SERVES 6-8
INGREDIENTS
2 cups basmati rice
5 tsp. kosher salt, plus more to taste
1/2 cup canola oil
15 curry leaves
3 whole cloves
2 medium yellow onions, thinly sliced lengthwise
2 tsp. bzar (
Emirati spice mix)
1 tsp. ground turmeric
3 cloves garlic, minced
1 2″ piece ginger, peeled and minced
3 dried black limes (see "
Sour Power"), pricked with a knife
2 plum tomatoes, cored and finely chopped
2 2/3 cups vegetable stock
2 lb. jumbo head-on shrimp, cleaned
3 tbsp. finely chopped parsley
3 tbsp. finely chopped cilantro
INSTRUCTIONS
1. Place rice, 3 tsp. salt, and 3 cups water in a medium bowl; let soak for 1 hour.
2. Heat oven to 375°. Heat oil in a 6-qt. Dutch oven over medium-high heat; add curry leaves and cloves and cook, stirring constantly, until fragrant, about 1 minute. Add onions and cook, stirring occasionally, until lightly caramelized, about 20 minutes. Add spice mix, turmeric, garlic, and ginger, and cook, stirring often, until fragrant, about 1 minute. Add limes and tomatoes, and cook, stirring, until tomatoes begin to soften, about 5 minutes. Drain rice and add to pot along with remaining salt and stock; bring to a boil and then arrange shrimp on top of ingredients in pot. Cover and transfer to oven; bake until rice is tender and shrimp are cooked through, about 25 minutes.
3. Transfer shrimp to a plate and set aside; stir 2 tbsp. each parsley and cilantro into rice. Transfer rice to a large serving platter and arrange shrimp on top; sprinkle with remaining parsley and cilantro.
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