Prawns

Prawn machboos

Name: Prawn machboos
Yield: 4
Ingredients: 2 tbs ghee; 2 garlic cloves, finely chopped; 2 large onions, thinly sliced; 1/4 cup finely chopped coriander stalks, leaves reserved; 1 cinnamon quill; 1 bay leaf; 1 tsp ground turmeric; Juice of 1 lemon; 1 kg green prawns, heads intact; 4 (about 350g) medium tomatoes, finely chopped; 2 preserved lemon quarters, chopped; 2 tsp rosewater; Pinch saffron threads; 3 cardamom pods, bruised; 2 cups (400g) basmati rice, rinsed, drained

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A true reflection of the food you will find on a trip to the Middle East.

2 tbs ghee
2 garlic cloves, finely chopped
2 large onions, thinly sliced
1/4 cup finely chopped coriander stalks, leaves reserved
1 cinnamon quill
1 bay leaf
1 tsp ground turmeric
Juice of 1 lemon
1 kg green prawns, heads intact
4 (about 350g) medium tomatoes, finely chopped
2 preserved lemon quarters, chopped
2 tsp rosewater
Pinch saffron threads
3 cardamom pods, bruised
2 cups (400g) basmati rice, rinsed, drained

Method

1.

Heat ghee in a large saucepan with a fitted lid over medium heat. Add garlic, onion, coriander, cinnamon, bay leaf, turmeric and 1 tsp salt flakes, and cook, stirring occasionally, for 20 minutes or until translucent.
2.

Add lemon juice, prawns, tomato, preserved lemon, rosewater, saffron, cardamom and 4 cups (1L) water, and stir to combine. Bring to the boil, reduce heat to low, cover and simmer for 10 minutes. After 10 minutes, remove prawns with a slotted spoon and set aside. Add rice and stir to combine. Increase heat to high and cover with a lid. Cook for 10 minutes, then reduce heat to low and cook for a further 5 minutes or until rice is al dente. Rest, covered, for 10 minutes.
3.

To serve, divide rice among serving plates and top with prawns and reserved coriander leaves.