Murabyan (Kuwaiti Shrimp and Rice)

I want a shrimp dinner that is not a stir-fry or a pasta, and murabyan is one I have never seen on a menu in the US. It is a true one-pot meal: the shrimp and rice cook together in about twenty minutes once the onions are done, and the shopping is ordinary apart from the dried lime. The thing I expect to learn is the Gulf habit of cooking cilantro into the rice rather than scattering it raw at the end, for a softer, grassy flavor through the dish. The spice is gentle, so my son's plate will match ours, and I will keep a few plain seared shrimp aside in case the yellow rice looks strange to him.

• Shrimp: Medium (31–40 count) shrimp, peeled and deveined. Frozen raw shrimp are fine and often fresher than the counter; thaw them in cold water for 15 minutes. Avoid precooked shrimp, which turn rubbery in the rice.
• Dried lime (loomi): One, pierced and simmered with the rice, or 1 1/2 teaspoons ground dried lime if your spice shop has it. Substitute lime zest and a tablespoon of juice stirred in at the end.
• Cilantro: A whole bunch, stems and leaves, chopped fine and cooked into the onions. Parsley is a weaker substitute if cilantro is a problem for anyone at your table.
• Baharat: The warm spice blend; substitute 1/2 teaspoon each ground cumin, coriander and cinnamon with 1/4 teaspoon black pepper and a pinch of cardamom.

1. Rinse the rice until the water runs clear and soak it in cold water for at least 15 minutes.
2. Slice the onions thin. Mince the garlic. Chop the cilantro fine, stems included.
3. Pat the shrimp dry and toss with 1/2 teaspoon salt, 1/2 teaspoon turmeric, the cumin and a little black pepper. Set aside one-third of the shrimp (about 10) on a separate plate for searing.
4. Pierce the dried lime. Cut one lime into wedges.
5. If making daqqus, blend the canned tomatoes with a garlic clove, the chile if using, a pinch of salt and a squeeze of lime; simmer 10 minutes in a small pan to thicken. Dice the cucumber and tomatoes for the salad and dress with lime and salt.

1. Heat 2 tablespoons oil in the Dutch oven over medium heat. Add the onions with a pinch of salt and cook, stirring often, 15 minutes until soft, sweet and golden brown; lower the heat if they darken too fast. This step is the flavor base, so do not rush it.
2. Add the garlic, remaining turmeric, baharat and all but a handful of the cilantro. Stir 2 minutes until the cilantro wilts and the pot smells intensely of spice.
3. Add the larger portion of shrimp and stir 1 minute until they just begin to turn pink; they will finish in the rice.
4. Drain the rice and add it with the dried lime, 2 1/4 cups water and 1 teaspoon salt. Stir once, bring to a boil, then cover tightly and cook on the lowest heat 18 minutes.
5. Turn off the heat and rest, covered, 8 minutes. Meanwhile heat 1 tablespoon oil in a skillet over high heat and sear the reserved shrimp 1–2 minutes per side until pink with browned edges.
6. Squeeze the dried lime against the pot and discard it. Fluff the rice gently with a fork, folding the cooked shrimp through, and taste for salt and a squeeze of lime.

Mound the rice on a platter, arrange the seared shrimp over the top and scatter the reserved cilantro and lime wedges around. The daqqus and salad go in bowls alongside, and everyone serves themselves. The rice is warm-spiced but not hot, so my son eats from the same platter; the chile relish stays with the adults, and the plain seared shrimp are an easy entry point. Leftovers keep two days; reheat gently, covered, with a splash of water, and expect the shrimp to be a touch firmer.