Middle Eastern · Main
Machbous Spiced Prawns and Rice
Prawns seared briefly, then a pot of rice cooked in a tomato and baharat broth with the prawns laid on top to steam. A one-pot Gulf classic.
- YieldServes 6
- Hands-on40 min
- Total1 h 29 min
- Difficulty
Ingredients
Prawns
- 1 kgraw prawns, peeled and deveined
Base
- 50 gghee, divided: 20 g for the prawns, the rest for the onion
- 2 clovesgarlic, chopped
- 1large onion, chopped
- 2 tspGulf baharat spice mix
- 1 tspground turmeric
- 375 gtomatoes, peeled and chopped
- 1 tbspflat-leaf parsley, chopped
- 1 tspcoriander leaves, chopped
- 2 tspsalt
- ½ tspblack pepper, freshly ground
- 625 mlwater
Rice
- 400 gbasmati rice
To serve
- to tasteflatbread
- to tastepickles
- to tastesalad
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