In a saucepan, fry the shrimps and garlic in oil over low heat until the shrimps change color. Take out from the saucepan and reserve.

In the same saucepan, cook the onions until soft then add in the chopped parsley, coriander, tomatoes, baharat spices, red hot chili, turmeric, salt and pepper along with 2 cups of water and bring to a boil.

When the mixture begins to boil cover thw saucepan and lower the heat.

Let simmer for few minutes, stir in the rice, and let it boil. Then simmer, with the lid on for 10 minutes, adding more water if needed.

Slowly, mix in the shrimps so they do not break into pieces, cook with lid on for 20 more minutes.

Remove from heat and keep the saucepan covered for 5 minutes so the shrimps can finish cooking. Serve warm.