Machbous (1)

Machbous (1)

Spiced prawns and rice

The Complete Middle Eastern Cookbook
Alan Benson


Quantity Ingredient
1kg raw prawns
40-60g ghee
or 2-3 tablespoons oil
2 garlic cloves, chopped
1 large onion, chopped
2 teaspoons Baharat
1 teaspoon ground turmeric
375g tomatoes, peeled and chopped
1 tablespoon flat-leaf parsley, chopped
1 teaspoon coriander leaves, chopped
2 teaspoons salt
freshly ground black pepper, to taste
400g basmati or other good-quality long-grain white rice


  1. Shell the prawns and devein them if necessary.
  2. In a large, heavy-based saucepan, heat 20 g of the ghee with the garlic. Add the prawns and stir over medium– high heat until the prawns stiffen and turn pink — there is no need to cook them through. Lift them out of the pan and set aside.
  3. Add the remaining ghee to the pan and gently fry the onion until translucent and lightly browned.
  4. Stir in the baharat and turmeric and fry for 1 minute.
  5. Add the tomatoes, herbs and salt and season to taste with pepper. Bring to the boil and pour in 625 ml water. Cover and boil over medium heat for 5 minutes.
  6. Place the rice in a sieve and wash under cold running water until the water runs clear. Stir the rice into the sauce and bring to the boil. Cover and leave to boil for 10 minutes. Reduce the heat to low.
  7. Stir the pan contents, then place the prawns on top of the rice, stirring them in gently. Cover and simmer gently over low heat for 20 minutes, stirring halfway through cooking.
  8. Stir again, then take the pan off the heat and leave covered for 5 minutes.
  9. Serve with khoubiz, pickles and salad.
The Complete Middle Eastern Cookbook
Middle Eastern
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