To prepare the rice

1

In saucepan, put water, salt, oil, cardamom, cinnamon and bay leaves, then start heating the water.

2

When the water boils, add the rice and leave it for about 10 minutes, then remove the saucepan from the stove and pour the rice into a large strainer until we get rid of the water, then add a little ghee or butter and the mixer of the rose water and saffron, and leave it aside.

To prepare the shrimp stew

1

In a frying pan, we cook the shrimp for 3 minutes with the white onion, cloves and some turmeric, until shrimps start shrink and turn to yellow.

2

In a large saucepan, heat the oil and a little ghee, put the cardamom, black lemon and cinnamon then stir. Add onion and continue to stir until the onion turns goldish.

3

Add the garlic and ginger stir the mixture, then add the tomatoes and continue stirring until they wilted. Add the tomato paste, mango pickles, parsley, coriander and green chilli and stir well, then add two cups of water and stir the mixture, then leave it on a medium heat until the mixture is cooked (it should be thick).

4

Then add the shrimp to the mixture, stir it slightly and leave it on a low heat for 10 minutes.

To prepare the shrimp Mashkhuol : In another saucepan, we put a little ghee, then put a layer of rice, then put the shrimp stew and some of the fried potato slices, then cover it with another layer of rice, and repeat the same process until we fill the saucepan, then add rose water, saffron and ghee on top, cover the saucepan and put it on low heat for 10 minutes, then the dish is ready to be served.