Persian Gulf-style prawn and herb rice

Method

1. Wash, soak and parboil the rice as with Persian chelow.
2. Meanwhile, soak the fenugreek in cold water for 10 minutes, then drain. Heat 1 tablespoon of the oil in a frying pan over a low heat. Add the onion and spices and fry gently for 5 minutes, or until the onion has softened. Add the tomato and cook for 1 minute. Add the prawns and stir them briefly in the spice mixture until they start to change colour. Remove the pan from the heat and stir in the herbs.
3. Return the rice saucepan to a medium heat and add the remaining oil and 2 tablespoons water. As soon as the oil begins to sizzle, spoon in enough rice to cover the base of the pan in a thin layer. Scatter a layer of the prawn mixture over the rice. Continue to layer the rice and the prawn mixture, building them up into a pyramid. Use the handle of a wooden spoon to poke five or six holes down through the rice to the base of the pan to help it steam. Mix 2 tablespoons warm water with the melted butter and saffron liquid and drizzle this over the rice. Continue as with Persian chelow.