Prawn Pilaf With Fennel and Sour Cherries Recipe

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Nutrition per portion

Calories 312 kCal 16%
Fat 4g 6%
  -  Saturates 0.5g 3%

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.

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