Kuwaiti Shrimp Machboos
A beloved Kuwaiti dish featuring plump shrimp cooked with aromatic spices and served over fluffy, saffron-infused rice. It's a flavorful and satisfying seafood staple.
🧂 Ingredients
- 750 g Large shrimp(peeled and deveined)
- 2.5 cups Basmati rice
- 2 medium Onions(finely chopped)
- 2 medium Tomatoes(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 4 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 2 pieces Dried lime (Loomi)(pricked with a fork)
- 1.5 tbsp Machboos spice mix(coriander, cumin, cardamom, cloves, cinnamon, black pepper, turmeric)
- a pinch Saffron threads(soaked in 2 tbsp warm water)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the basmati rice until the water runs clear. Soak in water for 20 minutes, then drain.
💡 Tip: Soaking ensures fluffy rice. - 2
In a large pot, heat vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- 3
Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes.
- 5
Add the machboos spice mix, dried lime (loomi), salt, and black pepper. Stir well to combine.
💡 Tip: Ensure the dried lime is pricked to release its flavor. - 6
Add the shrimp to the pot and cook for 2-3 minutes until they just start to turn pink. Do not overcook.
- 7
Add enough water to cover the shrimp and vegetables (about 3-4 cups). Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to allow flavors to meld.
- 8
Remove the shrimp from the pot and set aside. Strain the cooking liquid into a separate pot, discarding the solids.
💡 Tip: Straining ensures a clean base for the rice. - 9
Bring the strained liquid to a boil. Add the drained basmati rice and the soaked saffron (including the water). The liquid level should be about 1 inch above the rice. Season with salt if needed.
💡 Tip: Saffron adds a beautiful color and aroma. - 10
Reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 11
Gently stir the cooked shrimp back into the rice. Garnish with chopped cilantro and parsley.
💡 Tip: Stir gently to avoid breaking the shrimp. - 12
Serve hot, often with a side of yogurt or a simple salad.
💡 Tip: A squeeze of fresh lemon juice can brighten the flavors.
💡 Pro Tips
- ✓Use fresh, high-quality shrimp for the best flavor.
- ✓Don't overcook the shrimp, as they can become tough.
- ✓If you can't find dried limes, you can omit them or use a squeeze of lemon juice at the end.
🔄 Variations
- Fish Machboos: Substitute shrimp with firm white fish fillets, cut into chunks.
- Add a pinch of chili flakes for a spicier machboos.
- Incorporate a handful of green peas or chopped bell peppers with the tomatoes.