Spicy Persian Prawn Pilaf

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Spicy Persian Prawn Pilaf
This aromatic rice dish with prawns is the perfect option for a midweek meal, ready in just one hour.
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 500g large black tiger prawns, deveined and shells removed
  • 1 brown onion, peeled, sliced
  • 50g butter
  • 2-4 garlic cloves, minced
  • 2g smoked paprika
  • 2.5g cumin, ground
  • 2.5g cinnamon, ground
  • 2g coriander, ground
  • 1.5g turmeric
  • 500g basmati rice
  • 1 Litre chicken stock
  • Sea salt and freshly ground pepper, to season
  • 30ml olive oil
  • 1 lemon
  • 200g bella rosa tomatoes
TO SERVE
  • 50g toasted almonds
  • Pomegranate rubies
  • Fresh coriander
  • Method

  • 1
    Add a drizzle of olive oil to a Le Creuset saucepan and place over a medium heat. Sauté the onion until translucent and lightly golden.
  • 2
    Add the butter, garlic, and spices and fry until fragrant, about 2 minutes. Add the rice and toss to coat in the spices and onions for 3 minutes. Next, add the stock and stir. Reduce the heat to medium and place the lid on the pot. Allow to cook for 20 minutes.
  • 3
    Remove the lid and gently fluff up the rice with a wooden spoon. Season well with salt and black pepper. To cook the prawns, heat a large Le Creuset Toughened Non-Stick 28cm Sauteuse with a drizzle of olive oil over medium heat. Once hot, add the prawns and season with salt and a squeeze of lemon juice.
  • 4
    In the same pan with a little more olive oil, blister the tomatoes until the skin just bursts and is slightly golden. Once the prawns are pink, they are cooked.
  • 5
    Add the toasted almonds and pomegranate rubies to the rice and top with the prawns, fresh coriander, along with the blistered tomatoes.