Let’s make Mrabian, a beautiful Kuwaiti dish. It’s super easy, quick, and only needs one pot. It’s almost sweet from the mixture of dill, prawns, and the tamarind daqoos. It’s like the sweet and sour version of our cuisine.
Ingredients:
For the Mrabian:
- 2 onions, chopped
- A big bunch of coriander
- A big bunch of dill
- Ghee (for sautéing)
- 4 lbs medium-sized prawns, cleaned
- Salt
- Freshly cracked black pepper
- 1 tsp dried lemon powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 3 cups water
- 2 dried lumis
For the Rice:
- 2 cups fragrant basmati rice (like Canari)
- Water for soaking
- Additional 1 cup of water (optional for softer rice)
Preparation Time: 45 minutes
Instructions:
- Saute the chopped onions in a bit of ghee until they take on some color.
- Add the cleaned prawns, salt, black pepper, dried lemon powder, cumin powder, and coriander powder.
- Stir in the chopped dill and coriander.
- Add 3 cups of water with the dried lumis and let the prawns cook for 3 minutes.
- Meanwhile, wash and soak the basmati rice for 30 minutes.
- Remove half of the prawns and add the soaked rice to the pot.
- For softer rice, add an additional cup of water.
- Once it boils, reduce heat to a simmer, cover, and cook for 10 minutes.
- Uncover, place back the reserved prawns on one side, and let them steam for another 5 minutes.
- Once the rice is fluffy and aromatic, serve it on a plate and top it with the prawns.
- Enjoy with tamarind maabouj!
Chef’s Tip: Serve with a drizzle of lemon for extra freshness.