Tahta Rubyan Emirati (Abu Dhabi Layered Spiced Gulf Shrimp, Potato & Saffron Rice) – Authentic United Arab Emirates Recipe
Cooked "tahta" style at the bottom of the pot so the shrimp, potatoes, and spices infuse the rising saffron steam.
- Country of Origin
- 🇦🇪 United Arab Emirates (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Plump Gulf shrimp, Golden pan-fried potato cubes and tomatoes, Two-tone saffron and white basmati rice, Saffron threads in rosewater, Cardamom
Ingredients for Tahta Rubyan Emirati (Abu Dhabi Layered Spiced Gulf Shrimp, Potato & Saffron Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump Gulf shrimp, prepped into bite-sized pieces
- 1.5 cups golden pan-fried potato cubes and tomatoes, washed and trimmed
- 1 cup two-tone saffron and white basmati rice
- 1 medium onion and 3 cloves garlic, finely minced with saffron threads in rosewater
- 1.5 tbsp traditional United Arab Emirates seasoning (cardamom, loomi, fresh cilantro and mint, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and saffron threads in rosewater until golden.
- Add cardamom, loomi, fresh cilantro and mint, garlic along with plump Gulf shrimp and golden pan-fried potato cubes and tomatoes, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with two-tone saffron and white basmati rice.