Prawn pilaf

    45 minutes

    Finely spiced rice, turned a tempting golden colour with threads of saffron, needs only a handful of swiftly cooked prawns and some fresh herbs to become a memorable dish.

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    Serves: 4 

    • 3 cups (750ml) fish stock
    • 1 small onion
    • 1 tablespoon butter
    • 1½ tablespoons olive oil
    • 1 clove garlic
    • 2 dried red chillies
    • 1½ cups long-grain rice, such as basmati
    • A pinch of saffron threads
    • 3 bay leaves
    • 500g peeled green prawns
    • salt and black pepper
    • To garnish: a few sprigs of flat-leaf parsley or dill

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring the stock to the boil in a saucepan. Peel and thinly slice the onion. Heat the butter and oil in a large saucepan, then add the onion.
    2. Peel and slice the garlic, crumble the chillies, add to the pan and stir-fry for a few minutes. Then add the rice and stir to coat in the oil.
    3. Add the saffron and fish stock to the pan, return to the boil, then add the bay leaves, prawns and some salt. Cover, reduce the heat and simmer for 10 minutes, then remove from the heat and stand, covered, for 4 minutes.
    4. Chop the parsley or dill. Spoon the prawn pilaf onto a serving dish, season with salt and pepper to taste, and garnish with the chopped parsley or dill.


    good source of vitamins B group and E, and iodine.


    Saffron threads are expensive, but only a very few are needed to infuse a dish with its superb colour and aroma. Stored in a dry, dark place, saffron threads will never go off.

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