Don’t skimp on the shrimp for your Iftar ideas. Shrimp kabsa is a delicious, comforting dish packed with warming spices and the tang of Omani limes.
In the second part of our Iftar recipe series from the UAE-based cookery writer Assia Othman, we explore the delicate Arabian flavours of the shrimp kabsa.
A one-pot wonder, shrimp kabsa is a healthy and nutritious alternative to fried foods – and a delicious dish to feature on your Iftar table with a host of side dishes, such as crunchy salads, vegetable dishes and Arabic bread.
From the cardamom pods to cinnamon sticks and whole cloves, this “comfort” recipe packs a flavour punch that is enhanced with the citrusy tang of fresh Omani limes.
Best of all, it is simple to prepare and can be cooked in a slow cooker and allowed to simmer while you get on with the important things in life, such as spending quality time with your family and friends before sitting down to Iftar.
For more recipe ideas, check out Assia’s blog at assiakitchen.com
Created by Assia Othman for De’Longhi Multifry multicooker; Brand Ambassador De’Longhi
- 500g medium size shrimps, peeled and de-veined with tail on
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 2 tablespoons Kabsa spice mix
- 5 cardamom pods
- 2 cinnamon sticks
- 5 whole cloves
- 2 bay leaves
- 2 Omani dried lime
- 3 cups chicken broth
- 1 ½ cups Basmati rice
- One full measuring cup No. 5 of olive oil
- ½ cup raisins
- Pepper, nutmeg and cinnamon
- Nuts for garnish
- Put the olive oil, the spice mix and onions in the Multifry bowl
- Select the “Stew” function and set the thermostat dial to position 4 for 40 minutes and press the on/off button. Close the lid and leave for 10 minutes. Add the shrimps, rice, tomatoes, spices and water then cover until the rice is cooked. Add the raisins and leave for five extra minutes. Garnish the Kabsa with nuts and serve.