Karidesli Pilav (Turkish Prawn and Tomato Pilav)
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Ingredients
- 400 g raw king prawns, peeled
- 300 g long grain rice
- 2 ripe plum tomatoes
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 500 ml fish or vegetable stock
Nutrition (per serving)
- Calories
- 435 kcal
- Protein
- 24.1 g
- Carbohydrate
- 64.1 g
- of which sugars
- 3.9 g
- Fat
- 8.4 g
- of which saturates
- 1.4 g
- Fibre
- 2.2 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Add the ripe plum tomatoes, chopped, and tomato purée and cook for 3 minutes.
- 3
Stir in the rice and fish or vegetable stock, bring to the boil, then cover and simmer for 12 minutes.
- 4
Stir in the raw king prawns and cook, covered, for a further 4-5 minutes until the prawns are pink and cooked through and the rice is tender.
- 5
Take off the heat and leave to stand, covered, for 5 minutes before fluffing with a fork.
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