Murabyan
Kuwaiti prawn rice, dark with tomato and dried lime.
Ingredients
- 800 g Prawns
- 3 cups Basmati rice
- 2 Onions
- 4 Tomatoes
- 3 tbsp Tomato paste
- 3 Dried lime (loomi)
- 2 tbsp Baharat spice mix
- 1 tsp Turmeric
- 5 cloves Garlic
- ½ cup Coriander
- ¼ cup Dill
- 4 tbsp Ghee
- 2 tsp Salt
- 5 cups Water
Method
- Season the prawns — Toss with turmeric and salt and rest 15 minutes.
- Make the base — Brown the onions in ghee, then add garlic, tomato, paste and baharat and cook until the oil separates.
- Add loomi — Pierce the dried limes and add with the water; simmer 15 minutes.
- Cook the rice — Add the soaked rice, cover, and cook 18 minutes on low.
- Add prawns last — Lay them on top for the final 5 minutes only, or they toughen.
- Murabyan is ready — Fold in the coriander and dill and rest 5 minutes.