• Rinse the rice: Place the basmati rice in a fine-mesh strainer and rinse thoroughly under cold running water. Drain well and set aside.
• Prepare the ingredients: Crush the garlic with a pinch of salt. Separately, gently crush the dried limes (loomi) using a mortar and pestle, breaking them into small pieces. Finely chop the onions and dice the tomatoes without peeling them.
• Toast the pine nuts: Heat the oil in a large pot over medium heat. Add the pine nuts and toast until golden, stirring frequently to prevent burning. Remove with a slotted spoon and set aside.
• Sauté the shrimp: In the same pot, add the shrimp and sauté for about 1 minute, just until they begin turning from translucent to opaque. Remove with a slotted spoon and set aside. They will finish cooking later with the rice.
• Cook the onions: Add the chopped onions to the same pot and sauté until softened and lightly golden.
• Add the seasonings: Stir in the crushed garlic, diced tomatoes, salt, ground cumin, crushed loomi, and chili powder. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and most of their moisture evaporates. Keep an eye on the mixture to prevent it from sticking or burning.
• Add the water and rice: Pour in the water and bring to a boil. Stir in the drained basmati rice and the shrimp bouillon cubes, if using.
• Cook the rice: Cover the pot, reduce the heat to low, and simmer for 20 minutes. Arrange the sautéed shrimp over the rice, cover again, and cook for another 5 minutes, or until the rice is tender and fully cooked.

Meanwhile, Prepare the Dakkous (Garlicky Tomato Sauce)

• Grate the tomatoes: Using the coarse side of a box grater, grate the tomatoes, discarding the skins left behind.
• Sauté the onion: Heat the oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened.
• Prepare the sauce: Stir in the crushed garlic, grated tomatoes, a pinch of salt, and a dash of chili powder. Simmer for about 2 minutes, stirring occasionally, until the flavors come together.
• Serve: Spoon the Shrimp Kabsa onto a serving platter, garnish with the toasted pine nuts, if desired, and serve hot with the freshly prepared Dakkous on the side.

Helpful Tips

• Don't skip the loomi! Dried lime gives Shrimp Kabsa its distinctive, deep, tangy flavor. You can find it at Middle Eastern specialty stores.
• Make extra: This dish is wonderful for preparing ahead and enjoying as leftovers the next day. Store leftovers promptly in the refrigerator and reheat thoroughly before serving.