Qatari prawn ‘risotto’ (pictured above)
Prep 30 min
Cook 30 min
Serves 4-6
400g basmati rice, soaked in 2 litres water with 1 tbsp salt for 30 minutes
60g unsalted butter
1kg sustainably sourced* raw king or tiger prawns, peeled and rinsed
100ml extra-virgin olive oil
3 medium onions (about 450g in total), peeled and finely chopped
3 curry leaves
1 tsp ground turmeric
2 tsp b’zar (Arabian spice mixture – see below)
1 tbsp ground dried limes
3-4 whole cloves
2 medium tomatoes (about 200g in total), diced into small cubes
3 tbsp tomato paste
A few sprigs flat-leaf parsley, most of the stems discarded, then finely chopped
A few sprigs coriander, most of the stems discarded, then finely chopped
3 garlic cloves, peeled and crushed to a fine paste
Salt
For the Arabian spice mixture (b’zar, makes about 200g)
75g black peppercorns
50g cumin seeds
25g coriander seeds
2 tbsp whole cloves
2 tbsp cinnamon sticks
2 tbsp green cardamom pods
2 tbsp small dried red chillies
2 whole nutmegs
2 heaped tbsp ground ginger
2 tbsp ground turmeric
Soak the rice and set aside. Meanwhile, saute the prawns in the butter in a frying pan over a medium heat for two minutes, then set aside.
Saute the onions in the olive oil in a large pot over a medium heat for about five minutes, until golden, then add the rest of the ingredients and stir for a minute or so.
Add 500ml water and bring to a boil. Drain the rice, add to the pan, salt to taste, then turn the heat down and simmer for 10 minutes. Arrange the prawns over the rice, wrap the lid with a clean kitchen towel and replace over the pot. Steam the rice and prawns for 10 more minutes.
Stir the prawns into the rice and fluff with a fork, transfer to a serving plate and serve hot.
For the bzar: Put the whole spices into a food processor or spice grinder and blitz until finely ground.
Transfer to a large bowl and add the ground ginger and turmeric. Mix well. Store in an airtight glass jar in a cool, dark place
*The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.
Cannellini beans, dill and eggs
Soak Overnight
Prep 1 hr
Cook 1 hr 10 min
Serves 4
200g dried cannellini beans, soaked overnight in plenty of water with ½ tsp bicarbonate of soda
100g unsalted butter
4 garlic cloves, peeled and crushed to a fine paste
½ tsp ground turmeric
200g fresh dill, fronds only, chopped
1 good pinch saffron
Salt and finely ground black pepper
4 eggs
Drain and rinse the beans. Peel them one by one by nicking one corner to break the skin before peeling or squeezing it off.
Melt the butter in a large, deep frying pan over a medium heat. Add the garlic and, when it starts sizzling and is fragrant, stir in the turmeric.
Add the beans and three-quarters of the dill and saute for a minute or two. Add 500ml water and the saffron, and bring to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
Add the remaining dill and continue simmering for about 15 minutes, until the beans are tender. Uncover the pan and reduce the sauce if it is still too thin. Season to taste.
Make four shallow depressions in the beans, break an egg into each one and season. Cook until the eggs are done to your liking and serve hot.
Iranian chicken in walnut and pomegranate sauce
Soak 2 hr
Prep 15 min
Cook 1 hr 15 min
Serves 4
500g basmati rice, rinsed and soaked in salted water for 2 hours
80ml vegetable oil
1 pinch saffron, infused in 2 tbsp water
60g unsalted butter, melted
Extra-virgin olive oil
250g ground walnuts
1 medium onion, peeled and finely chopped
1 chicken (about 1.5kg), quartered
500ml chicken stock
60ml pomegranate molasses
1 tbsp golden caster sugar
Parboil the rice in boiling salted water for three minutes. Drain into a sieve and rinse under cold water. Leave to drain.
Heat the oil and half the saffron water in a large, heavy-based pot on a medium flame. Sprinkle a 2cm-thick layer of rice over the bottom, then add the rest of the rice, building it into a pyramid so that it does not stick to the sides. Make a hole in the centre and pour in the butter and the remaining saffron water. Wrap the lid with a clean kitchen towel and use to cover the pot tightly, then cook for four minutes. Reduce the heat to very low and steam for an hour, until the base of the rice is crisp and golden brown, then immerse the base of the pot in iced water, to loosen the crust.
Meanwhile, heat some olive oil in a small frying pan on low. Add the walnuts and saute for five to eight minutes, until they start to colour – be careful not to burn them. Remove from the pan and set aside.
Heat more olive oil in a large frying pan, add the onion and cook, stirring regularly, for about five minutes, until lightly golden. Add the chicken quarters and brown lightly on each side.
RemoveTransfer the chicken pieces to a plate, set aside the skin for another use, and return the chicken to the pan. Add just enough stock to cover the chicken, cover the pan and leave to bubble gently for 15 minutes.
Add the sauteed ground walnuts and the remaining stock, cook for another 15 minutes, then stir in the pomegranate molasses, sugar and salt to taste.
Cook until the sauce has thickened and the chicken is very tender, 10-15 minutes, then serve hot with the rice.
Turkish dumplings (manti) with garlicky yoghurt
Prep 15 min
Cook 40 min
Serves 4
For the dough
240g plain flour
½ tsp fine salt
1 egg
For the filling
250g lean minced lamb
1 medium onion (150g), peeled and finely grated
A few sprigs flat-leaf parsley, most of the stems discarded, then finely chopped
Salt and black pepper
To finish
1kg Greek yoghurt
4 garlic cloves, crushed to a fine paste
60g unsalted butter
1 tsp pul biber (Turkish chilli flakes) (Aleppo chilli)
For the dough, mix the flour and salt in a bowl and make a well in the centre. Add the egg and 80ml water and gradually bring in the flour. Knead to a rough dough. Transfer to a lightly floured work surface, knead for three minutes, shape the dough into a ball, and cover with a damp towel. Rest for 15 minutes, then repeat.
Combine the filling ingredients in a bowl and mix with your hands.
Divide the dough into four balls. Put one on a lightly floured work surface; cover the others. Roll out as thinly as you can, then cut into strips 3.5cm wide, then cut the strips across into 3.5cm squares. Put a little meat stuffing in the middle of each square and either fold into a triangle, (which was the shape the Ottomans made) or shape it how manti are made these days by lifting two opposite corners of the square and pinch the corners together into pouches with four sides. Repeat with the rest of the dough and filling.
Heat the yoghurt in a bain marie or a heatproof bowl set over a pan of hot water, until very warm. Add the garlic and some salt to taste, and keep warm.
Melt the butter in a frying pan over a medium heat. When the butter starts sizzling, add the pul biber. Keep over a very low heat.
Drop the manti into salted boiling water, cook for five to seven minutes, drain well and transfer to a serving dish.
Serve the manti with the warm yoghurt, with the pul biber butter drizzled on top. Serve right away.
