• Rinse the rice in a fine-mesh strainer under cold running water and drain.
• Crush the garlic with a pinch of salt and separately crush the loomi into small pieces until the pieces resemble small stones.
• Finely chop the onions and dice the unpeeled tomatoes
• Add the oil to a large pot, over medium heat, and toast the pine nuts to a golden color. Remove with a slotted spoon and set aside.
• To the same pot, stir in the shrimp and sautee for 1 minutes, until their flesh turns from translucent to opaque. Remove with a slotted spoon and set aside.
• Add the onions to the pot and stir to a slightly brown color.
• Add the garlic, tomatoes, salt, cumin powder, crushed loomi and chili powder. Cook for 5 minutes until the tomatoes are cooked and its moist content has almost evaporated, stir and watch closely to avoid it getting burned.
• Add the water and bring to a boil; stir in the basmati rice and the shrimp bouillon cubes, if used.
• Cover the pot and reduce the heat to low, and simmer for 20 minutes then add the sautéed shrimp on top of the rice. Cover the pan and simmer for another 5 minutes or until the rice is fully cooked.

Meanwhile prepare the dakkous ( the red garlicky sauce):

• Grate the tomatoes, using the coarse side of a box grate.
• Place oil in a skillet over medium heat and sauté the onion until tender.
• Stir in the crushed garlic, grated tomatoes, salt and chili powder. Simmer for 2 minute. Serve the sauce with the shrimp kabsa.
• It’s also a great dish to double up and have as convenient leftovers the next day.
• The dried lime (loumi) gives the dish a unique, deep flavor. It can be found at Middle Eastern specialty stores.