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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