Le Creuset's Spicy Persian Prawn Pilaf

June 15, 2023

Le Creuset's Spicy Persian Prawn Pilaf

Le Creuset take the effort out of cooking with one-pot meals in practical, versatile cookware. Click here to view the whole range!



  • 500g Large black tiger prawns, divined and shells removed
  • 1 brown onion, peeler, sliced
  • 50g butter
  • 2-4 garlic cloves, minced
  • 5ml smoked paprika
  • 5ml ground cumin
  • 5ml ground cinnamon
  • 5ml ground coriander
  • 3ml turmeric
  • 500g basmati rice
  • 1 litre chicken stock
  • Sea salt and freshly ground pepper to season
  • 30ml olive oil
  • 1 lemon
  • 200g bella rosa tomatoes

To serve

  • 50g toasted almonds
  • pomegranate rubies
  • fresh coriander


Add a drizzle of olive oil to a Le Creuset saucepan and place on a medium heat. Sauté the onion until translucent and lightly golden.

Add the butter, garlic, and spices and fry until fragrant, about 2 minutes. Add the rice and toss to coat on the spices and onion for 3 minutes. Next, add the stock and stir. Reduce the heat to medium and place the lid on the pot. Allow to cook for 20 minutes.

Remove the lid and gently fluff up the rice with a wooden spoon. Season well with salt and black pepper. To cook the prawns, heat a large, wide based sauté pan with a drizzle of olive oil over a medium hear. Once hot, add the prawns and season with salt and squeeze of lemon juice.

In the same pan with a little more olive oil, blister the tomatoes until the skin just bursts and is slightly golden. Once the prawns are pink, they are cooked.

Add the toasted almonds and pomegranate rubies to the rice and top with the prawns, fresh coriander, along with the blistered tomatoes.

Serves: 4-6

Preparation: time - 20 minutes

Cooking time: 40 minutes 


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