Spiced Prawn & Coconut Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This rice dish packs a little more heat than one would expect from Persian cuisine. Hailing from Southern Iran, it’s a great example of the Indian influences on the Persian Gulf, following a rich history of trade. This recipe strays from tradition with the addition of coconut cream.


  • 30 g/1 oz/2 tbsp unsalted butter
  • 1 <


  1. Melt the butter in a frying pan over a medium heat, then add the onion and fry for 3–5 minutes until soft and translucent. Add the chilli, cinnamon, ginger and tomato purée/paste, plus the turmeric and fenugreek, if using, and cook, stirring, for another 2–3 minutes.
  2. Add the prawns/shrimp, garlic and coriander/cilantro, stirring briefly so that they are covered