This dish sits somewhere between a risotto and a pilaf, relying on the earthy combination of green lentils and aromatic basmati rice. It reminds me a lot of the Persian dish Adas Polo, but with a coastal twist thanks to the shrimp and dried lime. The flavor profile is complex: you get the deep, musky scent of saffron and cumin from the rice, contrasted by the sharp, sour tang of the tamarind-glazed shrimp on top.
I learned the hard way that lentils can be stubborn. The first time I made this, my rice was mushy while the lentils were still crunchy because I didn’t soak them long enough. Now, I always give the lentils a good rinse and sometimes even a quick 10-minute pre-boil if they are an older bag from the back of the pantry. It’s a hearty, nutritious meal that feels fancy enough for guests but is actually just one pot and a skillet.
Ingredients
The Rice & Lentil Base
- 1 cup green lentils (brown lentils work too, but avoid red split lentils as they turn to mush)
- ½ cup Basmati rice
- 3 cups shrimp or chicken stock
- ½ tsp saffron threads (dissolved in a little warm water or stock)
- 1 dried Omani lime (pierced with a knife)
- 2 tbsp dried dill
- 2 tbsp mixed spices (Baharat or 7-Spice blend)
- Salt to taste
The Aromatics & Fats
- 4 tbsp olive oil, divided
- 4 tbsp ghee (clarified butter), divided
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 fresh hot peppers (optional, for heat)
The Shrimp Topping
- 1 lb shrimp, peeled and deveined
- 1 tbsp tamarind paste (often labeled as “Indian date” or Tamr Hindi)
- Fresh cilantro and tomato slices for garnish
Instructions
- Prep Work: Rinse the lentils well. Rinse the rice in cold water until the water runs clear, then soak the rice in fresh water for 20 minutes. This step prevents the rice from getting gummy.
- Marinate Shrimp: Toss the cleaned shrimp with a pinch of salt, half the dried dill, and 1 tablespoon of your spice blend. Let it sit in the fridge while you start the rice.
- Start the Base: In a heavy pot, heat half the oil and half the ghee. Sauté half the onions and garlic until they are soft and browning.
- Combine: Add the lentils to the pot along with the remaining spices. Stir for a minute to wake up the aromas. Pour in the stock with the saffron threads. Add the dried lime (make sure you poked a hole in it so it doesn’t float and explode) and chilies.
- Simmer: Drain the rice and add it to the liquid. Bring to a boil, then turn the heat down to the lowest setting. Cover tightly and cook for 20 minutes. Do not open the lid.
- Cook the Shrimp: While the rice steams, heat the rest of the oil and ghee in a separate skillet. Fry the remaining onions and garlic until golden. Add the shrimp and the tamarind paste. Sauté for about 5 to 7 minutes until the shrimp are pink and glazed.
- Serve: Check the rice—if the lentils are soft and liquid is gone, fluff it with a fork. Serve the rice mixture on a large platter and spoon the tamarind shrimp and onions over the top.
Why You’ll Love This Recipe
- Nutrient Dense: You get a complete protein meal with the combination of lentils and rice, plus the lean protein from the shrimp.
- The Dried Lime: If you haven’t cooked with Omani lime (loomi) before, it adds a unique, fermented citrus flavor that fresh lime juice just can’t replicate.
- Textural Contrast: The soft, fluffy rice against the firm lentils and juicy shrimp makes every bite interesting.
Chef’s Tips for Perfection
- The Tamarind Factor: The ingredient list mentions “Indian date honey sauce.” In Middle Eastern cooking, this usually refers to tamarind paste (Tamr Hindi). It adds a necessary sourness to cut the richness of the ghee. If you can’t find it, a mix of pomegranate molasses and lime juice is a decent substitute.
- Don’t Scorch the Rice: Lentils sink to the bottom and can burn easily. Use a heat diffuser if you have one, or keep the flame very low during the 20-minute simmer.
- Lentil Timing: If your lentils are very old and hard, boil them in water for 10 minutes separately before adding them to the rice pot. Otherwise, they might stay crunchy.
Storage and Reheating
This dish keeps well in the fridge for up to 3 days. The lentils actually taste better the next day as they absorb more saffron flavor. Reheat in a skillet with a splash of water to steam the rice back to life; microwaving can make the shrimp rubbery.
Nutritional Notes
This is a balanced meal with good fiber content from the lentils. The calorie count is moderate (approx 450 per serving), though the ghee adds significant fat calories. You can reduce the fat by using only olive oil, but you lose that signature nutty flavor.
(Best Shrimp Rice (Garlic‑Lemon Delight)
