Rice with lentils and shrimps (Mumawwash Rice)

Rice with lentils and shrimps (Mumawwash Rice)

Prep. 20 mins
Cooking 35 mins
Serving 4

INGREDIENTS Measurements


1 cup mung bean (eyed - green lentils)
1 1/2 cup basmati rice
1/2 Kg shrimps, peeled and deveined, tail-on
2 tablespoon ground spices (cinnamon, cardamom, turmeric)
2 tablespoon dried dill
4 tablespoon olive oil
4 tablespoon clarified butter
2 onion, chopped
4 garlic cloves, minced
1/2 teaspoon saffron
1 dried lemon, whole (Omani Lumi)
2 chili pepper (optional)
1 tablespoon tamarind paste
Tomato and coriander, chopped for garnish



  • - Rinse and drain lentils. Rinse and soak rice in water for 30 minutes.
  • - Rub shrimps with 1 tablespoon of spices and I tablespoon of dill, season with salt. Cover and refrigerate for an hour.
  • - Heat 2 tablespoons of each olive oil and clarified butter in a pan over medium heat. Add 1 onion, garlic. Sauté for 2minutes or until golden brown.
  • - Add lentils, the remaining quantity of spices and dill. Stir until well combined.
  • - Crush saffron, mix with stock, add it to the lentils.
  • - Poke a hole in the dried lemon, using the edge of a small sharp knife.
  • - Add the lemon and the peppers to the lentils mixture.
  • - Drain rice; add it to the mixture, stirring constantly.
  • - Let come to a boil, lower the heat, cover and let simmer for 20 minutes or until fully cooked.
  • - Heat the remaining quantity of oil and clarified butter in another pan over medium heat; add the remaining onions and sauté for 5 minutes or until golden brown.
  • - Add shrimps and tamarind paste. Cook for 7 minutes, stirring frequently.
  • - Serve lentils and rice mixture in a big plate with shrimps on top. Garnish with chopped tomatoes and coriander.

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