300g |
iranian or best-quality basmati rice |
2 tablespoons |
sea salt |
1 teaspoon |
fenugreek seeds |
80ml |
vegetable oil |
1 |
small onion, finely diced |
1 teaspoon |
freshly ground black pepper |
1 teaspoon |
ground turmeric |
1/2 teaspoon |
ground ginger |
1 |
large tomato, seeded and diced |
200g |
peeled prawns, (tails intact) |
1/3 cup |
finely snipped chives |
1/3 cup |
finely shredded flat-leaf parsley leaves |
1/3 cup |
finely shredded dill sprigs |
1/3 cup |
finely shredded coriander leaves |
40g |
unsalted butter, melted |
2 tablespoons |
Saffron chelow, (liquid) |