Spiced Shrimp and Rice (Machbous Rubyan)

• raw shrimp↗1 kg

  peeled and deveined

• butter↗2 -3 tablespoons
• garlic cloves↗2

  minced

• large onion↗1

  chopped

• baharat spice mix3 teaspoons
• turmeric↗1 teaspoon
• chopped peeled tomatoes1 1⁄2 cups
• salt↗2 teaspoons
• fresh ground black pepper↗
• chopped fresh parsley1 tablespoon
• chopped fresh cilantro leaves1 teaspoon
• water↗2 1⁄2 cups
• basmati rice or 2 cups jasmine rice↗2 cups

  washed until the water runs clear

Step-by-step instructions

1. 1

   Heat one tablespoon of butter in a large pot over moderately high heat.

2. 2

   Add the shrimp and garlic, and stir until the shrimp JUST turn pink.

3. 3

   Remove and set aside.

4. 4

   Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.

5. 5

   Stir in the buharat and turmeric and cook for 1 minute.

6. 6

   Add the tomatoes, salt and pepper and chopped herbs.

7. 7

   Bring to the boil and add the water.

8. 8

   Cover and boil over moderate heat for 5 minutes, then add the rice.

9. 9

   Bring to the boil and boil covered for 10 minutes.

10. 10

    Reduce the heat to low.

11. 11

    Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.

12. 12

    Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.

13. 13

    Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.

14. 14

    Serve.