Kabsa
Kabsa rice with tomato, dried lime and kabsa spices, topped with large shrimp seared in a separate pan.
- Cooking time
- 45 min
- Hands-on time
- 27 min
- Free time
- 18 min
- Difficulty
- Medium
- Cuisine
- Gulf
- Calories
- 540
- Contains
- Shellfish
A kabsa from the sea with all of kabsa's spirit: its spices and black dried lime giving the broth its aroma. The shrimp isn't cooked with the rice but seared on its own two minutes a side, because any longer and it curls into a ring and turns rubbery.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For Kabsa
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Pot with a lid — The kabsa is built in it from the onion through to the rice absorbing the stock.
- Small frying pan — The prawns are seared separately and arranged over the rice at the end.
Method
Season the shrimp with half the Kabsa spices and a pinch of salt, and set aside.
You’ll know it’s ready whenEach grain is coated with spices.
Sauté the onions in oil until golden, then add the garlic and tomato paste and stir for a minute.
You’ll know it’s ready whenThe onions are golden and the paste is dark.
Add the tomatoes, the remaining spices, the dried lime, hot water and salt, and bring to a boil.
You’ll know it’s ready whenThe broth is red and smells clearly of dried lime.
Add the drained rice, cover the pot, and leave it on low heat until the broth is absorbed.
You’ll know it’s ready whenThe rice is soft and there is no visible liquid.
Sauté the shrimp in a separate pan for two minutes on each side, and arrange them on top of the rice when serving.
You’ll know it’s ready whenThe shrimp is pink, firm, and C-shaped.
Tip: Overcooked shrimp close up like a ring and become rubbery.
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