My own personal take on a traditional Pilaf (also known as pilav, pilau, plov, pulao, polu and papaw), a dish that is common in Middle Eastern as well as Caribbean cusine and is made by cooking rice in a seasoned broth – generally sautéing onions and spices ahead of adding the broth.
My top tip, is follow the instructions! Don’t panic when you’re pan frying rice, without any water – it is against every recipe I have ever followed so it was a little unnerving but you need to fry the rice before adding the broth, TRUST ME!
This recipe was taken and adapted from Eat In magazine.
NB. For the first attempt, I halved all of the quantities below that served two people comfortably.
PRAWN AND SPINACH PILAF (serves 6 – prep 10mins and 30mins cooking)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 onions, chopped
- 1 tablespoon grated fresh ginger (this ingredient really makes it!)
- 3 garlic cloves, crushed
- 1 teaspoon paprika
- 1-2 green chillies, sliced (optional)
- 350g basmati rice, rinsed and drained
- 300g frozen spinach (fresh spinach also works, I had to substitute as wasn’t able to find any frozen spinach)
- 700ml hot chicken or vegetable stock
- 400g frozen cooked prawns, defrosted
- Mango chutney, to serve
- Chia seeds, to serve (my absolute new obsession, they’re great to add as a sprinkle before serving)
- Heat the oil and butter in a heavy-based lidded saucepan, over a medium heat and sauté the onions for 3 minutes or until softened. Stir in the ginger, garlic, paprika, and green chillies (if using) and cook for 5 minutes or until fragrant and brown.
- Add the rice and cook for 2 minutes or until the rice is translucent at the edges. Add the spinach (fresh if you can’t find frozen at this point too) and stock. Season. Cover and cook, over a very low heat for 12 minutes or until all the liquid has absorbed.
- Remove from the heat and stir in 300g of the prawns, reserving the rest for garnish. Cook, stirring for 3 minutes more or until piping hot.
- Divide between serving bowls, garnish with the remaining prawns and serve with a dollop of mango chutney
Here are a few piccies of my first attempt. Verdict? It’s a super easy recipe and is absolutely jam-packed full of flavour, whilst not making you feel too carb heavy. I will certainly be adding this fab new recipe to my weekly dinner repertoire!