🦐 Murabyan
Murabyan is a Kuwaiti rice dish of shrimp and turmeric-tinted rice, layered with caramelized onions, garlic and plenty of fresh dill. Dried lime gives it a gentle sour, smoky note. The rice stays fluffy and fragrant, and the dish is served on a platter as a family main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g shrimp, peeled
- 350 g basmati rice, soaked 20 minutes
- 2 onions, sliced
- 3 garlic cloves, chopped
- 1 tsp turmeric
- 2 dried limes, pierced
- 20 g fresh dill, chopped
- 3 tbsp vegetable oil
- Salt
Method
- Fry the onions in the oil until golden; remove half for topping.
- Add the garlic, turmeric and shrimp and cook for 2–3 minutes; remove the shrimp.
- Add 600 ml water, the dried limes and salt and bring to a boil.
- Add the drained rice and half the dill, cover and cook on low heat for 15 minutes.
- Layer the shrimp on top, cover and steam 5 more minutes; finish with the remaining onions and dill.
How to make it lighter
- Shrimp is lean — increase it and reduce the rice for a higher-protein plate.
- Use 1–2 tbsp oil and soften the onions with a splash of water (1 tbsp oil ≈ 120 kcal).
- Serve with a cucumber-tomato salad and keep the rice to about 250 g.
History
Shrimp has long been part of Kuwait's seafaring food culture, and murabyan remains one of the country's best-known home dishes.
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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 →