Rubyan Mashwi bil Bezar (Bahraini Gulf Grilled Prawns with Tamarind & Loomi Glaze) – Authentic Bahrain Recipe
Manama souq favorite marinating sweet Gulf prawns in tangy tamarind, garlic, and aromatic bezar spices.
- Country of Origin
- 🇧🇭 Bahrain (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Jumbo Gulf prawns, Saffron rice, Tomato-onion-cilantro salad, Bahraini bezar spice blend, Ground dried black lime
Ingredients for Rubyan Mashwi bil Bezar (Bahraini Gulf Grilled Prawns with Tamarind & Loomi Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) jumbo Gulf prawns, prepped into bite-sized pieces
- 1.5 cups saffron rice, washed and trimmed
- 1 cup tomato-onion-cilantro salad
- 1 medium onion and 3 cloves garlic, finely minced with Bahraini bezar spice blend
- 1.5 tbsp traditional Bahrain seasoning (ground dried black lime, tamarind, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together Bahraini bezar spice blend, ground dried black lime, tamarind, garlic, cooking oil, and sea salt in a bowl to form a fragrant Bahrain marinade.
- Coat jumbo Gulf prawns and saffron rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear jumbo Gulf prawns and saffron rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-onion-cilantro salad, and serve immediately.