Shrimp Kabsa Recipe

This is my version of a very classic Gulf dish, traditionally made with chicken. It’s super easy to make but, sorry, it does involve a lot of ingredients. The spices each have a place and add an extraordinary depth of flavour. The dried limes are beautifully fragrant. A classic Persian ingredients, you can find them in most supermarkets and they add bucket loads if flavour.

Method

  1. Heat the oil in a large saucepan over a medium heat. Chuck in the onion and cook, stirring occasionally, for 3-4 minutes until soft. Add the carrot, courgette and garlic. Mix well and cook, stirring occasionally, for 4-5 minutes to wilt a little.
  2. Tip the tomatoes, tomato puree, spices, dried lime, rice and a pinch of salt into the pan. Mix well. Pour over the stock and stir together. Bring to the boil, cover, reduce the heat to low and cook for 6 minutes.
  3. Arrange the prawns over the top of the rice. Cover and cook for another 8-10 minutes or until the stock is absorbed and rice is cooked. Turn off the heat and leave to stand for 5-6 minutes to let the rice full up and separate.
  4. Meanwhile, to make the salsa chuck everything into a mini blender and blend until smooth.
  5. Using a fork tip the rice onto a serving dish. Garnish with the pint nuts and parsley laves and serve immediately.

Ingredients

Serves 4

2 tbsp olive oil
1 onion, finely chopped
1 small carrot, grated
1 small courgette, grated
4 cloves garlic, sliced
2 tomatoes, finely chopped
2 tbsp tomato puree
1 tsp ground cumin
1 tsp baharat
½ tsp Turkish pepper flakes
A pinch of saffron
3 cardamom pods
1 dried lime
320g basmati rice
600ml chicken stock
300g raw peeled king prawns
15g pine nuts
A handful of finely chopped parsley leaves
Sea salt

Salsa
2 tomatoes
1 clove garlic
1 red chilli
½ tsp ground cumin
Sea salt

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt