onions, diced
2 tomatoes, diced
2 tbsp baharat
1 tsp turmeric
2 dried limes (loomi)
2 tbsp tomato paste
3 tbsp oil
3 cups water
Salt
Fresh cilantro and fried onions for garnish
Instructions
1Season shrimp with half the baharat and a pinch of turmeric. Sear quickly in a hot skillet for 1 minute per side. Remove and reserve.
2In a large pot, fry diced onions in oil until golden. Add remaining baharat, turmeric, tomato paste, and diced tomatoes.
3Cook the tomato-spice base for 5 minutes. Add water, dried limes, and salt. Bring to a boil.
4Add soaked and drained rice. Stir once, then cover tightly and cook on low heat for 15 minutes.
5Nestle the seared shrimp into the rice surface. Cover again and cook 3-5 more minutes until shrimp are pink and rice is tender.
6Let rest covered for 5 minutes, then transfer to a platter. Garnish with fried onions and fresh cilantro.
Did You Know?
Kuwait's shrimp season opening is announced by the government and celebrated like a national holiday by seafood-loving Kuwaitis.