Spiced Shrimp and Rice (Machbous Rubyan)

READY IN: 1hr 25mins
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!

Ingredients Nutrition


  1. Heat one tablespoon of butter in a large pot over moderately high heat.
  2. Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
  3. Remove and set aside.
  4. Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
  5. Stir in the buharat and turmeric and cook for 1 minute.
  6. Add the tomatoes, salt and pepper and chopped herbs.
  7. Bring to the boil and add the water.
  8. Cover and boil over moderate heat for 5 minutes, then add the rice.
  9. Bring to the boil and boil covered for 10 minutes.
  10. Reduce the heat to low.
  11. Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
  12. Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
  13. Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
  14. Serve.

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