KUWAIT: Shrimp Pilaf (Murabyan) and Pickled Turnips

Admittedly, the picked turnips might not be ideal kid food. At least for my children. But I was intrigued by the color and taste, so decided to give them a try. Glad I did. I love sharp pickles, and they were an excellent balance to the murabyan, which was delicious!

Shrimp Pilaf (Murabyan)

2 cups basmati rice

1 tablespoon ghee or olive oil

1 medium yellow onions

¼ teaspoon turmeric

1 teaspoon black pepper

1 teaspoon red chilli powder

1 teaspoon coriander

¼ teaspoon cardamom

½ teaspoon cumin

1 teaspoon garam masala/all spice powder

½ teaspoon salt

1 clove garlic

½ teaspoon of fresh minced ginger

2 lbs jumbo shrimp, cleaned and peeled

2 teaspoons tomato paste

½ cup of fresh chopped cilantro

Salt and pepper to taste

1. Rinse the rice 2-3 times and drain.

2. Place a large lidded sauté pan or Dutch oven over medium heat, then add the ghee or oil. Chop the onion and add to the pan. Sauté until translucent, about 5 minutes.

3. While the onion cooks, in a small bowl, mix together the turmeric, black pepper, chili powder, coriander, cardamom, cumin, garam masala or all spice, and salt.

4. Mince the garlic and add the ginger and garlic to the sauté pan or Dutch oven. Cook for 1 minute until fragrant. Add the shrimp and the spice mixture. Pour 1 cup of water into the pan, to make a gravy. Then add the tomato paste.

5. When the sauce/gravy has thickened a bit, remove half of the shrimp and set aside.

6. To the pan, add in the cilantro, the rice, and 3 cups of water. When the mixture boils, give it a stir, cover, and reduce heat to low.

7. After 20 minutes, uncover, stir, adjust for seasoning, place the reserved shrimp on top, recover and steam for an additional 5 minutes.

Pickled Turnips

2 medium fresh turnips

1 small beet

2 cloves garlic

1 bay leaf

½ cup kosher or sea salt

½ cup distilled white vinegar

1 teaspoon mustard seeds, optional

1 teaspoon coriander seeds, optional

½ teaspoon red pepper flakes, optional

1. Peel the turnips and beet and slice them into thin rounds or matchsticks.

2. In a saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, and mustard seeds, coriander seeds, and/or red pepper flakes (if using). Bring the mixture to a boil, stirring until the salt dissolves completely.

3. Traditional method: Remove the saucepan from the heat and let the brine cool for about 10 minutes. Place the sliced turnips and beets in a clean glass jar or container.Pour the cooled brine over the turnips, making sure they are completely submerged. Cover the jar or container tightly with a lid and refrigerate for at least 24 hours before consuming.

   OR

4. Quick method: Add the turnips and beets to the pot. Cook for 5 minutes. Remove the saucepan from the heat and let the brine cool for about 10 minutes. Pour all into a jar ensuring the veggies are submerged. Cover the jar or container tightly with a lid and refrigerate for at least 1 hour before consuming.

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FUN FACTS:

• Kuwait is building the world’s tallest skyscraper. The proposed 3,284ft Burj Mubarak al-Kabir is expected to be completed in 2030. Its height is a reference to the classic collection of Middle Eastern and South Asian folk tales, One Thousand and One Arabian Nights, as it is exactly that tall in meters.

• Kuwait has zero rivers, lakes, or renewable freshwater resources and relies entirely on seawater desalination.

• Camel racing is popular in Kuwait. Humanoid robots act as jockeys, as children — historically the jockeys — were banned from the sport in 2005. The robots were specifically developed for this purpose, are the size and shape of small boys, and are operated by remote control.