Another beautiful Arabic dish showcasing shrimp. This colorful dish has fresh seafood and vegetables combined with just the perfect spices. Be careful when cooking shrimp to not overcook it as it gets tough and also make sure you do not lift the lid when cooking the rice since the steam is what fully cooks it. If you have any leftover shrimp stock just pour into a glass jar and store in the fridge you will certainly use it again and nothing compares to fresh shrimp stock.
1 kilogram cleaned shrimp
sufficient water to cover shrimp (allow 1-3/4 for every cup of rice)
2 dried limes
1 garlic clove, sliced
1 cinnamon stick
4 cardamom pods, bruised
1/4 teaspoon ground turmeric
pinch of Khaleeji Baharat
salt to taste
1 large onion, chopped
2 garlic cloves
1/2 teaspoon salt
juice of 1/2 lemon
1/2 tablespoons Khaleeji Baharat
1 teaspoon finely chopped fresh ginger
3 tablespoons oil
1 green chili, stem removed and cut lengthwise
1 large tomato, finely chopped
1/2 cup fresh coriander
a pinch of ground cardamom
3 cups basmati rice, cleaned washed and strained
pinch saffron threads soaked in 1/4 cup rose water
toasted pine nuts for garnishing
1. In a 4-quart saucepan on high heat add shrimp and cover with water. Add dried limes, cinnamon, cloves, cardamom pods, turmeric and pinch of Khaleeji baharat. Allow to boil for 1 minute, add salt and simmer for 1 minute. Strain saving the stock. Sit shrimp aside. Meanwhile, In a small bowl add rosewater and saffron. Allow to soak.
2. In a saute pan on medium heat add oil, onion, garlic and chili. Cook until onion is tender. Add salt, Khaleeji baharat, ginger, tomato, coriander and cardamom. Mix well and add lemon juice. Allow to cook for 5 minutes until tender.
3. Add rice into pan stirring with mixture gently cooking. Add enough shrimp stock to cook rice (1-3/4 cup per cup of rice used). Cover bring to a full boil then reduce heat to low. Allow to simmer 15-20 minutes until rice is fully cooked.
4. Add shrimp into cooked rice and mix. Sprinkle rose/saffron water on top of mixture. Place into a serving platter. Garnish top with pine nuts, tomatoes, lemon and cilantro. Serve this meal with Salata Hara.
Yields: 6-8 servings
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