Bahraini Tomato Shrimp Rice

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A fragrant one-pot Bahraini classic of basmati rice cooked in a tangy, spiced tomato broth infused with turmeric, cardamom, cinnamon, and dried lime, then crowned with gently seared shrimp. The rice absorbs the golden saffron-tinted stock while the seafood stays tender and juicy on top.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the spiced tomato rice

• 2 cups (400 g) basmati rice, rinsed and soaked 20 minutes
• 3 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced, plus 1 tablespoon grated fresh ginger
• 1 cup (240 g) blended ripe tomatoes plus 2 tablespoons tomato paste
• 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1 teaspoon ground coriander
• 4 green cardamom pods, 2 dried limes (loomi) pierced, 2 bay leaves, and 1 (3-inch) cinnamon stick
• 3½ cups (840 ml) hot water or shrimp stock and 1¼ teaspoons fine sea salt

For the shrimp and garnish

• 1½ pounds (680 g) large shrimp, shells on, deveined
• ½ teaspoon ground turmeric, ¼ teaspoon black pepper, and a pinch of saffron threads
• 2 tablespoons ghee or unsalted butter
• ½ cup crispy fried shallots or onions
• ¼ cup pine nuts, dry-toasted until golden
• ¼ cup chopped fresh cilantro or flat-leaf parsley
• Lemon wedges, for serving

Directions

1. Pat the shrimp dry and toss with turmeric, black pepper, and saffron; set aside to marinate while you start the rice.
2. Heat the oil in a wide heavy pot over medium heat. Add the onion and cook 6 to 7 minutes until soft and lightly golden, then stir in the garlic and ginger for 1 minute until fragrant.
3. Add the blended tomatoes and tomato paste and simmer 5 to 6 minutes until thick and jammy. Stir in the turmeric, cumin, coriander, cardamom, dried limes, bay leaves, and cinnamon stick; cook 1 minute to bloom the spices.
4. Pour in the hot water and salt and bring to a boil. Drain the soaked rice, add it to the pot, reduce the heat to low, cover tightly, and simmer 15 to 18 minutes until the rice is tender and the liquid is absorbed.
5. Meanwhile, melt the ghee in a skillet over medium heat and sear the marinated shrimp 1 to 2 minutes per side until just opaque and pink; remove from the heat and keep warm.
6. Let the rice rest, covered, off the heat for 5 minutes, then fluff gently with a fork. Taste and adjust salt, removing the dried limes and bay leaves.
7. Mound the saffron-golden rice onto a wide platter and arrange the shrimp over the top.
8. Scatter the crispy shallots, toasted pine nuts, and fresh cilantro over the dish and serve immediately with lemon wedges.

Cook’s Notes

• Use shell-on shrimp for deeper flavor; peel after cooking if you prefer and save the shells to make the cooking stock.
• Soaking the basmati for 20 to 30 minutes is the secret to long, separate, fluffy grains.
• Do not skip the dried limes (loomi); they give the dish its signature tangy aroma. If unavailable, substitute 1 tablespoon of fresh lemon juice added with the water.
• For a subtle smokiness, briefly char the dried limes over an open flame before adding them to the pot.
• Always rest the rice covered for 5 minutes before fluffing so the grains firm up and the bottom layer does not turn mushy.

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