Recipe by JustJanS
I was given buharat spice mix for Christmas. Now I'm searching for ways to use it. I haven't made this, but I will. I'm a bit dubious of the long cooking time for the shrimp, and the amount of liquid for the rice, but I'll let you know. I also posted a recipe for the spice mix, similar to the one I was given.
Top Review by UmmBinat
This is very good. This recipe is from The Complete Middle East Cookbook by Tess Mallos. I use recipe#79179, good canned plum tomatoes, sea salt, to taste, the usual amount of water I use to cook white Basmati rice which I did not soak this time because the recipe didn't say to but would recommend it for a fluffier grain, plus the rest of the ingredients. I served this dish with recipe#133169 for a nice lunch. Made for Welcome to Bahrain!
- 1 kg raw shrimp, peeled and deveined
- 2 -3 tablespoons butter
- 2 garlic cloves, minced
- 1 large onion, chopped
- 3 teaspoons baharat spice mix
- 1 teaspoon turmeric
- 1 1⁄2 cups chopped peeled tomatoes
- 2 teaspoons salt
- fresh ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh cilantro leaves
- 2 1⁄2 cups water
- 2 cups basmati rice or 2 cups jasmine rice, washed until the water runs clear
Directions See How It's Made
- Heat one tablespoon of butter in a large pot over moderately high heat.
- Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
- Remove and set aside.
- Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
- Stir in the buharat and turmeric and cook for 1 minute.
- Add the tomatoes, salt and pepper and chopped herbs.
- Bring to the boil and add the water.
- Cover and boil over moderate heat for 5 minutes, then add the rice.
- Bring to the boil and boil covered for 10 minutes.
- Reduce the heat to low.
- Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
- Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
- Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.