MASHBUSS RUBYAN
QATAR
This shrimp mashbuss is quite different from the Saudi version, fresher in taste and simpler to make. The shrimp in the Arabian Gulf are large and sweet and quite fabulous. Unfortunately cooks there have a tendency to overcook them, whereas I like mine barely cooked. So I have changed the recipe slightly and I suggest sautéing them quickly first, then steaming them with the rice at the very end to get the flavors to meld without the risk of overcooking. Ideally you need to use fresh shell-on shrimp, which you peel and rinse at home. Most cooks suggest removing the vein on the back of the shrimp, but I don’t worry too much about it, preferring to leave the shrimp as they are without slitting them open to pull out the vein. You can also leave the shrimp unpeeled as I have done in the photograph of the recipe for a more beautiful presentation, although it will make for messier eating. The recipe remains the same for unpeeled shrimp.
SERVES 4 TO 6
4 tablespoons (60 g) unsalted butter
2¼ pounds (1 kg) large shrimp, peeled and rinsed
⅓ cup plus 1 tablespoon (100 ml) extra-virgin olive oil
3 medium onions (1 pound/450 g total), finely chopped
3 curry leaves
1 teaspoon ground turmeric
2 teaspoons b’zar (Arabian Spice Mixture)
1 tablespoon ground dried limes
3 or 4 whole cloves
2 medium tomatoes (7 ounces/200 g total), diced into small cubes
3 tablespoons tomato paste
A few sprigs flat-leaf parsley, most of the stems discarded, finely chopped
A few sprigs cilantro, most of the stems discarded, finely chopped
3 cloves garlic, minced to a fine paste
2 cups (400 g) basmati rice, soaked for 30 minutes in 2 quarts (2 liters) water with
1 tablespoon salt
Sea salt
1. Melt the butter in a skillet over medium heat. Add the peeled shrimp in the butter for 2 minutes over medium heat. Take off the heat.
2. Heat the olive oil in a large pot over medium heat. Add the onions and and sauté until golden, about 5 minutes. Add the curry leaves, turmeric, b’zar, ground limes, cloves, tomatoes, tomato paste, herbs, and garlic and stir for a minute or so.
3. Add 2 cups (500 ml) water and bring to a boil. Drain the rice and add to the pan. Season with salt to taste. Reduce the heat to low and let simmer for 10 minutes. Arrange the shrimp over the rice. Wrap the lid with a clean kitchen towel and replace over the pot. Steam the rice and shrimp for 10 more minutes.
4. Stir the shrimp into the rice while fluffing it with a fork. Transfer to a serving platter and serve hot.