Murabyan Kuwaiti (Spiced Gulf Shrimp Rice with Caramelized Onions, Dill & Cilantro) – Authentic Kuwait Recipe
Kuwait City’s most celebrated coastal rice dish, scented with fresh dill, cilantro, and sweet Gulf shrimp.
- Country of Origin
- 🇰🇼 Kuwait (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Plump Gulf shrimp, Long-grain basmati rice, Tamarind-tomato daqoos sauce, Bunches of fresh cilantro and dill, Ground black lime (loomi)
Ingredients for Murabyan Kuwaiti (Spiced Gulf Shrimp Rice with Caramelized Onions, Dill & Cilantro) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump Gulf shrimp, prepped into bite-sized pieces
- 1.5 cups long-grain basmati rice, washed and trimmed
- 1 cup tamarind-tomato daqoos sauce
- 1 medium onion and 3 cloves garlic, finely minced with bunches of fresh cilantro and dill
- 1.5 tbsp traditional Kuwait seasoning (ground black lime (loomi), Kuwaiti baharat, garlic, ginger)
- 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 bunches of fresh cilantro and dill until golden.
- Add ground black lime (loomi), Kuwaiti baharat, garlic, ginger along with plump Gulf shrimp and long-grain basmati rice, 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 tamarind-tomato daqoos sauce.