A NOMVEX RECIPE
Sweet muhammar rice with shrimp
Fish and seafood2 servings≈ 55 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Peeled shrimp340 g
- Dry rice180 g
- Pitted dates85 g
- Ground cardamom2 g
- Saffron0.2 g
- Clarified butter20 g
- Water420 ml
- Olive oil15 ml
Declared allergenic ingredients: crustaceans, milk. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse rice and chop dates; steep saffron in a little warm water.
Bring water, dates and cardamom to a boil. Add rice, cover and simmer 18 minutes; fold in saffron and ghee.
Pan-cook shrimp in oil until fully cooked, then serve beside the lightly sweet rice.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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