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Ingredients

• 2 pounds [900 g] shrimp, shelled and deveined
• ¼ cup [60 mL] cilantro leaves and stems, chopped
• ½ teaspoon [3 mL] turmeric
• ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of
• ½ lemon or lime
• ¾ cup [180 mL] raw basmati rice, ground
• 1 teaspoon [5 mL] salt
• 1 large onion, diced fine
• 2 tablespoons [30 mL] ghee or olive oil
• 1 teaspoon [5 mL] baharat spice mix (see Chef Notes)
• ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of ½ lemon or sour lime
• ¼ cup [60 mL] tamarind pulp
• 1 cup [240 mL] hot water
• 1 cup [240 mL] rich chicken stock, hot
• 1 small onion, minced
• 1 tablespoon [15 mL] ghee or olive oil
• 1 cup [240 mL] tomatoes, peeled, seeded, and chopped
• 1 teaspoon [5 mL] baharat spice mix
• ½ teaspoon [3 mL] hot chile pepper or more to taste, minced
• 2 teaspoons [10 mL] sugar
• Salt to taste
• 2 cups [480 mL] rich chicken stock
• Small timbales of sweetened saffron rice (muhammar rice) (see Chef Notes)
• Sprigs of cilantro
• Lime zest

Combine the following and dry-toast in a skillet

• 2 tablespoons [30 mL] black peppercorns
• 1 tablespoon [15 mL] coriander seeds
• 1 tablespoon [15 mL] cassia bark or stick cinnamon
• 1 tablespoon [15 mL] cloves
• 4 teaspoons [60 mL] cumin seeds
• ½ teaspoon [3 mL] cardamom seeds
• 1 whole nutmeg, freshly grated
• 2 tablespoons [30 mL] paprika
• ¼ teaspoon [1 mL] saffron threads
• 3 cardamom pods, cracked
• 2 tablespoons [30 mL] rose water, hot
• 2 cups [480 g] basmati rice
• 6 cups [1.4 L] water
• 1 tablespoon [15 mL] salt
• ½ cup [120 mL] sugar or honey
• ¼ cup [60 mL] ghee

Description

The Gulf States Are One Region Of The Middle East That Has Plentiful Access To Shrimp And Seafood. The People Of This Region Are Quite Fond Of This Dish Of Shrimp Balls Stuffed With Onion And Spices And Simmered In Tamarind Broth. It Is Normally Served Wi

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