Photograph of the finished Murabyan

Middle East · Cơm tôm gia vị Murabyan

Murabyan

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 640 g
  • Photograph of Prawns Prawns 1.4 kg
  • Photograph of Baharat spice blend Baharat spice blend 48 g
  • Photograph of Dried limes Dried limes 8
  • Photograph of Onion Onion 3.2
  • Photograph of Tomato Tomato 12
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Ghee Ghee 220 g
  • Photograph of Herbs Herbs 140 g
  • Photograph of Dill Dill 120 g

Method

  1. 1 Peel the shrimp and keep the shells. Roast the shells in ghee for 5 minutes and then simmer them in the shrimp shell broth for 15 minutes.
  2. 2 Using shrimp shell broth instead of plain water is the original flavor of Murabian cuisine; using plain water makes the dish much bland.
  3. 3 Soak the rice for 1 hour, then drain.
  4. 4 Sauté the onions with turmeric and baharat, then add the chopped tomatoes and the crushed dried lemon.
  5. 5 Add the rice and stir for 3 minutes, then pour in the shrimp shell broth and cook for 15 minutes.
  6. 6 Arrange the shrimp on top of the rice during the last 6 minutes, then let it rest and sprinkle with dill and chopped herbs.

With an appliance

  • Microwave 53 min

    Replace steps 5–6: put the rice and shrimp shell broth into a bowl, cover loosely, microwave at 800 W for 11 minutes, arrange the shrimp on top, microwave at 700 W for another 3 minutes, and let it simmer for 5 minutes; reduce to about 7 minutes, the rice grains will be evenly cooked, the shrimp will be plump, and you won't need to constantly monitor the heat or open the lid. The shrimp shell broth from step 1 is still cooked and strained beforehand.

Start cooking