Pilafi me garithes

Pilafi me garithes

Prawn pilaff

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg raw prawns
60ml olive oil
60g butter
1 large onion, finely chopped
125ml dry white wine
1 1/2 teaspoons salt
freshly ground black pepper, to season
400g short-grain white rice
3 tablespoons flat-leaf parsley, chopped, plus extra to garnish
lemon wedges, to serve

Method

  1. Rinse the prawns well and cook them gently in their shells until they turn pink. Shell the prawns and devein them, reserving six in their shells as a garnish.
  2. Heat the oil and butter in a deep saucepan and gently fry the onion until translucent.
  3. Pour in 750 ml cold water. Add the wine and salt and season with pepper. Cover and bring to a slow simmer. Leave to simmer gently for 10 minutes.
  4. Wash the rice until the water runs clear, then add to the liquid in the pan with the parsley. Bring to the boil, stirring occasionally. Reduce the heat, cover the pan tightly and cook over low heat for 15 minutes.
  5. Put shelled prawns on top of the rice. Place two paper towels over the rim of the pan and fit the lid on firmly. Leave over low heat for a further 5 minutes, then remove the pan to the side of the stove and leave to sit for 10 minutes.
  6. Mix the prawns through the rice with a fork. Pile the pilafi into a dish. Serve garnish with the reserved prawns, some more parsley and lemon wedges.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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