Shrimp and Rice (Kuwaiti Murabyan)

Kuwait murabyan is a very popular and much loved dish. This dish is loaded with shrimp in the rice and has more in the topping. Shrimp is popular in Kuwait as they are found in the Gulf. The dish is flavoured with sautéed onions, tomatoes and various spices. The result is a delicious combination of flavours that is sure to satisfy.

1½ cup basmati rice (300 g)
shrimps, peeled and cleaned (750 g)
2-3 Tbsp. ghee or clarified butter
2 heads onions
4 cloves garlic
1 Tbsp. fresh ginger, freshly grated
tomato sauce or grated tomatoes (400 mL)
1 tomato
2-3 Tbsp. lime juice, freshly squeezed
3 cups water
1 tsp. brown sugar
1 ½ tsp. kosher or sea salt

Spices:
1 tsp. coriander
1 tsp. allspice
1 tsp. sumac
1 tsp. turmeric
½ tsp. cumin
½ tsp. cardamom

Garnish:
fresh parsley

Put the rice in water (3 cups) for at least half an hour.

Cut the onion and garlic into small pieces. Grate the ginger using a small grater. Peel the tomato and cut it into cubes.

Put the onion in a deep pan together with the butter. Fry until it softens and begins changing its colour. Add the garlic and ginger and cook for about a minute. Add the shrimps and lime juice and continue frying with an occasional stir until they are pink. Add the spices, salt, tomato, tomato sauce and sugar. Stir from time to time and keep cooking for about 10 minutes until the tomato sauce thickens.

Remove half of the shrimps and put them on a separate plate (you will place these over the rice when serving). Pour the rice with the water into the pan. Place a clean kitchen towel onto it and close with a lid. Boil for a minute and then lower the heat.

Continue cooking over low heat and without any stirring for 18-20 minutes until the rice absorbs all the liquid.

Remove from the heat and let it rest for 10 minutes without removing the lid.

Once 10 minutes have passed remove the lid. Remove from teh heat. Don't stir the rice with a spoon. The long, delicate grains of basmati break easily. Instead, lightly and gently fluff the rice with a fork.

Serve with the shrimps that you set aside earlier as decoration. Garnish with parsley.

Makes 4-6 servings.