This tasty rice dish is like a combination of a paella and a biyani and is full of flavour thanks to the mixture of spices and sweet ingredients.
Prawns are a really meaty shellfish and full of protein, making them a great, healthy element to this dish. While the fennel, ginger, coriander seeds and cumin all add a good spice to this prawn recipe. Preserved lemons and dried sour cherries add an element of sweetness that nicely compliments all that spice.
If you’re looking for something a little different for your next dinner party, try this speedy recipe and you’ll not be disappointed – it’s ready in an hour and serves six, so is great for family gatherings.
- 425ml vegetable stock
- a good pinch of saffron threads
- 4tsp oil
- 1 onion, chopped
- 4cm fresh ginger, peeled and grated
- 1 fennel bulb, thinly sliced
- 2tsp coriander seeds
- 1tsp ground cumin
- 1 cinnamon stick
- 300g basmati rice, rinsed in cold water
- 2-3 preserved lemons, finely chopped
- 60g pack dried sour cherries
- 450g peeled king prawns
- a handful of chopped parsley
Mix the stock with the saffron then set aside. Heat half the oil in a medium saucepan over a medium heat, and cook the onion until lightly browned. Turn down the heat slightly, add the ginger, fennel and spices, and cook until starting to soften.
Add the rice, lemons and cherries, and mix well. Pour in the stock and bring to the boil, reduce to a simmer then cover with a tight-fitting lid. Cook for 15 minutes, then take off the heat but don’t open the lid for 10 minutes. 3 Heat the remaining oil in a frying pan and cook the prawns for 2-3 minutes on each side. Stir theminto the rice with the parsley and some seasoning. Serve hot or at room temperature.