Kuwait Murabyan is a beloved shrimp and rice dish from the Gulf region, celebrated for its aromatic spices and bright, savory flavors. While machboos is often cited as Kuwait’s national rice dish, murabyan stands out as a coastal favorite because of the fresh shrimp harvested from Gulf waters. This version highlights plump shrimp cooked with onions, turmeric, coriander and dried loomi (dried black lime), producing a balanced mix of citrusy, warm and earthy notes.
The rice is cooked with shrimp and tomato slices, while a separate topping of spiced, caramelized onions and extra shrimp adds texture and depth. The result is a comforting, fragrant one-pot meal that pairs beautifully with tangy pickled turnips, a crisp green salad or plain yogurt. If dried loomi is not available, a small amount of lemon zest and a touch of lime juice can provide a similar bright acidity. Enjoy this dish as a main course for family dinners or when hosting guests—its layered flavors always impress.
Kuwait Murabyan (Rice and Shrimp Dish)
Course: Main Dish
Cuisine: Kuwait
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Author: International Cuisine
Ingredients
- 1/2 Tablespoon olive oil
- 1/2 large onion, thinly sliced lengthwise
- 1 clove garlic, mashed together with:
- 1 teaspoon coriander
- 1/2 Tablespoon fresh ginger, grated
- 1 lb peeled and deveined shrimp (for the rice)
- 1/4 teaspoon black pepper
- 1 large tomato, cut into thick slices
- 2 teaspoons kosher salt
- 2 cups water
- 2 cups basmati rice, rinsed and drained
For the topping
- 1/8 cup olive oil
- 1 yellow onion, thinly sliced lengthwise
- 1/4 teaspoon cardamom
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated loomi (dried black lime)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, mashed with:
- 1/2 teaspoon coriander
- 1/4 teaspoon black pepper
- 1 lb peeled and deveined shrimp (for the topping)
Instructions
- Heat 1/2 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
- Add the 1/2 large sliced onion and sauté until the onion turns golden brown and begins to caramelize, about 6–8 minutes.
- Add the mashed garlic, grated ginger, 1 teaspoon coriander and 1/4 teaspoon black pepper. Stir for 1–2 minutes until fragrant.
- Add 1 lb of the shrimp and the tomato slices to the pot. Cook for about 3–4 minutes, just until the shrimp begin to turn pink.
- Add 2 cups water and 2 teaspoons kosher salt, then bring the mixture to a gentle boil.
- Stir in the rinsed and drained basmati rice. Reduce the heat to low, cover the pot, and simmer until the rice absorbs the water and becomes tender, about 15–20 minutes. Avoid lifting the lid too often—let the rice finish steaming undisturbed.
- While the rice cooks, prepare the topping: heat 1/8 cup olive oil in a skillet over medium heat. Add the sliced yellow onion and sauté until golden brown and deeply caramelized, about 10–12 minutes. Stir occasionally to ensure even browning.
- Once the onions are caramelized, add the cardamom, black pepper, grated loomi, curry powder, turmeric, ground cloves, chopped cilantro and the garlic-coriander-pepper mash. Stir to combine and cook another 1–2 minutes to release the spices’ aromas.
- Add the remaining 1 lb shrimp to the skillet and sauté until the shrimp are cooked through and opaque, about 3–5 minutes depending on size.
- When the rice is fully cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then fluff the rice gently with a fork.
- To serve, spread the rice on a large platter and spoon the spiced shrimp and onion topping evenly over the rice. Garnish with additional chopped cilantro if desired.
- Serve warm with pickled turnips, a simple salad or plain yogurt for a complete meal. Enjoy!
Tips: Rinse basmati rice until the water runs clear to remove excess starch and help the grains remain separate when cooked. If you can’t find loomi, substitute a small amount of lemon zest combined with a teaspoon of lime juice added at the end of cooking to mimic the dried lime’s bright acidity. Leftovers keep well in the refrigerator for up to two days; gently reheat with a splash of water to refresh the rice.