Gulf-Style Shrimp Rice (Ruz bil Rubyan)

A fragrant Gulf classic: spiced golden rice with plump sautéed shrimp, caramelized onions, golden raisins, and toasted pine nuts.

65 min total Base: 4 servings 560 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Basmati rice

2 cups

Large shrimp, cleaned

500 g

Onion

2 large

Garlic

4 cloves

Turmeric

1 tsp

Baharat spice mix

1.5 tsp

Golden raisins

0.5 cup

Pine nuts

3 tbsp

Butter

3 tbsp

Shrimp or fish broth

3 cups

Fresh parsley

0.25 cup

Soak rice in cold water 30 minutes. Drain.

Caramelize sliced onions in butter over medium heat until deep golden, about 20 minutes.

Toss shrimp with garlic, turmeric, and baharat. Sauté until pink, 3-4 minutes. Remove.

In the same pan, add rice to caramelized onions. Stir to coat. Add hot broth.

Bring to boil, reduce heat, cover and cook 18-20 minutes.

Fluff rice. Top with shrimp, raisins, and toasted pine nuts. Garnish with parsley.

💡 Chef's Tip

Toast pine nuts separately in dry pan until golden — they go from raw to burnt very quickly, so watch closely.

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