🍤 Shrimp machboos

Name: Shrimp machboos
Total time: 45 min
Yield: 4
Cuisine: Arabian Gulf · Bahrain, Kuwait, Qatar
Ingredients: 500 g raw shrimp, peeled; 400 g basmati rice, soaked 30 minutes; 2 onions, sliced; 2 tomatoes, chopped; 2 dried limes (loomi), pierced; 2 tsp baharat and ½ tsp turmeric; 3 garlic cloves, crushed; 2 tbsp vegetable oil, salt; Chopped coriander to serve

Origin: Arabian Gulf · Bahrain, Kuwait, Qatar

570kcal

per serving · 380 g

150kcal

per 100 g

36 gProtein9.5 g / 100 g

13 gFat3.5 g / 100 g

80 gCarbs21 g / 100 g

Shrimp machboos, known locally as machboos rubyan, is a Gulf rice dish cooked in a spiced tomato-and-onion broth with dried lime and baharat, finished with juicy shrimp laid on top. The rice is fragrant and tangy, and the shrimp stay tender because they cook only briefly. It is a favourite in coastal towns and is served with salad and daqoos.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans

What it is made of

riceshrimpdried black limetomatoonionbaharat spice mix

Recipe

4 servings45 min

Ingredients

500 g raw shrimp, peeled
400 g basmati rice, soaked 30 minutes
2 onions, sliced
2 tomatoes, chopped
2 dried limes (loomi), pierced
2 tsp baharat and ½ tsp turmeric
3 garlic cloves, crushed
2 tbsp vegetable oil, salt
Chopped coriander to serve

Method

Season the shrimp with half the baharat and turmeric, sear in 1 tbsp oil for 2 minutes and set aside.
Fry the onions in the remaining oil until golden, add the garlic, tomatoes, loomi and the rest of the spices and cook for 5 minutes.
Add 750 ml water and salt, bring to the boil and simmer for 10 minutes.
Add the drained rice, cover and cook on low heat for 15 minutes.
Lay the shrimp on top, cover for another 5 minutes, then fluff and serve with coriander.

How to make it lighter

Keep the rice to about one cup cooked per plate and add extra salad or daqoos.
Measure the oil: 1 tbsp oil ≈ 120 kcal.
Choose a larger share of shrimp and a smaller share of rice for a more filling plate.

History

Machboos is one of the best-known rice dishes of the Gulf, and the shrimp version is popular along the coasts of Bahrain, Kuwait and Qatar, where seafood has long been part of everyday cooking.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →