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Emirates Food Channel

Prawn machbous

Chef Said Al Alam
There is no such thing as the perfect dish. Cooking is all about making your guests happy.




  • Prepare the signature machbous spice mix by combining all the powdered spices: coriander seeds, allspice, white pepper, red chilli, cumin, loomi, cinnamon, cardamom, nutmeg and turmeric.
  • Set aside 50 g of the spice mix for the recipe and pack the rest in an airtight container for future use.
  • Marinate the prawns in machbous spice mix, salt and oil for 30 minutes.
  • Wash and rinse the rice three times.
  • Soak the rice for 45 minutes and strain.

  • Heat the oil in a large cooking pot, add garlic, onion and sauté.
  • Crush the dried whole loomi and add to the garlic-onion mix.
  • Sauté until onions are soft and translucent.
  • Add butter and prawns and stir thoroughly.
  • Stir in the tomato paste and cook for a minute.
  • Add the chopped coriander, diced tomatoes and salt.

  • Add the washed rice and the rest of the spices and stir.
  • Add hot water and bring to boil.
  • Cover the pot and simmer over low heat for 15-20 minutes until the rice is cooked.
  • Serve with a garnish of fresh coriander.